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目的:菜豆在货架期内易失水而导致品质下降。明确菜豆水分在一定的湿度范围,不同温度条件下的变化情况,可以预测菜豆的商业品质,从而有效地推测最佳销售时期。方法:在一定湿度范围内,通过调控环境中的温度条件建立菜豆水分变化的数学模型,分析菜豆在货架期的预售时间。试验中模拟了温度分别为15、20、25、30℃,相对湿度为70%~80%的不同货架期条件。结果表明:通过测定72 h内的失水率变化,以化学反应动力学和阿伦方程(Arrhenius)为基础,得到菜豆失水率和温度之间关系的预测模型(R2>0.98)。对该模型的验证试验表明,模型预测值和试验真实值拟合度高,利用模型能预测菜豆在货架期内水分损失的规律。结论:菜豆水分损失预测模型为M=(1 055.532e-2443.6/T)t,该模型可有效预测菜豆货架期水分散失情况,为菜豆在货架期预售时间提供理论依据。
Purpose: Beans are prone to loss of water during shelf life resulting in reduced quality. Clear bean water in a certain range of humidity, temperature changes under different conditions, you can predict the commercial quality beans, in order to effectively speculate the best sales period. Methods: The mathematical model of water change of kidney bean was established by regulating the temperature in the environment within a certain humidity range, and the pre-sale time of bean in shelf life was analyzed. In the experiment, different shelf-life conditions were simulated at 15, 20, 25, 30 ℃ and relative humidity of 70% ~ 80% respectively. The results showed that the predictive model (R2> 0.98) of the relationship between water loss and temperature was established based on the chemical reaction kinetics and the Arrhenius equation. The validation test of the model shows that the model predictive value and the true value of the test fit well, and the model can predict the law of moisture loss during the shelf life of the bean. Conclusion: The prediction model of water loss of kidney bean is M = (1 055.532e-2443.6 / T) t. This model can effectively predict the water loss of bean during shelf life and provide a theoretical basis for the pre-sale time of bean.