摘要
以重庆白市驿板鸭为研究对象,应用Weibull模型通过消费者对食品的接受性分析,来预测板鸭的货架寿命。板鸭分别在20、25、30℃下恒温连续贮藏,定期随机抽样进行感官和理化检验,应用危害分析对实验数据处理来得到预测模型,并对板鸭的货架寿命进行了预测。
The dry salted ducks packaged well were stored at different storage temperatures. The effect of storage temperature （20, 25, 30 ℃） on the changes of sensory and physic-chemical quality were studied. The Weibull model was applied for predicting the shelf life of dry salted duck based on the sensory acceptability.
出处
《食品科技》
CAS
北大核心
2010年第2期111-113,共3页
Food Science and Technology
