摘要
通过对不同贮藏温度下椪柑果酒的感官、理化(挥发酸)和微生物(细菌总数)指标的变化分析,将感官威布尔危害分析(Weibull Hazard Analysis,WHA)模型和动力学模型分别结合Arrhenius方程,建立2种指标下椪柑果酒的货架期预测模型,并验证结果。研究结果表明,基于感官评价指标,在25,30,35,40℃温度下的货架期预测终点分别是620,436,310,222d,相对误差为-5.48%~5.52%;基于挥发酸评价指标,在25,30,35,40℃温度下的货架期预测终点分别是633,450,319,227d,相对误差为-2.74%~8.96%。椪柑果酒的贮藏温度与细菌总数相关性不显著,不作为具体参考指标。基于感官评价指标的货架期预测模型性能较优,可用于椪柑果酒的货架期终点预测。
According to the analysis of sensory,physic-chemical characteristics（VFA）and microbiological characteristics（total bacterial）for Ponkan fruit wine,using Weibull Hazard Analysis（WHA）,chemical reaction kinetic model and Arrhenius equation,the shelf-life prediction models were established under two different kinds of indexes,respectively.The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620,436,310 and 222d,respectively,and the relative error was in the range of-5.48% to5.52%.The predicted end points of the shelf-life under the evaluation index of volatile acid were 633,450,319,and 227 d,respectively,and the relative error was in the range of-2.74% to 8.96%.The correlation between the changes of the total number of bacteria and the storage temperature were not obvious,and this was not suitable for the establishment of shelf-life prediction model.The verification results showed that the prediction model based on the sensory evaluation index was better.Thus,this could provide the further basis data for the early warning of the quality and storage of Ponkan fruit wine.
出处
《食品与机械》
CSCD
北大核心
2017年第7期133-138,共6页
Food and Machinery
基金
湖南省科技成果转化与产业化重点项目(编号:2013CK1010)
吉首大学校级科研项目(编号:JGY201657)
关键词
椪柑果酒
品质
货架期
预测模型
Ponkan fruit wine
quality
shelf-life
prediction model
