摘要
选取1.8 mg/L臭氧水清洗5 min的鲜切杭白菜为试验材料,分别贮藏在0,5,10,15,20℃的恒温箱中,通过测定不同温度下样品的菌落总数、VC、叶绿素含量等指标变化,结合Arrhenius方程建立不同的一级动力学预测模型,得到货架期模型的活化能(E_A)分别为49.08,54.87,38.80kJ/mol,指前因子(A_0)分别为4.93×10~7,1.00×10~9,1.22×10~6,最后用10℃的指标进行验证,得到的预测值和实测值相对误差均小于10%,表明该试验所得货架期模型能较为准确地预测0~20℃鲜切杭白菜的货架期。
Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 rain, 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 4.93×10^7, 1-10^9, 1.22×10^6. 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℃.
出处
《食品与机械》
CSCD
北大核心
2017年第8期118-121,132,共5页
Food and Machinery
基金
2015年度国家星火计划项目(编号:2015GA680007)
上海市绿叶菜产业体系建设资助项目
关键词
杭白菜
鲜切
臭氧
货架期
预测模型
Hang cabbage
fresh-cut
ozone water
shelf life
prediction model
