Quantitative evaluation and prediction for preservation quality of cold shocked cucumber based on entropy
详细信息 查看全文
- 作者：Aiqiang Chen ; Zhao Yang ; zhaoyang@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Na Zhang ; Songong Zhao ; Mingfeng Chen
- 关键词：Entropy ; Cucumber ; Cold shock treatment ; Preservation quality ; Evaluation model ; Cold shock intensity
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：35
- 期：Complete
- 页码：58-66
- 全文大小：426 K
文摘
- •
Cucumbers were cold shocked with different temperature and duration.
- •
Preservation quality of cucumbers was evaluated by entropy weight method.
- •
Effects of cold shock parameters on preservation quality were illustrated.
- •
Cold shocked intensity was characterized based on entropy.
- •
A model was put forward based on entropy to predict preservation quality.