摘要
为了明确青椒失水率在不同温度条件下的变化情况,更好地通过控制或改进环境条件维持其品质,建立了青椒水分变化的数学模型。实验模拟15、25、30℃,相对湿度55%的3个不同贮藏条件,通过测定其48h的失水率变化,以化学反应动力学和阿伦方程(Arrhenius)为基础,得到了青椒失水率和温度之间关系的预测模型(R2>0.99)。通过20℃下的实验值和预测值对模型进行验证,结果表明,模型预测值和实验实测值拟合度较高,基本能够预测青椒在贮售期间水分损失的变化。
Chemical kinetics has been widely used as basic for predicting loss of food quality or storage life in many processed foods. Such an approach requires a mathematical model to describe the influence of storage temperature on the rate of quality loss. Model developed from the slopes of mass versus time for 3 temperatures（15,25,30℃） and 55% relative humidity（RH） in the 48h. Subsequently,the feasibility of applying the temperature data to this equation to predict water loss during actual distribution process was investigated. The agreement between predicted and experimental values was found to be satisfactory.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期94-95,99,共3页
Science and Technology of Food Industry
基金
国家863计划项目基金支持(2008AA100803)
关键词
青椒
水分
阿伦方程
模型
green pepper
water
Arrhenius
model
