中国食品学报2012，Vol.12Issue(1)：137-140,4.
温度对菜豆货架期水分损失影响的预测模型
Prediction of Effect of Temperature on Water Loss of Common Bean during Shelf-life Using Arrhenius Model
摘要
Abstract
Commercial quality of common bean (Phaseolus vulgaris L. Cv. Shuangqing) declines rapidly after harvest and considerable water losses may occur during shelf life. To predict shelf life of the bean, effects of temperature and humidity on water loss of the bean were evaluated. The simulation conditions include 15℃, 20 ℃, 25℃ and 30 ℃at 70%～80% relative humidity. By measuring the water loss rate during 72 hours, the prediction model about water loss and temperature was established as follow: M=(1055.532 e-2443.6/T)t, using chemical reactions dynamics and Arrhenius equation. The feasibility of the model was verified using experiment at 35 ℃, 75% relative humidity. The results showed that the water loss of the bean during shelf-life could be predicted by the model, which could further provide reference for predicting the shelf-life of common bean.关键词
水分/阿伦方程/模型/菜豆Key words
water/ Arrhenius/ model/ common bean引用本文复制引用
田维娜,赵秀文,杨林,曹建康,姜微波..温度对菜豆货架期水分损失影响的预测模型[J].中国食品学报,2012,12(1):137-140,4.基金项目
国家863计划项目基金(No.2008AA100803) （No.2008AA100803）
