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不同气体气调大豆毛油储藏期预测模型构建
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作者 王成龙 邹真 +4 位作者 杨轶天 庞林江 管玉格 路兴花 金建德 《中国粮油学报》 CAS CSCD 北大核心 2024年第4期17-24,共8页
以大豆毛油为研究对象,研究其在不同气体(Ar、N_(2)、CO_(2))、不同体积分数(95%、98%)气调储藏过程中主要品质变化规律,构建预测模型并进行预测和验证,为毛油安全储藏及品质预测提供参考。结果表明,储藏期间N_(2)、Ar、CO_(2)气调油脂... 以大豆毛油为研究对象,研究其在不同气体(Ar、N_(2)、CO_(2))、不同体积分数(95%、98%)气调储藏过程中主要品质变化规律,构建预测模型并进行预测和验证,为毛油安全储藏及品质预测提供参考。结果表明,储藏期间N_(2)、Ar、CO_(2)气调油脂POV分别比CK显著降低了72.7%~91.5%、74.2%~92.2%和75.7%~89.9%,气调处理抑制POV效果显著,且Ar效果最好,其次为N_(2)和CO_(2);Ar和N_(2)气调抑制AV效果显著,CO_(2)处理则具有显著促进作用。3种气体体积分数98%气调储藏大豆毛油POV和AV不同程度低于体积分数95%。基于POV,运用一级氧化动力学模型结合Arrhenius方程建立储藏期预测模型,拟合精度高(R^(2)>0.95),验证效果好,预测储藏期相对误差为8.3%。结合实测和预测模型预测结果得出,25、40、50、60℃情况下,CK组储藏期分别为69、38、26、19 d,Ar 98%和N_(2)98%组储藏期分别为155、104、83、66 d和129、92、76、63 d,Ar气调处理对维持大豆毛油储藏品质效果好于N_(2)气调,但差异不显著,且体积分数越高,效果越好。 展开更多
关键词 大豆毛油 气体气调 储藏期预测模型
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Model of gas exchange dynamics for modified-atmosphere packages containing fresh produce
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作者 刘颖 李云飞 +1 位作者 王如竹 田平海 《Journal of Southeast University(English Edition)》 EI CAS 2005年第3期314-318,共5页
A model for modified-atmosphere packaging (MAP) systems containing fruits and vegetables was developed.The computer simulation was performed to predict the gas mass concentrations inside the packages and was success... A model for modified-atmosphere packaging (MAP) systems containing fruits and vegetables was developed.The computer simulation was performed to predict the gas mass concentrations inside the packages and was successfully verified by experiments with yellow peaches at 5,15 and 25 ℃ using two types of packaging films.A Michaelis-Menten type respiration model with noncompetitive inhibition mechanism due to CO2 was adopted while the respiration rates were measured with an improved permeable system method suitable for either steady or unsteady state.The applicability of the model in the design of MAP systems was demonstrated with a calculation to evaluate film specification and equilibrium concentrations of O2 and CO2 in the package containing yellow peaches. 展开更多
关键词 gas exchange dynamics modified-atmosphere package respiration rate yellow peach
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