Method for accurately forecasting quality change of quickly-frozen lotus root slices

A quick-frozen lotus root and quality technology, which is applied in the direction of testing food, measuring devices, material inspection products, etc., can solve the problem of rare quality changes during storage

Inactive Publication Date: 2016-11-09
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, at present, there are few studies on the shelf life and quality changes of quick-frozen fruits and vegetables during storage, especially the accurate prediction of the quality changes of quick-frozen lotus root slices, and there are no related patent reports in China.

Method used

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  • Method for accurately forecasting quality change of quickly-frozen lotus root slices
  • Method for accurately forecasting quality change of quickly-frozen lotus root slices
  • Method for accurately forecasting quality change of quickly-frozen lotus root slices

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Embodiment Construction

[0018] The technical solution of the present invention is clearly and completely described below, but the present invention is not limited thereby.

[0019] 1 material

[0020] The selected lotus root variety is 3735.

[0021] 2 methods

[0022] 2.1 Preprocessing

[0023] Choose fresh, white, crisp and tender lotus roots, wash, peel, slice, protect the color, blanch, cool and drain.

[0024] 2.2 Determination of quality indicators

[0025] ①Ascorbic acid (V C ): Determination by 2,6-dichlorophenol-indophenol method.

[0026] ② Color: Measured by WSC-S color difference meter.

[0027] ③Hardness: measured by QTS texture analyzer.

[0028] 2.3 Establishment of dynamic model of quality change

[0029] Kinetic series equations (1) and (2) and Arrhenius equation (3) were used to establish the kinetic model of quality change.

[0030] f(t)=f(t 0 )-kt (1)

[0031] Inf(t)=Inf(t 0 )-kt (2)

[0032] ln k = ln ...

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Abstract

The invention discloses a method for accurately forecasting the quality change of quickly-frozen lotus root slices, and belongs to the field of agricultural product processing and storage. According to the method, respective quality change kinetic models are constructed according to the change-with-time rules of the VC, the color and the hardness of the quickly-frozen lotus root slices under different temperature storage conditions (-5 DEG C, -15 DEG C and -25 DEG C); all indexes are fitted by adopting the Arrhenius equation, thus determining quality change forecasting models of the quickly-frozen lotus root slices, i.e.: FORMULA I and FORMULA II respectively, wherein f(t) represents a quality index value of a sample at the time t, f(t0) represents an initial quality index value of the sample, t represents the storage duration (d), and T represents the absolute temperature (K). An experiment shows that the relative errors between actually measured values and forecast values of each index at different temperatures are less than 8 percent, and the accuracy is higher; furthermore, the relevant coefficients are all greater than 0.9, and the relevancy is good. The models can accurately forecast the quality of the quickly-frozen lotus root slices in a storage process, so that a basis is provided for actual production and application.

Description

technical field [0001] The invention relates to the field of agricultural product processing and storage, and is a method for accurately predicting the quality change of quick-frozen lotus root slices. Background technique [0002] Lotus root (Nelumbo nucifera Gaertn.), referred to as lotus root, is rich in protein, V C , raffinose, stachyose, carotene, polyphenol compounds, calcium, phosphorus, iron and other nutrients, with extremely high nutritional value. Traditional Chinese medicine believes that raw lotus root is cold in nature, which can clear away heat and cool blood, stop bleeding and disperse blood stasis, and quench thirst; A nourishing product with value in one. [0003] Quick-frozen lotus root is a kind of primary processing product that is widely welcomed by consumers. The short storage and transportation time and easy deterioration of quality are still the main factors restricting its commercial development. As a nutrient element with high content in lotus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N33/10G01N31/16G01N21/25
CPCG01N33/025G01N21/25G01N31/16G01N33/10
Inventor 肖亚冬宋江峰李大婧刘春泉钱旻魏秋羽
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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