食品工业科技2018，Vol.39Issue(5)：65-68,75,5.DOI:10.13386/j.issn1002-0306.2018.05.012
榴莲酱货架期预测模型的建立
Establishment of a prediction model for the shelf-life of durian paste
吴新 1李兆雯 2王志海1
作者信息
- 1. 珠海天禾食品有限公司,广东珠海519090
- 2. 江南大学-天禾食品食品高新技术联合研究中心,江苏无锡214122
- 折叠
摘要
Abstract
In order to study the quality changes during storage and shelf-life of durian paste,it was investigated that the changes of the sensory quality,peroxide value and total bacterial count of durian paste during storage at different temperatures (278,298,310 K).Kinetic models of the sensory quality,peroxide value and total bacterial count for predicting the shelf-life of durian paste were developed with Ea (activation energy)of 24.54,7.24,23.22 kJ/mol.It proved that the kinetic models could predict the shelf-life of durian paste at storage rapidly under 278～310 K storage condition with the error which was less than 10％ and the shelf-life of durian paste was 276 d when the storage temperature was 30 ℃.关键词
榴莲酱/货架期/感官品质/过氧化值/菌落总数/预测Key words
durian paste/shelf-life/sensory quality/peroxide value/total bacterial count/prediction分类
轻工纺织引用本文复制引用
吴新,李兆雯,王志海..榴莲酱货架期预测模型的建立[J].食品工业科技,2018,39(5):65-68,75,5.
