盐渍榨菜货架期预测动力学模型研究_熊发祥.pdf

2010, Vol. 31, No. 05 116 * ( 610065) 4000lx 80%RH (5 25 37 ) Arrhenius y 238.57e 0.0162x (R 2 0.9853) (R 2 0.95) Shelf Life Prediction Kinetic Model of Pickled Tuber Mustard XIONG Fa-xiang DAN Xiao-rong DENG Mian LIU Kun LU Xiao-li* (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China) Abstract In this study, pickled tuber mustard was used as the experimental subject to deal with the changes of its sensory quality, crispness and total number of colonies during storage at different temperatures (5, 25 or 37 ) and constant illumination intensity of 4000 lx and constant relative humidity of 80%. Kinetic models were developed for crispness or total number of colonies as a function of storage time and temperature based on Arrhennius equation, and a shelf life prediction kinetic model was determined as follows: y = 238.57e 0.0162x(R 2 = 0.9853). This model was shown to have a high fitting accuracy and exhibit a good reliability in predicting the shelf life of pickled tuber mustard products. Key words pickled tuber mustard shelf life prediction model TS255.54 A 1002-6630(2010)05-0116-05 2010-01-25 (1983 ) E-mail xiongfaxiang1122@ * (1954 ) E-mail LXL8628@ 1.1 ( 13.5g/100g ) 1.2 TA-Xti/5 QHX-150C YA-ZD-5 BS225S KXS 1.3 1.3.1 1.3.2 117 2010, Vol. 31, No. 05 50mm 6mm 6mm 3% 0.25g/100g 8 0 % 0.35g/100g 0.02g/100g 0.05g/100g 16 m 150g 0.09MPa 85 15m in 1.3.3 (A 30 4 0 B 20 30 C 0 20) (A 20 30 B 10 20 C 0 10) (A 20 30 B 10 20 C 0 10) 60 1 A B C (40 ) (30 ) (30 ) Table 1 Rating scale for assessing sensory quality of pickled tuber mustard 1.3.4 1.3.4.1 TA-Xti/5 P2N 5 5 2mm/s 2mm/s 1mm/s 4mm 10。