鲜牛奶品质参数的动力学特性研究及货架期预测  

Kinetics and Shelf Life Prediction of Fresh Milk Quality Parameters

作　　者：殷献华 殷诚 钱静 王琳 郭涛 YIN Xianhua;YIN Cheng;QIAN Jing;WANG Lin;GUO Tao(Industrial Technology Research Institute,Jiangnan University,Jiangsu Suqian 223802,China;School of Mechanical Engineering,Jiangnan University,Jiangsu Wuxi 214122,China;Kochi University of Technology,Kochi 7820003,Japan;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment Technology,Jiangsu Wuxi 214122,China)

机构地区：[1]宿迁市江南大学产业技术研究院,江苏宿迁223802 [2]江南大学机械工程学院,江苏无锡214122 [3]Kochi University of Technology,Kochi 7820003,Japan [4]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《包装工程》2024年第3期55-61,共7页Packaging Engineering

基　　金：国家重点研发计划(2018YFC1603300);宿迁市科技重点研发项目(现代农业)(L201905);国家留学基金(202206790027)。

摘　　要：目的为了研究鲜牛奶的品质参数变化规律,建立鲜牛奶的货架期模型。方法对鲜牛奶的脂肪、蛋白质、pH值和酸度在不同贮藏时间和温度内的变化进行分析,通过食品化学反应动力学方程和阿伦尼乌斯方程对鲜牛奶品质参数进行动力学特性研究。结果鲜牛奶中脂肪、蛋白质、pH值在贮藏期内呈下降趋势,酸度呈上升趋势。4℃能减缓鲜牛奶pH值的下降和酸度的上升。结论酸度能很好地表达鲜牛奶品质的变化过程,并且通过化学反应动力学特性研究得到了鲜牛奶酸度的活化能和基于酸度的鲜牛奶的货架期模型。The work aims to establish the shelf life model of fresh milk to study the change rules of fresh milk quality parameters.The changes of fat,protein,pH and acidity of fresh milk under conditions of different storage time and temperature were analyzed.The kinetic characteristics of fresh milk quality parameters were studied by food chemical reaction kinetics equation and Arrhenius equation.The fat,protein and pH values of fresh milk showed a decreasing trend during storage,while the acidity showed an increasing trend.4°C could slow down the decline of pH value and the rise of acidity of fresh milk.Acidity can express the quality change process of fresh milk well,and the activation energy of fresh milk acidity and the shelf life model of fresh milk based on acidity are obtained by studying the kinetic characteristics of chemical reaction.

关 键 词：鲜牛奶 PH值 酸度 动力学 货架期 

分 类 号：TB48[一般工业技术—包装工程]