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

摘要: 为了明确榴莲酱在贮藏过程中的品质变化与货架期,本文以榴莲酱为研究对象,研究了榴莲酱在不同贮藏温度条件下(278、298、310 K)感官品质、过氧化值及菌落总数的变化情况。以感官品质值、过氧化值及菌落总数为指标建立动力学模型预测榴莲酱的货架期,模型的活化能Ea分别为24.54、7.24、23.22 kJ/mol。经验证,此动力学模型可快速预测贮藏温度在278~310 K贮藏条件下榴莲酱的货架期,误差在±10%以内,榴莲酱在30 ℃贮藏条件下的理论货架期为276 d。

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 ℃.