食品与发酵工业2017，Vol.43Issue(9)：83-86,4.DOI:10.13995/j.cnki.11-1802/ts.013138
基于近红外光谱的常温贮藏期番茄果肉硬度动力学模型
Kinetic model of tomato hardness during storage at room temperature by near-infrared spectroscopy
摘要
Abstract
In order to keep the better value of tomato,the study established the kinetics model of average hardness of tomato at 20 ℃ using near infrared spectroscopy to check the shelf-life.The near infrared linear analysis model used 6 characteristic bands in the NIR region of 780-2 500 nm by multiple linear regression,and the model fitted well.The correlation coefficient was 0.938,the standard error was 0.110 N.The kinetic model (At =1.027 + 0.088A0-0.055t) of the average hardness at room temperature during storage showed the correlation coefficient of 0.988,the root mean square error of 0.038 N.When the hardness value of tomato dropped below 150 kPa,it lost its commercial value,so the shelf life of tomato was stored at 20 ℃ for 9 days.The result showed that near-infrared spectroscopy is a rapid detection method to analyze the hardness and could provide the technology support for on-line monitoring.关键词
番茄/果肉硬度/近红外光谱/动力学模型Key words
tomato/hardness/near infrared spectroscopy/kinetic model引用本文复制引用
王世芳,宋海燕,张志勇,韩小平..基于近红外光谱的常温贮藏期番茄果肉硬度动力学模型[J].食品与发酵工业,2017,43(9):83-86,4.基金项目
国家自然科学基金(41201294) （41201294）
