壳聚糖涂膜鸡蛋贮藏中品质变化的动力学模型
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摘要
为研究壳聚糖涂膜鸡蛋在贮藏过程中品质变化与贮藏时间的相关性,本文利用统计软件对5、10、15、20、35℃下贮藏的壳聚糖涂膜鸡蛋的气室直径、重量、蛋黄系数和哈夫单位随贮藏时间变化的数据进行拟合,建立动力学模型。结果表明,壳聚糖涂膜鸡蛋的气室直径可以建立零级动力学模型,重量、蛋黄系数和哈夫单位可以建立一级动力学模型。且根据建立的模型,计算得到预测值与实测值拟合曲线的决定系数R~2分别为:0.9797(气室直径)、0.9601(重量)、0.9786(蛋黄系数)和0.991(哈夫单位),并且其平均相对误差w分别为1.95%、0.53%、7.66%和2.84%,均小于10%。说明本文建立的模型可分别预测壳聚糖涂膜鸡蛋的气室直径、重量、蛋黄系数和哈夫单位在5～35℃范围内的变化情况和壳聚糖涂膜鸡蛋的贮藏期,为壳聚糖涂膜鸡蛋的贮藏和销售提供参考。
In order to explore the correlation between the quality change and storage time of chitosan coated eggs during storage,the data of air chamber diameter,mass,yolk coefficient and Hough unit of chitosan coated eggs at 5,10,15,20,35 ℃were fitted by statistical software,and a dynamic model was established in this paper.The results showed that the gas chamber diameter could build a zero order kinetic model,and the mass,the yolk coefficient and Hough unit could establish a first-order kinetic model.The fitting coefficients R~2 of the models were 0.9797(gas chamber diameter),0.9601(mass),0.9786(egg yolk coefficient) and 0.991(Hough unit),respectively.The mean relative error w were 1.95%,0.53%,7.66% and 2.84%,respectively,all of them less than 10%.The model established in this paper could predict the change of air chamber diameter,mass,yolk coefficient and Hough unit in the range of 5 ～ 35 ℃,and the storage time of chitosan coated eggs.These results provided references for the storage and sale of chitosan coated eggs.
In order to explore the correlation between the quality change and storage time of chitosan coated eggs during storage,the data of air chamber diameter,mass,yolk coefficient and Hough unit of chitosan coated eggs at 5,10,15,20,35 ℃were fitted by statistical software,and a dynamic model was established in this paper.The results showed that the gas chamber diameter could build a zero order kinetic model,and the mass,the yolk coefficient and Hough unit could establish a first-order kinetic model.The fitting coefficients R~2 of the models were 0.9797(gas chamber diameter),0.9601(mass),0.9786(egg yolk coefficient) and 0.991(Hough unit),respectively.The mean relative error w were 1.95%,0.53%,7.66% and 2.84%,respectively,all of them less than 10%.The model established in this paper could predict the change of air chamber diameter,mass,yolk coefficient and Hough unit in the range of 5 ～ 35 ℃,and the storage time of chitosan coated eggs.These results provided references for the storage and sale of chitosan coated eggs.
引文
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[3]Jones D R,Curtis P A,Anderson K E,et al.Microbial contamination in inoculated shell eggs:Ⅱ.Effects of layer strain and egg storage[J].Poultry Science,2004,83(1):95-100.
[4]Ragni L,Al-Shami A,Mikhaylenko,et al.Dielectric characterization of hen eggs during storage[J].Journal of Food Engineering,2007,82(4):450-459.
[5]Liu X D,Jang A,Kim D H,et al.Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage[J].Radiation Physics&Chemistry,2009,78(7):589-591.
[6]Muzzarelli R A A.Chitosan-based dietary food[J].Carbohydr Poly,1996,29:309-316.
[7]柴春祥.猪肉品质变化的动力学模型[J].食品与发酵工业,2004(6):10-12.
[8]谢晶,张利平,苏辉,等.上海青蔬菜的品质变化动力学模型及货架期预测[J].农业工程学报,2013,29(15):271-278.
[9]张倩钰,孙杰,郑炯.苹果片热风薄层干燥过程中颜色变化的动力学模型[J].食品工业科技,2015,36(24):137-141.
[10]张玉华,侯成杰,孟一,等.鸡蛋物流过程中品质变化规律研究[J].食品科技,2011,36(8):50-53.
[11]陈常秀.壳聚糖涂膜对鸡蛋品质的影响[J].食品科学,2010,31(24):453-456.
[12]何家林,欧阳玲花,付晓记,等.有机酸预处理对腌制咸蛋的影响[J].江西农业学报,2015,27(11):61-63,76.
[13]于滨,王喜波.鸡蛋贮藏过程中品质变化的动力学模型[J].农业工程学报,2012,28(15):276-280.
[14]Sewald M,Devries J.Shelf life testing[J].Analytical Progress,2003,21(1):156-159.
[15]余晓琴,车晓彦,张丽平.食品货架寿命预测研究[J].食品研究与开发,2007(3):84-87.
[16]An J,Zhang M,Lu Q,et al.Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears[J].Journal of Food Engineering,2006,77(4):951-957.
[17]马妍,谢晶,周然,刘源.暗纹东方鲀在不同冻藏温度下品质变化的动力学研究[J].中国农业大学学报,2012,17(1):138-142.
[18]Ketelaere B D,Vanhoutte H,Baerdemaeker J D.Parameter estimation and multivariable model building for the nondestructive online determination of eggshell strength[J].Journal of Sound&Vibration,2003,266(3):699-709.
[19]Boquet R,Chirife I H A.Equations for fitting water sorption isotherms of foods evalution of various two-parameter models[J].Journal Food Technology,1978,13(3):319-327.