摘要
以一种市售曲奇饼干为样品,采用"Schaal耐热试验法"加快样品变质速度,将样品贮藏于60℃,50%RH恒温恒湿条件下进行周期性实验,定期取样测定其酸价和过氧化值,同时进行感官评定.以贮藏时间和对应的过氧化值、酸价的对数值进行回归拟合,得到在60℃,50%RH恒温恒湿条件下,该种曲奇饼干的货架期为23 d.根据氧化一级动力学方程,应用Arrhenius公式预测该种曲奇饼干产品在常温20℃,50%RH下的货架期为368 d.
＂Schaal heat-resistant test＂ was used to accelerate the deterioration rate of a kind of cookies.Acid value（AV） and peroxide value（POV） of the cookies stored at 60 ℃,50% relative humidity（RH） were measured periodically.At the same time,the corresponding sensory evaluation was processed.Storage time and logarithm of AV and POV were fitted,and the shelf life of cookies at 60 ℃,50%RH was 23 days.According to the oxidation kinetic equation and Arrhenius equation,the shelf life of cookies at 20 ℃,50%RH was predicted to be 368 days.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第2期48-51,共4页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
武汉市科技局青年科技晨光计划项目(200950431164)
