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当前位置: 首页 > 文章 > 动力学模型预测板鸭货架寿命 食品科学 2007,28 (11) 584-586
Position: Home > Articles > Application of Kinetic Model to Predict Dry Salted Duck Shelf Life FOOD SCIENCE 2007,28 (11) 584-586

动力学模型预测板鸭货架寿命

作  者：
张丽平;余晓琴;童华荣
单  位：
西南大学食品科学学院;成都纺织高等专科学校染化系;四川省食品药品检验所
关键词：
板鸭;货架寿命;动力学模型
摘  要：
研究不同温度下贮藏过程中板鸭的感官性质、细菌总数、酸价、水分含量、过氧化值及挥发性盐基氮(TVB-N值)随存放时间的变化规律,确定引起贮藏过程中板鸭品质下降的关键因子是板鸭中脂肪的氧化酸败,并建立了酸价、过氧化值与贮藏时间、贮藏温度之间的动力学模型,以预测板鸭在贮藏过程中的品质变化和货架期。并求出了酸价变化反应的Ea和K0分别为66.1kJ/mol和2.173×1010,过氧化物生成反应的Ea(活化能)和K0分别为103.96kJ/mol和1.016×1017。
译  名：
Application of Kinetic Model to Predict Dry Salted Duck Shelf Life
作  者：
ZHANG Li-ping1,3,YU Xiao-qin2,TONG Hua-rong3, (1.Department of Printing and Dyeing and Chemistry, Chengdu Textile College, Chengdu 610063, China; 2.Sichuan Provincial Institute for Food and Drug Inspection, Chengdu 610036, China; 3.College of Food Science, Southwest University, Chongqing 400716, China)
关键词：
dry salted duck of Bai Shi-yi;shelf-life;Kinetics model
摘  要：
The well packaged dry salted ducks were stored at different storage temperatures. The effects of storage temperatures on the changes of quality were studied and the key factors influencing quality were found. The results showed that the lipid oxidation or rancidity flavor was the main factor leading to non- acceptability of the dry salted ducks by consumers even if the microbe and physicochemical indexes were within the standard limits. The changes of acid value, peroxide value with time and temperature showed precision of the first order chemical reaction and Arrhenius equation. EA and K0 of acid change reaction, peroxide-induced reaction were obtained. That was 66.1kJ/mol, 2.173×1010 and 103.96 kJ/mol, 1.016×1017 respectively.

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