摘要
果蔬呼吸速率模型的建立是进行气调包装系统设计的关键之一。本文以香菇为试验对象,采用密闭空间法,测算其在不同温度、相对湿度条件下呼吸速率的变化趋势,基于米氏方程,分别用Arrhenius方程和线性方程表征了温度、相对湿度单因素与呼吸速率的关系。并设计双因素交叉试验,通过表征相对湿度与Arrhenius方程中参数的关系,建立了基于温度和相对湿度双因素影响的香菇最大呼吸速率模型,模型决定系数均大于0.9。在5~25℃、RH 33%~95%内,根据该模型可求得香菇最大呼吸速率。
The establishment of respiration rate model of fruit is one of keys to design of MAP.In this paper,shiitake was used as the material,and the changes of respiration rate were measured under different temperature( T) and relative humidity( RH)conditions by the closed system method. Through single factor experiment and based on the principle of enzyme kinetics,the Arrhenius equation and the linear equation were used to obtain the parameters of the equation under different storage conditions.A two-factor crossover test was designed.Based on the Michaelies-Menten equation and the Arrhenius equation,the maximum respiration rate( Vm) model of shiitake based on the influence of T and RH was established by characterizing the relationship between relative humidity and the parameters of Arrhenius equation. The model’s coefficient of determination exceeded 0.9.The Vm of shiitake could be obtained at the storage temperature from 5 to 25 ℃ and the RH from 33% to 95%based on the model.
作者
聂恒威
卢立新
潘嘹
卢莉璟
王清
左进华
高丽朴
NIE Heng-wei;LU Li-xin;Pan Liao;Lu Li-jing;Wang Qing;Zuo Jin-hua;Gao Li-pu(School of Mechanical Engineeringr Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122,China;Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097 , China)
出处
《食品工业科技》
CAS
北大核心
2019年第16期223-228,共6页
Science and Technology of Food Industry
基金
国家重点研发计划课题(2016YFD0400701)
关键词
温度
相对湿度
香菇
呼吸速率
理论模型
temperature
relative humidity
shiitake mushroom
respiration rate
theoretical model
