CAJ | 학술논문

以一种市售曲奇饼干为样品,采用＂Schaal耐热试验法＂加快样品变质速度,将样品贮藏于60℃,50%RH恒温恒湿条件下进行周期性实验,定期取样测定其酸价和过氧化值,同时进行感官评定.以贮藏时间和对应的过氧化值、酸价的对数值进行回归拟合,得到在60℃,50%RH恒温恒湿条件下,该种曲奇饼干的货架期为23 d.根据氧化一级动力学方程,应用Arrhenius公式预测该种曲奇饼干产品在常温20℃,50%RH下的货架期为368 d.
이일충시수곡기병간위양품,채용＂Schaal내열시험법＂가쾌양품변질속도,장양품저장우60℃,50%RH항온항습조건하진행주기성실험,정기취양측정기산개화과양화치,동시진행감관평정.이저장시간화대응적과양화치、산개적대수치진행회귀의합,득도재60℃,50%RH항온항습조건하,해충곡기병간적화가기위23 d.근거양화일급동역학방정,응용Arrhenius공식예측해충곡기병간산품재상온20℃,50%RH하적화가기위368 d.
＂Schaal heat-resistant test＂ was used to accelerate the deterioration rate of a kind of cookies.Acid value（AV） and peroxide value（POV） of the cookies stored at 60 ℃,50% relative humidity（RH） were measured periodically.At the same time,the corresponding sensory evaluation was processed.Storage time and logarithm of AV and POV were fitted,and the shelf life of cookies at 60 ℃,50%RH was 23 days.According to the oxidation kinetic equation and Arrhenius equation,the shelf life of cookies at 20 ℃,50%RH was predicted to be 368 days.