大平顶枣贮藏过程中品质变化的动力学模型研究

Study on the kinetic model of the quality change during the storage of Dapingding jujube

为预测和控制大枣在贮藏过程中的品质变化，研究了不同温度下大枣的腐烂指数、L＊值及维生素C含量随贮藏时间的变化规律，在Arrhenius动力学方程基础之上，建立了腐烂指数、L＊值、维生素C含量与贮藏温度和贮藏时间的动力学模型。结果表明：腐烂指数随着贮藏时间的延长而增加，L＊值和维生素C含量随贮藏时间的延长而降低，且贮藏温度越高，大枣品质变化越明显。腐烂指数对零级反应有较高的拟合精度，L＊值和维生素C含量变化对一级反应的拟合性较好。模型预测值与实测值的相对误差在10％以内，说明273—293K温度范围内，所建立的数学模型能较好地预测大枣贮藏期间品质变化。

In order to predict and control the quality changes during the storage of jujube, the law for the decay index, L ＊ values, and vitamin C content of jujube changing with the storage time were studied at different temperatures. Based on the Arrhenius equation theory, the kinetic model of the decay index, L ＊ values and vitamin C content with respect to storage time and temperature were developed. Results showed that the decay index decreased with storage time, while L ＊ values and vitamin C content increased with storage time. The quality change was accelerated at high temperature. Changes of the decay index were precise to the zero order chemical reaction model, and the L ＊ values and vitamin C loss were coincident with the first order kinetics model. The relative error between the predicted and the measured values was less than 10%, which indicated that the established mathematical model could predict the quality change of jujube during the storage at temperatures ranging from 273 to 293K.