贮藏过程中食品品质变化动力学模型的应用

Application of Kinetic Modeling of Food Quality Changes during Storage

食品品质与其所受化学、物理、微生物的影响有关。根据食品品质建立动力学模型,能够很好地反映这些影响。本文介绍了如何应用模型来拟合食品中发生的变化以及模型自身存在的局限性,提出未来研究重点是如何综合利用模型,从而最大限度地维持食品的商品属性,延长货架期。

Food quality is related with its chemical, physical and microbiological changes. The kinetic modeling of food quality could reflect these changes precisely. This article introduces how to apply models to changes occurring in food and discusses the limitations of models themselves. The future research priorities are suggested to apply models for comprehensive utilization in food science, in order to provide the theory basis for maintaining the food commodity and prolonging the shelf-life at the maximum extent.