| 动力学模型预测速冻饺子货架寿命 |
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| 引用本文： | 李子雨,潘治利,黄忠民,艾志录.动力学模型预测速冻饺子货架寿命[J].食品与机械,2010,26(2). |
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| 作者姓名： | 李子雨 潘治利 黄忠民 艾志录 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002
2. 郑州市三全食品股份有限公司,河南,郑州,450003 |
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| 基金项目： | 河南省科技厅重点科技攻关计划项目，郑州市科技局重大科技攻关项目 |
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| 摘 要： | 研究不同温度下贮藏过程中速冻饺子的感官性质、酸价、过氧化值随贮藏时间的变化规律,确定酸价和过氧化值是引起速冻饺子在贮藏过程中品质变化的重要表征.并建立酸价、过氧化值与贮藏时间、贮藏温度之间的动力学模型,以预测速冻饺子在贮藏过程中的品质变化和货架期.结果表明,一级化学反应动力学模型对酸价、过氧化值变化具有较高的拟合精度(R2＞0.9),酸价和过氧化值变化的动力学模型分别为A=0.32e(1.284 0×106e-38.74×103/RT-0.001 1)t和A=0.62e4.236 5×105e-35.84×103/RTt.
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| 关 键 词： | 速冻饺子 货架寿命 动力学模型 |
Application of kinetic model to predict quick-frozen dumpling shelf life |
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| LI Zi-yu,PAN zhi-li,HUANG zhong-min,AI zhi-lu.Application of kinetic model to predict quick-frozen dumpling shelf life[J].Food and Machinery,2010,26(2). |
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| Authors: | LI Zi-yu PAN zhi-li HUANG zhong-min AI zhi-lu |
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| Abstract: | The quick-frozen dumplings were stored at different storage temperatures. The effects of storage temperatures on the changes of quality were studied and the important factors,which influencing quality, were also found. The results showed that the acid value,peroxide value was the important representation leading to non- acceptability of the quick-frozen dumpling by consumers. The kinetics models of acid value,peroxide value with respect to storage time and temperature were established, so as to predict the ... |
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| Keywords: | quick-frozen dumpling shelf-life kinetics model |
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