Shelf life forecasting method for garden stuff

A prediction method and shelf life technology, which can be applied in the direction of testing food, testing beverages, material inspection products, etc., can solve the problems of color deterioration, enzymatic browning, and value reduction of fruits and vegetables, and achieve the effect of accurate prediction.

Active Publication Date: 2015-07-01
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the presence of endogenous enzymes such as polyphenol oxidase and peroxidase in fruits and vegetables, enzymatic browning is prone to occur during processing and later storage, resulting in color deterioration and reduced value of fruits and vegetables

Method used

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  • Shelf life forecasting method for garden stuff
  • Shelf life forecasting method for garden stuff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The shelf life prediction of embodiment 1, strawberry juice

[0017] (1) Strawberry turbid juice (pH value 3.6, solid content 10°Brix, titratable acid content 0.35%) and clear strawberry juice (pH value 3.6, solid content 10°Brix, titratable acid content 0.36%), respectively in Sealed storage at 4°C and 25°C, the storage time is 6 months;

[0018] (2) During storage, samples were taken every 30 days to determine the browning degree of strawberry turbid juice and strawberry clear juice, as shown in Table 1;

[0019] Table 1 Changes in browning degree of strawberry turbid juice and clear strawberry juice during storage

[0020]

0

January

February

March

April

May

June

cloudy juice

4℃

0.40

0.42

0.43

0.45

0.49

0.48

0.50

cloudy juice

25℃

0.40

0.48

0.51

0.54

0.58

0.61

0.65

clear juice

4℃

0.37

0....

Embodiment 2

[0025] Embodiment 2, the shelf-life prediction of canned potato

[0026] (1) Canned potatoes (pH value 5.3, soup salt content 3%) were stored at 4°C and 25°C respectively, and the storage time was 6 months;

[0027] (2) During storage, samples were taken every 30 days to measure the browning degree of canned potatoes, and the measured browning degrees after storage at 4°C for 1, 2, 3, 4, 5, and 6 months were 0.36 and 0.38 respectively. , 0.40, 0.41, 0.44 and 0.45; 0.49, 0.54, 0.59, 0.63, 0.68 and 0.74 at 25°C;

[0028] (3) Substituting the above storage time and the browning degree at each storage time into the formula (a), the value of the kinetic constant k can be obtained, and then the storage time and the browning of strawberry turbid juice at different temperatures can be obtained Degree and storage time and the relationship between the browning degree of strawberry clear juice, as shown in Table 3.

[0029] Table 3 Relationship between BD value and storage time of cann...

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Abstract

The invention discloses a shelf life forecasting method for garden stuff. The mehtod comprises the following steps: storing the garden stuff in a sealing manner; in the period of storage, sampling for at least three times at regular intervals to measure the browning degrees of the garden stuff; putting different storage times and the browning degrees of the garden stuff corresponding the different storage times into the formula (a), to obtain the value of K; putting the minimum limit value of the browning degree of the garden stuff into the formula (a), to forecast the shelf life of the garden stuff. In formula of y=y0exp(-ke)(a), y indicates the browning degree of the garden stuff at each storage time, y0 indicates to the browning degree of the garden stuff at the start of storage, t indicates the storage time, and k indicates kinetic constant. The shelf life of the garden stuff can be forecasted through the time when the browning degree (BD) is increased from an initial value to the minimum deterioration value rejected by sense organ.

Description

technical field [0001] The invention relates to a method for predicting the shelf life of fruit and vegetable products. Background technique [0002] The fruit and vegetable industry plays an important role in my country's national economy. As an important part of the fruit and vegetable industry, fruit and vegetable processing is an important carrier for its industrial upgrading and expansion. In 2010, China's vegetable output was 677 million tons and fruit output was 12.86 million tons. According to the calculation of 30% defective rate of general vegetables and 25% defective fruit rate, 200 million tons of vegetables and 3.215 million tons of fruits will be non-commercialized fruits and vegetables. Their waste can only be reduced through processing. Fruit and vegetable processing products mainly include fruit and vegetable juice, fruit and vegetable pulp, fruit and vegetable sauce, preserved fruit and vegetable, dried fruit and vegetable, canned fruit and vegetable, etc....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/02G01N33/14
Inventor 廖小军曹霞敏王永涛胡小松
Owner CHINA AGRI UNIV
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