宅配小青菜贮藏期间货架期预测模型的建立
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摘要
为明确不同宅配条件对小青菜品质的影响及准确预测小青菜的货架期,测定了3、10和20℃条件下盒装和袋装小青菜的失重率、Vc含量、黄化率、a*值、b*值和ΔE值的变化,采用动力学分析和主成分分析、相关性分析等方法建立基于颜色、黄化率和Vc含量变化的综合预测模型。结果表明,3、10和20℃条件下,小青菜的黄化率、a*值、b*值、ΔE值变化均符合零级反应,Vc降解均符合一级动力学反应;以单指标分别建立了货架期预测模型,验证试验表明,各模型的拟合性良好(R~2>0. 9),实测值与预测值相关性高(>0. 93);基于主成分和动力学分析,建立了更准确的货架期预测混合模型,该模型相对误差小于10%,适用于宅配期间小青菜货架期的预测。本研究结果为小青菜的冷链宅配提供理论依据和技术支持。
In order to clarify the influence of different condition on the quality of Brassica chinensis L. and accurately predict its shelf life,the weight loss rate,Vc content,yellowing rate and a*value、b*value、ΔE value of boxed and bagged Brassica chinensis L. were measured during holding period at 3,10 and 20℃. Multiple analysis methods of dynamic,principal component and correlation analyses were applied in this study to establish a comprehensive prediction model based on the change of color and Vc content. The results showed that the yellowing rate and a*value、b*value、ΔE value of Brassica chinensis L.were in accordance with the zero-order reaction under the condition of 3,10 and 20℃,while the Vc degradation was consistent with the first-order kinetics reaction. The shelf life prediction model based on above single factor showed relative good fitting with separate practical test( R~2> 0. 9) and the correlation between measured and predicted value was highly correlated( >0. 93). After principal component and dynamics analyses,a more accurate mixed model with relative error less than 10% was established,which is suitable for predicting the shelf life of Brassica chinensis L.during the holding and delivery period. These results provide theoretical basis and technical support for the cold chain delivery of Brassica chinensis L..
In order to clarify the influence of different condition on the quality of Brassica chinensis L. and accurately predict its shelf life,the weight loss rate,Vc content,yellowing rate and a*value、b*value、ΔE value of boxed and bagged Brassica chinensis L. were measured during holding period at 3,10 and 20℃. Multiple analysis methods of dynamic,principal component and correlation analyses were applied in this study to establish a comprehensive prediction model based on the change of color and Vc content. The results showed that the yellowing rate and a*value、b*value、ΔE value of Brassica chinensis L.were in accordance with the zero-order reaction under the condition of 3,10 and 20℃,while the Vc degradation was consistent with the first-order kinetics reaction. The shelf life prediction model based on above single factor showed relative good fitting with separate practical test( R~2> 0. 9) and the correlation between measured and predicted value was highly correlated( >0. 93). After principal component and dynamics analyses,a more accurate mixed model with relative error less than 10% was established,which is suitable for predicting the shelf life of Brassica chinensis L.during the holding and delivery period. These results provide theoretical basis and technical support for the cold chain delivery of Brassica chinensis L..
引文
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[30]Jiang L,Feng L,Hou T Y,Yu Z F.Establishment of a mathematical model for treatment of gynura bicolor DC.by nanopackaging in combination with controlled atmosphere[J].Food Science,2014,35(16):238-243
[31]王静.打孔膜包装对叶菜品质的影响[D].西安:西安理工大学,2017:3-4
[32]祝战斌.果蔬贮藏与加工技术[M].北京:科学出版社,2010
[33]刘敏.叶菜保鲜技术研究及蔬菜供应链质量安全体系的建立[D].上海:上海海洋大学,2008:15-20
[34]李文文,李俊俊,邵远志.贮藏温度对辣椒果实品质和采后生理的影响[J].核农学报,2013,27(11):1692-1696
[35]Giannakourou M C,Taoukis P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chemistry,2003,83(1):33-41
[2]Byung D S,Young D K.A vehicle routing problem of both refrigerated-and general-type vehicles for perishable food products delivery[J].Journal of Food Engineering,2016,169:61-71
