食品与机械2017，Vol.33Issue(8)：118-121,132,5.DOI:10.13652/j.issn.1003-5788.2017.08.027
臭氧水处理后的鲜切杭白菜货架期模型的建立与评价
Establishment and evaluation of shelf life model on fresh cut Hang cabbage processed by ozone water
摘要
Abstract
Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min,and then stored under 0,5,10,15 and 20 ℃ in thermostats,respectively.The total number of colonies,vitamin C and chlorophyll content index were measured,and combined with the Arrhenius equation to establish first order dynamic prediction model.The values of activation energy (EA) of shelf life model were 49.08,54.87 and 38.8 kJ/mol respectively,referring to former factors A0 were 4.93× 107,1 × 109,1.22× 106.The indexes of 10 ℃ were used to validate the model whose relative error of the predicted and the measured values were less than 10％.It showed that the shelf life model could be used to predict accurately the shelf life of fresh cut Hang cabbage in the temperature of 0～20 ℃.关键词
杭白菜/鲜切/臭氧/货架期/预测模型Key words
Hang cabbage/fresh-cut/ozone water/shelf life/prediction model引用本文复制引用
雷昊,谢晶,乔永祥..臭氧水处理后的鲜切杭白菜货架期模型的建立与评价[J].食品与机械,2017,33(8):118-121,132,5.基金项目
2015年度国家星火计划项目(编号:2015GA680007) （编号:2015GA680007）
上海市绿叶菜产业体系建设资助项目 （）
