摘要
研究不同温度下贮藏过程中速冻饺子的感官性质、酸价、过氧化值随贮藏时间的变化规律,确定酸价和过氧化值是引起速冻饺子在贮藏过程中品质变化的重要表征。并建立酸价、过氧化值与贮藏时间、贮藏温度之间的动力学模型,以预测速冻饺子在贮藏过程中的品质变化和货架期。结果表明,一级化学反应动力学模型对酸价、过氧化值变化具有较高的拟合精度(R2>0.9),酸价和过氧化值变化的动力学模型分别为A=0.32e(1.2840×106e-38.74×103/RT-0.0011)t和A=0.62e4.2365×105e-35.84×103/RTt。
The quick-frozen dumplings were stored at different storage temperatures. The effects of storage temperatures on the changes of quality were studied and the important factors,which influencing quality, were also found. The results showed that the acid value,peroxide value was the important representation leading to non- acceptability of the quick-frozen dumpling by consumers. The kinetics models of acid value,peroxide value with respect to storage time and temperature were established, so as to predict the quality change and shelf of quick-frozen dumpling during storage. The Arrhenius models of acid value, peroxide value with respect to storage time and temperature were developed.The high regression coefficients（R20.9）indicated the acceptability of the first order reaction for predicting the changes of acid value, peroxide value . The kinetics models of acid value,peroxide value were obtained. That wereA=0.32e（1.284 0×106e-38.74×103/RT-0.001 1）t and A=0.62e4.236 5×105e-35.84×103/RTt.
出处
《食品与机械》
CSCD
北大核心
2010年第2期50-53,共4页
Food and Machinery
基金
河南省科技厅重点科技攻关计划项目(编号:082102320006)
郑州市科技局重大科技攻关项目(编号:072SGZN12029)
关键词
速冻饺子
货架寿命
动力学模型
quick-frozen dumpling
shelf-life
kinetics model
作者简介
李子雨（1984-），男，河南农业大学食品科学技术学院在读硕士研究生。E—mail：liziyuzhanshen@163．com
通信作者：艾志录
