哈尔滨商业大学学报（自然科学版）2015，Vol.31Issue(6)：710-714,5.
动力学模型预测即食风味米饭货架期的研究
Shelf-life prediction of instant flavor rice through kinetic models
摘要
Abstract
The changes of acid value and peroxide value contents in instant flavor rice at dif-ferent temperatures during storage were studied.Respectively by the two indexes the chemi-cal reaction kinetic model was built to predict the shelf-life of instant flavor rice, and check up the accuracy of the predicted values through proof test.The results show that the instant flavor rice kinetic model can accurately predict the acid value and peroxide value during stor-age, and at 25, 35, 45 ℃ storage temperatures, its predictive value were 161, 86, 48 d and 206, 130, 84 d.关键词
动力学模型/即食/风味米饭/货架期Key words
kinetic model/instant/flavor rice/shelf-life分类
轻工纺织引用本文复制引用
杨铭铎,王旭龙..动力学模型预测即食风味米饭货架期的研究[J].哈尔滨商业大学学报（自然科学版）,2015,31(6):710-714,5.基金项目
国家人事部留学回国人员择优资助项目(RSB0306AD) （RSB0306AD）
