莴笋烫漂过程中过氧化物酶失活动力学模型的建立

为有效预测一定时间、温度条件下的过氧化物酶活力，避免过度烫漂导致莴笋品质的损坏，本研究对75～95℃条件下莴笋烫漂过程中过氧化物酶失活的动力学特性建立数学模型。利用一级动力学模型和Weibull分布模型进行拟合，以决定系数(R2)和卡方(χ2)为评价指标，分析了两种模型的拟合效果。此外以VC含量为指标优化烫漂工艺条件，将模型应用于实际预测中。结果表明：Weibull分布模型的拟合效果较好，R2均大于0.9900，χ2均小于0.0024，高温短时条件下的VC含量损失较少。

Kinetic Models of Peroxidase Inactivation in Asparagus Lettuce Due to Blanching

In order to predict peroxidase (POD) activity and prevent over-blanching-induced damage of asparagus lettuce, thermal inactivation of POD in asparagus lettuce was explored and kinetic models were established at temperatures ranging from 75 ℃to 95 ℃. First-order kinetic model and Weibull distribution model were employed to fit the inactivation characteristics of POD. Two models were evaluated based on the coefficients of determination (R2) and chi-square (χ2) for the application of actual prediction. Moreover, blanching conditions of asparagus lettuce were optimized according to the change of vitamin C content. The results indicated that Weibull distribution model could better describe POD inactivation kinetics in asparagus lettuce over the selected temperature with a highR2(＞0.9900) and low χ2(＜ 0.0024). Meanwhile, high-temperature short-time blanching treatment could result in less loss of vitamin C.