[3]Tang J F,Ma Y Y,Guan J,Yan C J.A Max-min ant system for the split delivery weighted vehicle routing problem[J].Expert Systems with Applications,2013,40(18):7468-7477
[4]Govindan K,Jafarian A,Khodaverdi R,Devika K.Two-echelon multiple-vehicle location-routing problem with time windows for optimization of sustainable supply chain network of perishable food[J].International Journal of Production Economics,2014,152(2):9-28
[5]ChaugⅠH,Chen W T,Wu W J.Optimal delivery cycles for joint distribution of multi-temperature food[J].Food Control,2013,34(1):106-114
[6]Kuo J C,Mu C C.Developing an advanced Multi-Temperature Joint Distribution System for the food cold chain[J].Food Control,2010,21(4):559-566
[7]张雷刚,黎春红,罗淑芬,胡花丽,周宏胜,李鹏霞.不同包装材料对绿芦笋货架期品质影响的多变量分析[J].核农学报,2018,32(6):1133-1143
[8]Oliveira F,Sousagallagher M J,Mahajan PⅤ,Teixeira J A.Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms[J].Journal of Food Engineering,2012,111(2):466-473
[9]Wrona M,Karim B,Cristina N.A novel active packaging for extending the shelf-life of fresh mushrooms(Agaricus bisporus)[J].Food Control,2015,54:200-207
[10]谢晶,张利平,苏辉,黎柳,吴圣彬.上海青蔬菜的品质变化动力学模型及货架期预测[J].农业工程学报,2013,29(15):271-278
[11]Jiang J,Jiang L,Luo H B,Yu Z F.Establishment of a statistical model for browning of fresh-cut lotus root during storage[J].Postharvest Biology&Technology,2014,92(3):164-171
[12]Owen R.Fennema.食品化学[M].王璋,许时婴,江波,杨瑞金,钟芳,麻建国,译.北京:中国轻工业出版社,2003:849-870
[13]李云飞.食品冷链技术与货架期预测研究[M].上海:上海交通大学出版社,2015
[14]王盼,张坤生,任云霞.香菇贮存中品质变化动力学模型及货架期的预测[J].食品工业科技,2012,33(20):313-316
[15]Jaiswal A K,Gupta S,Abu-Ghannam N.Kinetic evaluation of colour,texture,polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment[J].Food Chemistry,2012,131(1):63-72
[16]谢晶,张利平,高志立,余江涛.鸡毛菜的品质动力学分析及货架期预测模型[J].食品科学,2014,35(10):268-272
[17]汤元睿,谢晶,李念文,徐慧文,苏辉,黎柳.不同冷链物流过程对金枪鱼品质及组织形态的影响[J].农业工程学报,2014,30(5):285-292
[18]Ali M,Shahin R,Zahra E,Alireza K.Kinetic models for colour changes in Kiwifruit slices during hot air drying[J].World Journal of Agricultural Sciences,2008,4(3):376-383
[19]中国预防医学科学院营养与食品卫生研究所.GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016
[20]Theodore P L.Enthalpy/entropy compensation in food reactions[J].Food Technology,1980,34(2):67-77
[21]Anna L,Federica T,Marino N.UV-A light treatment for controlling enzymatic browning of fresh-cut fruits[J].Innovative Food Science&Emerging Technologies,2016,34:141-147
[22]Geyer R,Rettig M,Dotzer C,PfahlertⅤ,Huber F,Schmiderer C.Medicinal and aromatic plant analysis in high-throughputtechnology,possibilities and applications of the numares NMR-platform[J].Journal of Food Engineering,2014,66(2):259-265
[23]朱军伟,谢晶.叶菜类蔬菜保鲜技术研究进展[J].湖南农业科学,2011(21):90-93
[24]王文生,杨少桧.果品蔬菜保鲜包装应用技术[M].北京:印刷工业出版社,2008
[25]汪东风.食品化学[M].北京:化学工业出版社,2014
[26]刘春菊,钱旻,宋江峰,李大婧,刘春泉.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017,33(6):301-308
[27]Huang X J,Zhang Q,Shi G Y,Guo Y L.Kinetic model of POD and Vc degradation in strawberry during blanching[J].Food&Fermentation Industries,2013,11(39):77-80
[28]Guo X T,Zhuang T G.Lossless watermarking for verifying the integrity of medical images with tamper localization[J].Journal of Digital Imaging,2009,22(6):620-628
[29]公丽艳,孟宪军,刘乃侨,毕金峰.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285
[30]Jiang L,Feng L,Hou T Y,Yu Z F.Establishment of a mathematical model for treatment of gynura bicolor DC.by nanopackaging in combination with controlled atmosphere[J].Food Science,2014,35(16):238-243
[31]王静.打孔膜包装对叶菜品质的影响[D].西安:西安理工大学,2017:3-4
[32]祝战斌.果蔬贮藏与加工技术[M].北京:科学出版社,2010
[33]刘敏.叶菜保鲜技术研究及蔬菜供应链质量安全体系的建立[D].上海:上海海洋大学,2008:15-20
[34]李文文,李俊俊,邵远志.贮藏温度对辣椒果实品质和采后生理的影响[J].核农学报,2013,27(11):1692-1696
[35]Giannakourou M C,Taoukis P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chemistry,2003,83(1):33-41