加速破坏性试验对食品保质期的确定  

Determination of Food Shelf Life by Accelerating Shelf Life Test

作　　者：李双钰 LI Shuangyu(GuoYan Testing(Tianjin)Co.,Ltd.,Tianjin 300450,China)

机构地区：[1]国盐检测(天津)有限责任公司,天津300450

出　　处：《盐科学与化工》2025年第3期39-42,共4页Journal of Salt Science and Chemical Industry

摘　　要：文章选取感官、酸价、过氧化值、菌落总数、大肠菌群、霉菌为实验项目,进行加速破坏性实验(ASLT),在32℃及42℃下,通过其变化规律确定月饼在常温(25℃)下的保质期为96 d。建立了快速确定食品保质期的方法,为今后食品研发及生产提供了参考。In this article,sensory organs,acid value,peroxide value,total number of colo-nies,coliform group and mould were selected as experimental items to accelerate shelf life test(ASLT),and the shelf life at room temperature(25℃)was determined to be 96 days through its change rule at 32℃and 42℃.The method of fast determination of food shelf life was established,which provided a reference for food research and development and production in the future.

关 键 词：加速破坏性试验 保质期 食品 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]