山核桃基于温度变化的贮藏寿命预测

研究不同温度(2、12、22、32℃)贮藏过程中山核桃过氧化值、酸价及感官品质随贮存时间的变化规律及其动力学特性，在Arrhenius 动力学方程基础上，建立过氧化值和酸价与贮藏时间、贮藏温度之间的动力学模型，以预测和控制贮藏过程中山核桃的品质变化。结果表明，新鲜山核桃的过氧化值和酸价随着贮藏时间的延 长而增加，且随着贮藏温度的升高而增加迅速，其感官品质指标随着贮藏时间的延长而下降，且随着贮藏温度的升高而迅速下降。一级化学反应模型和Arrhenius 方程对过氧化值和酸价变化具有很高的拟合精度，建立的山核桃货架期预测值准确率达到± 10% 以内，可根据过氧化值、酸价在2～32℃范围内，对山核桃的氧化货架寿命进行预测。

Modeling of Lipid Oxidation and Storage Life Prediction of Walnut (Carya cathayensis Sarg.)

The time-course of lipid oxidation determined by peroxide value and acid value, and the sensory quality of walnut (Carya cathayensis Sarg.) stored at different temperatures (2, 12, 22, 32 ℃) were evaluated, and the separate kinetic models of peroxide value and acid value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict and control the quality of walnut during storage. Results indicated that peroxide value and acid value increased with prolonged storage time and increasing storage temperature resulted in a prompt increase in both the values. The sensory quality of walnut decreased with prolonged storage time and dropped promptly with increasing storage temperature. Changes in the peroxide value and acid value of walnut perfectly followed first order reaction model and Arrhenius equation (R2 ＞0.9). The predicted storage life had a relative error within ±10% when compared with the experimental results. In conclusion, the storage-life of walnut stored at temperatures ranging from 2 to 32 ℃ can be predicted according to its peroxides value and acid value.