降低低糖果脯水分活度模型的建立

Establish a reducing water activity model for low sugar preserved fruit

为获得低糖果脯的降低水分活度数学模型,采用3因子二次正交旋转组合设计,研究乳酸钠(X1)、Na Cl(X2)和丙三醇(X3)添加量对猕猴桃低糖果脯降低水分活度效果的影响。结果表明:影响低糖果脯水分活度的主次因素为Na Cl>乳酸钠>丙三醇,且三者对水分活度的影响均达到极显著水平(P<0.01),模型预测值和实测值的平均相对误差ξ=±2.92%,两者无显著差异(P>0.05)。

In order to get reducing water activity mathematical model for low sugar preserved fruit,effects of sodium lactate（ X1）,sodium chloride（ X2） and glycerol（ X3） on reducing water activity of kiwifruit low sugar preserved fruit were studied with three factors and two orthogonal revolving combination design. The results showed that the influencing factors of low sugar preserved fruit water activity was sodium chloride sodium lactate glycerol,and their effects to the water activity were significant（ P 0. 01）,the average relative error of predicted value and the measured value was ± 2. 92%,there was no significant difference between them（ P 0. 05）. This study can provide technical support for low sugar preserved fruit to extend their shelf lives and improve products safety.