摘要
以食用香精JS-2为研究对象,研究其在温度45,55和65℃,湿度(H_(r))75%±5%条件下贮藏过程中感官、理化指标和化合物指标的变化。采用零级动力学模型结合阿伦尼乌斯方程建立保质期预测模型。结果表明,随着加速贮藏时间延长,香精中丁酸乙酯、L-薄荷酮含量减少,2-丙二醇-1-乙酸酯含量增加。皮尔森相关系数表明,酸值、丁酸乙酯与感官评分相关性最高,活化能(E_(a))分别为57.31 kJ/mol和55.09 kJ/mol,指前因子k0分别为2.26×10^(7)和1.38×10^(5)。用25℃温度长期试验条件下所得货架期实测值验证货架期预测模型的有效性,结果发现预测模型的预测结果准确性较高,实测值与模型预测值的相对误差低于10%。
The changes in the sensory,physicochemical characteristics and chemical profiles of food flavor JS-2 were monitored during storage under the temperature of 45,55 and 65℃and the relative humidity of 75%±5%.A zero-level kinetic model combined with the Arrhenius equation was used to establish a shelf-life prediction model.The results showed that the contents of the components in the flavor:ethyl butyrate and L-menthone decreased,and 2-propanediol-1-acetate increased with storage time.Pearson correlation coefficients showed that acid value and ethyl butyrate had the highest correlation with sensory scores,with activation energy(E_(a))of 57.31 kJ/mol and 55.09 kJ/mol,and pre-exponential factor k0 of 2.26×10^(7) and 1.38×10^(5),respectively.The shelf-life determined from long-term storage conditions at 25℃was used to validate the shelf-life prediction model,and the results showed high prediction accuracy of the model with a relative error less than 10%.
作者
刘易佳
何爱华
张擎
黄若冰
朱小梅
王红强
LIU Yijia;HE Aihua;ZHANG Qing;HUANG Ruobing;ZHU Xiaomei;WANG Hongqiang(Huabao Flavours&Fragrances Co.,Ltd.,Shanghai 201821)
出处
《食品工业》
CAS
2024年第4期52-57,共6页
The Food Industry
关键词
保质期预测
动力学模型
阿伦尼乌斯方程
相关系数
shelf life prediction
kinetic model
Arrhenius equation
correlation coefficient
