在可变温度下食品贮存期的预测

Prediction of Shelf-life of Foods Exposed to Any Variable Time/Temperature History

食品贮存期的预测,取决于贮藏、分配和销售过程中随时间变化的某些物理因素。其中温度是研究得最多的因素。本文描述了在任意可变温度和规则波动温度下贮存食品时,其质量变化的基本动力学;考察了反应的敏感性(Q_10)在预测贮存期中的重要性;利用Arrhenius理论将可变的温度历程转变成某个标准温度下的相当时间。

Prediction of food shelf-life depends on some physical factors that are variable with time during storage, distribution and marketing, in which temperature has been studied most extensively. This paper described the basic kinetics of food deterioration under any variable temperature or the normal fluctuating temperatures, observed the importance of temperature coefficients in predicting food shelf-life, converted any variable time/temperature history into equivalent time at chosen standard temperature by utilizing Arrh-enius theory.