Respiration Rate Measurement and Chemical Kinetic Modelling for Mung Bean Sprouts

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• 作者：Junran Chen ; Yunfeng Hu ; Jianming Wang ; Yao Yao and Hanyan Hu
• 刊名：Journal of Food Process Engineering
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：40
• 期：1
• 全文大小：839K
• ISSN：1745-4530

文摘

This work investigated the effects of temperature and gas concentration on respiration rate of mung bean sprouts in the closed system. Then, the chemical kinetic model was developed with the help of respiration data. Temperature and gas concentration both had significant effects on respiration rate of mung bean sprouts. Mung bean sprouts had higher respiration rate at higher temperature. The values increased from 10.21 to 66.86 mL/(kg h) and 13.00 to 68.71 mL/(kg h) for R_(CO_2) and (R_(O_2)) at the equilibrium position by increasing the temperature from 8 to 28C, respectively. And the production rate of CO₂ (R_(CO_2)) and the consumption rate of O₂ (R_(O_2)) were both decreased with increasing of carbon dioxide concentration and decreasing of oxygen concentration. Respiration rate of mung bean sprouts was successfully modelled using the chemical kinetic model. The coefficient of determinations of O₂ and CO₂ were respectively 0.9734 and 0.9851 indicating that the relationship between respiration rate O₂ and CO₂ concentrations fitted well with the chemical kinetic model. Moreover, the developed models were tested for their validity at 5C and 15C. Results of the mean absolute percentage error (MP) values at 5C and 15C were respectively 9.32 and 9.97 further confirmed that the chemical kinetic model can be used to predict the respiration rate.