CAJ | 학술논문

以盐渍榨菜为研究对象,研究盐渍榨菜在光照强度40001x、空气湿度80%RH、不同贮藏温度(5、25、37℃)条件下,盐渍榨菜的感官品质、脆度、菌落总数随贮藏时间的变化规律.运用Arrhenius方程分别建立盐渍榨菜脆度、菌落总数与贮藏温度、时间之间的品质动力学模型,得到的盐渍榨菜货架期预测模型为:Y=238.57e~(-0.0162x)(R~2=0.9853);实验表明,盐渍榨菜品质变化动力学模型有较高的拟合精度(R~2>0.95),可准确地预测盐渍榨菜的货架期.
이염지자채위연구대상,연구염지자채재광조강도40001x、공기습도80%RH、불동저장온도(5、25、37℃)조건하,염지자채적감관품질、취도、균락총수수저장시간적변화규률.운용Arrhenius방정분별건립염지자채취도、균락총수여저장온도、시간지간적품질동역학모형,득도적염지자채화가기예측모형위:Y=238.57e~(-0.0162x)(R~2=0.9853);실험표명,염지자채품질변화동역학모형유교고적의합정도(R~2>0.95),가준학지예측염지자채적화가기.
In this study, pickled tuber mustard was used as the experimental subject to deal with the changes of its sensory quality, crispness and total number of colonies during storage at different temperatures (5, 25 or 37 ℃) and constant illumination intensity of 4000 Ix and constant relative humidity of 80%. Kinetic models were developed for crispness or total number of colonies as a function of storage time and temperature based on Arrhennius equation, and a shelf life prediction kinetic model was determined as follows: y = 238.57e~(-0.0162x)(R~+2=0.9853). This model was shown to have a high fitting accuracy and exhibit a good reliability in predicting the shelf life of pickled tuber mustard products.