摘要
为控制或改进黄瓜的货架期环境以维持蔬菜品质,研究了不同温度湿度条件下黄瓜失水率随时间的变化,并建立了黄瓜在货架期间失水率的预测模型。实验选取15、20、25、30℃4个温度梯度,相对湿度(RH)选取55%、75%,运用化学反应动力学和阿伦方程(Arrhenius law)得到了黄瓜失水率与温度和时间之间的关系方程,并对方程进行优化后,得到了黄瓜货架期间失水率的预测模型(R2>0.99)。运用模型对15℃,55%的组合进行验证,得到了较好的验证结果,拟合度(R2)均在0.99以上,说明此模型可以很好的预测在相对湿度(RH)55%、75%下黄瓜失水率的变化,为调节货架期环境以维持黄瓜品质提供理论参考。
Predictive kinetic models describe quality deterioration rate and their dependence on environmental factors（e.g.temperature and relative humidity）,which are essential for process and transport conditions optimization.The study proposed a predictive model of the moisture loss of packless cucumber in shelf life by determining moisture loss of cucumber in many different storage conditions.Cucumber samples were stored in the containers with relative humidity（RH） 55% and 75% at 15 ℃,20 ℃,25 ℃,30 ℃.The moisture loss of samples was monitored every 6 hours.We obtained the equations between moisture loss,temperature and time by chemical kinetics and Arrhenius law,then optimized the equations to improve the predictive kinetic models.The resulting models fit well to the experimental data（R20.99） and the agreement between the predicted and the experimental values was found to be satisfactory by validating the resulting model in the condition of 15 ℃ and RH 55%.Therefore,the model can predict the moisture loss of cucumber in shelf life precisely.A large number of models on predicting shelf life and post-harvest quality（e.g.color,enzymatic activity and ascorbic acid content）of fresh-cut vegetables are available,but no such model on cucumber is currently available in the literature.
出处
《食品科技》
CAS
北大核心
2010年第11期81-85,共5页
Food Science and Technology
基金
国家863计划项目基金支持(2008AA100803)
关键词
黄瓜
失水率
阿伦方程
动力学模型
cucumber
moisture loss
Arrhenius law
kinetics model
