枇杷果干干制过程颜色变化动力学

为探索枇杷果干干制过程中颜色的变化规律，以干制温度和时间为自变量，在考虑二者之间交互作用的基础上，分别建立了枇杷果干干制过程颜色变化的三维动力学模型。总色差值、亮度值、红绿色值、黄蓝色值、彩度值和色调角度的变化分别符合修正的一级反应、一级反应含交互项、多项式、零级反应含交互项、高斯分布和零级反应含交互项的模型。模型决定系数介于0.84～0.98之间，标准估计误差介于0.40～1.35之间。检验结果表明，所建模型精度符合要求，可用于枇杷果干干制中颜色变化的预测。

Modeling of Color Changes of Loquat Fruit during Drying

Three-dimensional dynamic models were established using temperature and time as independent variables to
describe color changes of loquat fruits during drying taking into account the interaction between the independent variables.
Results showed that the changes in total color difference, Hunter L*, a* and b*, chroma and hue were well fitted to a
modified first order reaction kinetics model, a first order reaction model with interaction, a polynomial model, a zero
order reaction model with interaction, a Gaussian distribution model and a zero order with interaction, respectively, with
determination coefficients between 0.84 and 0.98 and standard errors of estimation between 0.40 and 1.35. The models were
validated by error test, and they were found to be suitable for the prediction of color changes of loquat fruits during drying
with good precision.