不同贮藏温度条件下大白菜品质动力学方程分析研究
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摘要
采用鲁春白1号大白菜为试验材料,研究不同贮藏温度下大白菜失重率、叶绿素和维生素C降解的动力学规律,并建立动力学模型。结果表明:不同贮藏温度下大白菜失重率符合零级反应动力学和Arrhenius方程,叶绿素和维生素C降解符合一级反应动力学和Arrhenius方程;经验证所建立的失重率、叶绿素和维生素C降解动力学模型有效,可用于预测不同温度条件下大白菜贮藏过程中品质的变化。这项研究可为大白菜贮藏保鲜提供理论参考。
Using No.1 Luchunbai cabbage as the experimental material, the kinetic characteristics of weight loss rates, chlorophyll and vitamin C degradation under different storage temperatures were investigated, and related kinetic models were established. The results showed that under different storage temperatures, the weight loss rates met the Zero-order kinetic model and the Arrhenius equation; the processes of chlorophyll and vitamin C degradation met the First-order kinetic model and the Arrheniuse equation. Those kinetic models of the weight loss rates, chlorophyll and vitamin C degradation processes were verified to be valid, which could be used to predict quality changes of Chinese cabbage under different storage temperatures. This study could provide theoretical support for storing and freshening Chinese cabbage.
Using No.1 Luchunbai cabbage as the experimental material, the kinetic characteristics of weight loss rates, chlorophyll and vitamin C degradation under different storage temperatures were investigated, and related kinetic models were established. The results showed that under different storage temperatures, the weight loss rates met the Zero-order kinetic model and the Arrhenius equation; the processes of chlorophyll and vitamin C degradation met the First-order kinetic model and the Arrheniuse equation. Those kinetic models of the weight loss rates, chlorophyll and vitamin C degradation processes were verified to be valid, which could be used to predict quality changes of Chinese cabbage under different storage temperatures. This study could provide theoretical support for storing and freshening Chinese cabbage.
引文
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[18]王梦泽,薛少平,王佳,等.草莓浑浊汁维生素C降解动力学模型[J].农业工程学报,2010,26(3):353-357.
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[20]韩丙军,陈丽霞,黄华平,等.印楝素A降解动力学研究[J].热带作物学报,2008,29(1):97-101.
[2]张淑江,李菲,章时蕃,等.“十一五”我国大白菜遗传育种研究进展[J].中国蔬菜,2011(6):1-8.
[3]张有林.白菜的贮藏方式[J].农产品加工,2011(9):32-34.
[4]MICHAEL E N A,ROBINSON D S.Food shelf life stability:chemical,biochemical,and microbiological changes[M].Boca Raton:CRC Press,2001:38-41.
[5]OLIVEIRA F A R,SOUSA-GALLAGHER M J,MAHAJAN P V,et al.Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms[J].J Food Eng,2012,111(2):466-473.
[6]SHU C Y,ALAN B,DAVID R S.Kinetic characterization for dilute sulfuric acid hydrolysis of timber varieties and switchgrass[J].Bioresour Technol,2008,99(9):3855-3863.
[7]FONSECA S C,OLIVEIRA F A R,BRECHT J K.Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages:Areview[J].J Food Eng,2002,52(2):99-119.
[8]ZHANG L P,XIE J,WANG T,et al.Study of physicochemical properties of Chinese small cabbage(Brassica chinensis L.)stored at four temperatures[J].Adv Mat Res,2013,690-693:1275-1281.
[9]THOMPSON A K.Controlled atmosphere storage of fruits and vegetables[M].2nd Edition.London:Printed and Bound in the UK by MPG Books Group,2010:1-10.
[10]MARTINS R C,LOPES I C,SILVA C L M.Accelerated life testing of frozen green beans(Phaseolus vulgaris L.)quality loss kinetics:colour and starch[J].%J Food Eng,2005,67(3):339-346.
[11]GIANNAKOUROU M C,TAOUKIS P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chem,2003,83(1):33-41.
[12]MASKAN M.Kinetics of colour change of kiwifruits during hot air and microwave drying[J].%J Food Eng,2001,48(2):169-175.
[13]NISHA P,SINGHAL R S,PANDIT A B.A study on the degradation kinetics of visual green colour in spinach(Spinacea oleracea L.)and the effect of salt therein[J].J Food Eng,2004,64(1):135-142.
[14]陈玉峰,庄志萍.紫外分光光法测定橙汁中维生素C的含量[J].安微农业科学,2011,39(3):236-237,240.
[15]张志良,瞿伟菁,李小方.植物生理学指导[M].北京:高等教育出版社,2009:58-60.
[16]许越.化学反应动力学[M].北京:化学工业出版社,2005:30-35.
[17]王相友,朱继英,李霞.双孢蘑菇采后贮藏品质预测模型[J].农业机械学报,2010,41(6):103-107.
[18]王梦泽,薛少平,王佳,等.草莓浑浊汁维生素C降解动力学模型[J].农业工程学报,2010,26(3):353-357.
[19]田玮,徐尧润.食品品质损失动力学模型[J].食品科学,2000,21(1):14-18.
[20]韩丙军,陈丽霞,黄华平,等.印楝素A降解动力学研究[J].热带作物学报,2008,29(1):97-101.