山东农业大学学报（自然科学版）Issue(1)：15-18,4.DOI:10.3969/j.issn.1000-2324.2016.01.003
金瓶柿贮藏过程中硬度和可溶性固形物含量的动力学模型研究
Study on the Kinetic Model of the Hardness and Soluble Solid Content during the Storage of Jinping Persimmon
摘要
Abstract
In order to get the changing law of the hardness and soluble solid content in Jinping persimmon with time at different temperatures during the storage, this paper established a kinetic model including the hardness and soluble solid content with respect to storage time and temperature based on Arrhenius equation. The results showed that the hardness was increased at first and then decreased with storage time, while soluble solid content decreased with storage time. The two indices were accelerated at high temperature. The changes of the hardness and soluble solid content were precise to the zero order chemical reaction model. The relative error between the predicted and the measured values was less than 10%, which indicated that the established mathematical model could predict the physicochemical indices change of Jinping persimmon during the storage at temperatures ranging from 273 to 291 K.关键词
金瓶柿/贮藏/硬度/可溶性固形物/动力学模型Key words
Jinping persimmon/storage/hardness/soluble solid content/kinetic model分类
轻工纺织引用本文复制引用
亓雪龙,张倩,秦志华,陶吉寒..金瓶柿贮藏过程中硬度和可溶性固形物含量的动力学模型研究[J].山东农业大学学报（自然科学版）,2016,(1):15-18,4.基金项目
泰安市科技发展计划项目(201340629) （201340629）
山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-03-022-11) （SDAIT-03-022-11）
