基于Arrhenius方程建立湿米粉货架期预测模型的研究

The Shelf Life of Wet Rice Noodle: Prediction Based on Arrhenius Equation

旨在为湿米粉生产企业改进工艺、优化运输贮藏条件提供技术支持。以课题组开发的2N+2L标准湿米粉、旧工艺的湿米粉和市售湿米粉3种不同工艺的产品为研究对象,探讨其在不同贮藏温度下品质的变化规律,建立湿米粉的动力学模型并预测其货架期。结果显示,在4℃、10℃及25℃下贮藏的3种不同工艺湿米粉,微生物指标和感官指标对品质劣变均有一定影响。2N+2L标准的湿米粉在4℃、10℃及25℃下货架期分别为96 h、72 h和36 h,优于其他2种产品。在此基础上,以感官品质的整体接受度为限制因子指标,建立了3种产品的货架期预测模型。经验证,该模型的预测值与实测值相对误差小于10%,表明模型准确有效,在湿米粉行业具有良好的应用前景。

The aim is to provide technical support for wet rice noodle manufacturers to improve technology and optimize transportation and storage conditions. 2N+2L standard wet rice noodles developed by the research team, old wet rice noodles and market wet rice noodles were selected as research objects. The quality changes of wet rice noodles under different storage temperatures were investigated, the kinetic model was established and the shelf life of wet rice noodles was predicted. The results showed that the microbial and sensory indexes of the three kinds of wet rice noodles stored at 4℃, 10℃ and 25℃ had certain effects on the quality deterioration. The shelf life of 2N+2L standard wet rice noodles was 96 h, 72 h and 36 h at 4℃, 10℃ and 25℃,respectively, which was better than that of the other two products. On this basis, taking the overall acceptability of sensory quality as the limiting factor, the shelf life prediction models of the three kinds of products were established. It is verified that the relative error between the predicted value of the model and the measured value is less than 10%, indicating that the model is accurate and effective and has a good application prospect in the wet rice noodle industry.