压缩饼干硬度临界值的确定以及加速试验条件下硬度的变化规律

压缩饼干是一种长货架期食品,理化指标和感官指标变化缓慢。为了阐明压缩饼干在贮藏过程中硬度变化规律,通常采用加速试验的方法。首先在50℃条件下采用感官可接受性评价和WHA(Weibull Hazard Analysis,威布尔危险分析)方法确定出压缩饼干硬度的感官可接受终点值以及以硬度作为指标的货架寿命预测模型。其次,分别将压缩饼干贮藏在40、60℃和70℃下进行加速试验,研究样品硬度变化与温度和贮藏时间之间的关系。结果表明:压缩饼干硬度的可接受临界值为290～330N;温度的增高明显地加快了压缩饼干变硬,温度越高压缩饼干达到硬度终点的时间越短。继续贮藏,硬度在一定范围内波动。

Determination of the critical value of compressed-biscuits’ hardness and the change regulation of hardness under accelerated testing conditions

Compressed biscuits is a kind of long shelf-life food,in order to study the relationship between hardness and temperature during storage,generally use accelerate method.In first of this work,used Weibull hazard analysis(WHA) method determined the acceptable terminal point of compressed biscuits at 50 ℃ in term of sensory evaluation.The predictive models are also developed.Then stored samples at 40℃,60 ℃ and 70 ℃,respectively,observed the results of hardness change with time.The results show that the sensory acceptance limit of harness was 290～330 N and temperature can obviously speed up the development of compressed biscuits’ hardness.Less time was needed to reach the terminal point for products storage at higher temperatures.After reached the limit,the hardness fluctuated within a certain range during continue storage.