食品科学2012，Vol.33Issue(18)：290-293,4.
基于乙醇含量的杨梅果实腐烂指数预测模型研究
Predictive Modeling of Decay Index of Chinese Bayberry Fruits Based on Ethanol Content
摘要
Abstract
In order to predict decay incidence of Chinese bayberry fruits, a prediction model for decay index based on ethanol content were developed. Freshly harvested Chinese bayberry fi'uits were stored at different temperatures (0, 5, 10, 15 ℃ and 20 ℃). The changes in decay index and ethanol content of bayberry fruits were determined during storage. A kinetic model for decay index with respect to storage time and temperature was developed based on Gompertz equation and Atfhenius equation. A model for decay index based on ethanol content was developed according to the linear relationship between decay index and ethanol content. According to the analysis of both models, a prediction model for decay index based on ethanol content was developed. The relative prediction errors for the kinetic model for decay index and the model for decay index based on ethanol content were 2.69% and 0.74%, respectively. The prediction accuracy was acceptable. Therefore, the decay index of Chinese bayberry fruits can be accurately predicted at storage temperatures from 0 to 20 ℃ by the developed prediction model based on ethanol content, which can provide theoretical supports for the non-destructive inspection of Chinese bayberry fruits.关键词
无损检测/杨梅果实/乙醇含量/腐烂指数/预测模型Key words
nondestructive inspection/Chinese bayberry fruit/ethanol content/decay index/prediction model分类
农业科技引用本文复制引用
狄华涛,杨敬辉,陈宏州,肖婷,吴琴燕,郑永华..基于乙醇含量的杨梅果实腐烂指数预测模型研究[J].食品科学,2012,33(18):290-293,4.基金项目
“十一五”国家科技支撑计划重点项目 （）
