摘要
研究了梅州沙田柚采后在298,293和288 K条件下主要品质指标变化规律。研究结果表明,随着贮存时间的延长,柚子的失重率、可溶性固形物、可溶性总糖和抗坏血酸含量基本呈下降趋势。线性回归分析表明,零级反应对抗坏血酸以及可溶性总糖含量的变化具有较高的拟合精度。在Arrhenius动力学方程基础之上,建立了梅州沙田柚抗坏血酸和可溶性总糖含量与贮存时间及贮存温度之间的零级化学反应动力学预测模型。并对其进行验证,相对误差小于10%,说明在此温度范围内,可根据贮藏时间对沙田柚品质变化进行预测。
The relationship between quality changes and storage period of Meizhou Shatian pomelo was investigated, and kinetics method was adopted to establish the prediction model of storage. The result showed that the weight-loss ratio, the contents of total soluble, soluble total sugar and vitamin C were decreased gradually with the increasing storage time. The kinetic models of the content of vitamin C and soluble total sugar were developed at different temperatures during storage. The high regression coefficients（R2〉0.9） indicated the acceptability of the zero order reaction model for predicting the changes of vitamin C and soluble total sugar. The kinetic models of vitamin C and soluble total sugar with respect to temperature and time were developed based on Arrhenius equation respectively. The kinetic models of soluble total sugar and vitamin C were verified at different temperatures（298, 293 and 288 K） and the results were acceptable. The soluble total sugar and vitamin C changes of Meizhou Shatian pomelo could be predicted at the storage temprature from 288 K to 298 K.
出处
《食品工业》
CAS
北大核心
2018年第3期189-192,共4页
The Food Industry
基金
广东省科技计划项目(2015A020209173)
关键词
梅州沙田柚
品质
动力学
模型
Meizhou Shatian pomelo
quality changes
kinetic
model
