摘要
研究在不同贮藏温度下，添加茴香精油、苯甲酸钠及未添加防腐剂的3种番茄沙司的茵落总数随贮藏时间的变化规律，并建立番茄沙司货架寿命的动力学模型，以预测3种番茄沙司在贮藏过程中的货架寿命。结果表明：阿伦尼鸟斯（Arrhenius）方程和一级化学反应动力学方程相关系数均大于0．9000，在预测货架寿命上具有较高的拟合度。在301,--318K温度范围内，可以用一级化学反应动力模型来预测番茄沙司的货架寿命。
Three kinds of tomato ketchup added fennel essential oils, sodium benzoate and without adding preservatives are respectively stored at different temperatures. The variation principle of total amount of colony with the storage time is studied. The kinetics models of shelf life for tomato ketch- ups are established to predict the shelf life of three kinds of tomato ketchup during storage. The re- sults show that the correlation coefficients of Arrhenius equation and the first-order chemical reaction kinetic equation are larger than 0. 9000, and it shows high fitting degree on shelf life prediction. The first-order chemical reaction kinetic equation is used to predict shelf life in the temperature range of 301-- 318 K.
出处
《中国调味品》
CAS
北大核心
2013年第9期37-40,共4页
China Condiment
