| 蟹糊贮藏过程品质变化的动力学模型研究 |
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| 引用本文： | 刘青梅,巨文华,杨性民. 蟹糊贮藏过程品质变化的动力学模型研究[J]. 浙江万里学院学报, 2011, 24(2): 68-72 |
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| 作者姓名： | 刘青梅 巨文华 杨性民 |
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| 作者单位： | 1. 浙江万里学院,宁波市农产品加工重点实验室,浙江,宁波,315101
2. 浙江万里学院,宁波市农产品加工重点实验室,浙江,宁波,315101;上海海洋大学食品学院,上海,200090 |
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| 基金项目： | 国家科技部支撑项目"农村生活消费品放心流通应用平台研究与开发" |
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| 摘 要： | 研究蟹糊在不同温度下储藏过程中菌落总数和挥发性盐基氮的变化规律,并建立动力学模型,为预测蟹糊在流通领域中品质变化提供参考。结果表明:蟹糊的菌落总数和挥发性盐基氮值随着贮藏时间延长而增加,随着贮藏温度增高而上升;建立的菌落总数和挥发性盐基氮随时间和温度变化的回归方程,验证得出的方程回归系数均>0.9,具有较高的拟和精度。建立的动力学方程中微生物生长活化能(En)为112.4KJ/mol、微生物生长速率常数(kn)为1.049×1020e-112413.6/RT;挥发性盐基氮活化能(Et)为119.1kJ/mol、挥发性盐基氮速率常数(kt)6.1×1020e-119106.3/RT,经验证在温度0～25℃内,所建数学模型能较好地反映蟹糊贮藏期间的品质变化的过程。
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| 关 键 词： | 蟹糊 菌落总数 挥发性盐基氮 动力学模型 |
Quality Kinetics Model of Crab Paste during Storage |
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| LIU Qing-mei,JU Wen-hua,YANG Xing-min. Quality Kinetics Model of Crab Paste during Storage[J]. Journal of Zhejiang Wanli University, 2011, 24(2): 68-72 |
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| Authors: | LIU Qing-mei JU Wen-hua YANG Xing-min |
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| Affiliation: | LIU Qing-mei1,JU Wen-hua1,2,YANG Xing-min1(1.Ningbo key Lab of Agriculture Product Processing Technology,Zhejiang Wanli University,Ningbo Zhejiang 315100,2.Department of Food in Science College,Shanghai Ocean University,Shanghai 200090) |
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| Abstract: | The changes of total colony count and T-VBN value in Crab Paste at different storage temperature and time were studied.The quality kinetics model of Crab Paste was established,which can provide a reference to predict the qualitative changes of Crab Paste in circulation.It was obtained that the colony count and T-VBN value in Crab Paste rose with the increased storage time and temperature.The first order reaction model and Arrhenius equation were developed and used to show the relationship between colony cou... |
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| Keywords: | crab paste colony count T-VBN kinetics model |
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