不同贮藏温度下鲜湿米线的品质变化动力学模型及其货架期预测
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摘要
为了研究贮藏过程中,鲜湿米线品质变化与贮藏时间的相关性,本文测定了4、10、20、25、37℃下贮藏的鲜湿米线的酸度、碘蓝值、pH值和吸水率随贮藏时间的变化,并建立了碘蓝值、pH值和吸水率的动力学模型,及以碘蓝值为终点的货架期预测模型。结果表明,鲜湿米线的碘蓝值和pH值可以建立一级动力学模型,吸水率可以建立零级动力学模型。且建立的三个模型的拟合系数R2分别为:0.9901(碘蓝值),0.9524(pH值)和0.9785(吸水率),并且其平均相对误差W分别为7.0%,5.8%和5.6%,均小于10%。以贮藏期间鲜湿米线碘蓝值的变化建立货架期模型,且货架期达终点时,碘蓝值为1.2389,其平均相对误差W为1.06%,小于10%。说明本文以碘蓝值作为终点时建立的货架期模型可以较好预测鲜湿米线的货架期。
In order to study the correlation between the quality changes of fresh rice noodle and storage time,in this paper,iodine blue value,acidity,pH value and water absorption of fresh rice noodle stored at 4,10,20,25 and 37 were fitted by statistical software.A dynamic ℃model was established.A shelf-life prediction model was also established with iodine blue value of fresh rice noodle as the end of shelf life.The results showed that the iodine blue value and pH value could be fitted into a zero order kinetic model,and the water absorption could be fitted into a first-order kinetic model.The fitting coefficients R2 of the three models were 0.9901(iodine blue value),0.9524(pH value) and 0.9785(water absorption) respectively.The average relative error of W was 7.0%,5.8% and 5.6%,respectively,both less than 10%.The model of shelf-life was established based on the change of iodine blue value of fresh rice noodle during storage.At the end of shelf life,the iodine blue value was 1.2389,and the average relative error was 1.06%,which was less than 10%.The model established in this paper could predict the storage time of fresh rice noodle.
In order to study the correlation between the quality changes of fresh rice noodle and storage time,in this paper,iodine blue value,acidity,pH value and water absorption of fresh rice noodle stored at 4,10,20,25 and 37 were fitted by statistical software.A dynamic ℃model was established.A shelf-life prediction model was also established with iodine blue value of fresh rice noodle as the end of shelf life.The results showed that the iodine blue value and pH value could be fitted into a zero order kinetic model,and the water absorption could be fitted into a first-order kinetic model.The fitting coefficients R2 of the three models were 0.9901(iodine blue value),0.9524(pH value) and 0.9785(water absorption) respectively.The average relative error of W was 7.0%,5.8% and 5.6%,respectively,both less than 10%.The model of shelf-life was established based on the change of iodine blue value of fresh rice noodle during storage.At the end of shelf life,the iodine blue value was 1.2389,and the average relative error was 1.06%,which was less than 10%.The model established in this paper could predict the storage time of fresh rice noodle.
引文
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[13]马妍,谢晶,周然,等.暗纹东方鲀在不同冻藏温度下品质变化的动力学研究[J].中国农业大学学报,2012,17(1):138-142MA Yan,XIE Jing,ZHOU Ran,et al.Quality degration kinetics of Takifugu obscures at different storage temperatures[J].Journal of China Agricultural University,2012,17(1):138-142
[14]Ketelaere B D,Vanhoutte H,Baerdemaeker J D.Parameter estimation and multivariable model building for the non-destructive online determination of eggshell strength[J].Journal of Sound&Vibration,2003,266(3):699-709
[15]Boquet R,Chirife I H A.Equations for fitting water sorption isotherms of foods evalution of various two-parameter models[J].Journal Food Technology,1978,13(3):319-327
[2]Hormdok R,Noomhorm A.Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology,2007,40(10):1723-1731
[3]Gallagher E,Gormley T R,Arendt E K.Recent advances in the formulation of gluten-free cereal-based products[J].Trends in Food Science&Technology,2004,15(3-4):143-152
[4]谢定,刘永乐,单阳,等.保鲜方便米粉抗老化研究[J].食品与机械,2006,22(2):8-10XIE Ding,LIU Yong-le,SHAN Yang,et al.Investigation of anti-retrogradation of fresh instant rice noodles[J].Food&Machinery,2006,22(2):8-10
[5]David Kilcast,Persis Subramaniam.The Stability and Shelflife of Food[M].England:Wood Head Publishing Limited,2000:6-13
[6]肖虹,谢晶.不同贮藏温度下冷却肉品质变化的实验研究[J].制冷学报,2009,30(3):40-45XIAO Hong,XIE Jing.Experiment on chilled pork under different storage temperature[J].Journal of Refrigeration,2009,30(3):40-45
[7]邱春强,张坤生,任云霞,等.酱卤鸡肉货架期预测的研究[J].食品工业科技,2012,33(22):351-354QIU Chun-qiang,ZHANG Kun-sheng,REN Yun-xia,et al.Research of the prediction of sauce chicken shelf life[J].Science and Technology of Food Industry,2012,33(22):351-354
[8]李除夕,董明盛,陈晓红,等.豆腐中库特氏菌生长动力学模型和货架期预测[J].农业工程学报,2009,s1:82-86LI Chu-xi,DONG Ming-sheng,CHEN Xiao-hong,et al.Construction of microbial growth kinetics prediction model of Kurthia in Tofu and shelf life prediction[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2009,s1:82-86
[9]田秋实,谢晶,励建荣.白鲢鱼糜制品货架期模型的建立[J].食品工业科技,2009,4:70-73TIAN Qiu-shi,XIE Jing,LI Jian-rong.Establishment of shelf life modle of sliver carp surimi[J].Science and Technology of Food Industry,2009,4:70-73
[10]李刚凤.米粉老化的影响因素及其机理研究[D].河南工业大学,2013LI Gang-feng.The research of retrogradation influence factors of rice noodles and its mechanism[D].Henan University of Technology,2013
[11]GB/T 12456-2008.食品中总酸的测定[S].北京:标准出版社,2008GB/T 12456-2008.Method for Determination of Total Acid in Foods[S].Beijing:Chinese Standard Publishing house,2008
[12]余晓琴,车晓彦,张丽平.食品货架寿命预测研究[J].食品研究与开发,2007,3:84-87YU Xiao-qin,CHE Xiao-yan,ZHANG Li-ping.Predicting Shelf-life of Food-areview[J].Food Research and Development,2007,3:84-87
[13]马妍,谢晶,周然,等.暗纹东方鲀在不同冻藏温度下品质变化的动力学研究[J].中国农业大学学报,2012,17(1):138-142MA Yan,XIE Jing,ZHOU Ran,et al.Quality degration kinetics of Takifugu obscures at different storage temperatures[J].Journal of China Agricultural University,2012,17(1):138-142
[14]Ketelaere B D,Vanhoutte H,Baerdemaeker J D.Parameter estimation and multivariable model building for the non-destructive online determination of eggshell strength[J].Journal of Sound&Vibration,2003,266(3):699-709
[15]Boquet R,Chirife I H A.Equations for fitting water sorption isotherms of foods evalution of various two-parameter models[J].Journal Food Technology,1978,13(3):319-327