%0 Journal Article
%T 不同贮藏温度下鲜湿米线的品质变化动力学模型及其货架期预测
%A 胡云峰
%J 现代食品科技
%D 2019
%R 10.13982/j.mfst.1673-9078.2019.1.013
%X 为了研究贮藏过程中，鲜湿米线品质变化与贮藏时间的相关性，本文测定了4、10、20、25、37 ℃下贮藏的鲜湿米线的酸度、碘蓝值、pH值和吸水率随贮藏时间的变化，并建立了碘蓝值、pH值和吸水率的动力学模型，及以碘蓝值为终点的货架期预测模型。结果表明，鲜湿米线的碘蓝值和pH值可以建立一级动力学模型，吸水率可以建立零级动力学模型。且建立的三个模型的拟合系数R2分别为：0.9901（碘蓝值），0.9524（pH值）和0.9785（吸水率），并且其平均相对误差W分别为7.0%，5.8%和5.6%，均小于10%。以贮藏期间鲜湿米线碘蓝值的变化建立货架期模型，且货架期达终点时，碘蓝值为1.2389，其平均相对误差W为1.06%，小于10%。说明本文以碘蓝值作为终点时建立的货架期模型可以较好预测鲜湿米线的货架期。</br>In order to study the correlation between the quality changes of fresh rice noodle and storage time, in this paper, iodine blue value, acidity, pH value and water absorption of fresh rice noodle stored at 4, 10, 20, 25 and 37 ℃ were fitted by statistical software. A dynamic model was established. A shelf-life prediction model was also established with iodine blue value of fresh rice noodle as the end of shelf life. The results showed that the iodine blue value and pH value could be fitted into a zero order kinetic model, and the water absorption could be fitted into a first-order kinetic model. The fitting coefficients R2 of the three models were 0.9901 (iodine blue value), 0.9524 (pH value) and 0.9785 (water absorption) respectively. The average relative error of W was 7.0%, 5.8% and 5.6%, respectively, both less than 10%. The model of shelf-life was established based on the change of iodine blue value of fresh rice noodle during storage. At the end of shelf life, the iodine blue value was 1.2389, and the average relative error was 1.06%, which was less than 10%. The model established in this paper could predict the storage time of fresh rice noodle.
%K 鲜湿米线 品质变化 动力学模型 货架期模型&lt
%K /br&gt
%K fresh rice noodle quality change dynamic model shelf-life prediction model
%U http://www.xdspkj.cn/ch/reader/view_abstract.aspx?file_no=20190113&flag=1