【作者】 田维娜； 赵秀文； 杨林； 曹建康； 姜微波；

【Author】 Tian Weina Zhao Xiuwen Yang Lin Cao Jiankang~* Jiang Weibo (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

【机构】 中国农业大学食品科学与营养工程学院；

【摘要】 目的:菜豆在货架期内,易出现失水导致的品质下降。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,从而有效的推测最佳销售时期。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。试验模拟了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小时内的失水率变化,以化学反应动力学和阿伦方程（Arrhenius）为基础得到了菜豆失水率和温度之间关系的预测模型（R²>0.98）。利用35℃,70%-80%的模拟条件对模型进行验证,模型预测值和实验真实值拟合度高。结论:菜豆水分损失预测模型为M=(1055.532 e^-2443.6/T)t,该模型可有效的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一定的理论依据。更多还原

【Abstract】 Commercial quality of common bean（Phaseolus vulgaris L.cv.Shuangqing） declines rapidly after harvest and considerable losses may occur during shelf.Water loss is the most seriously of quality deterioration.To predict shelf life of the bean,effects of temperature and humidity on water loss of the bean were evaluated.The simulate condition include 15℃,20℃,25℃and 30℃at 70%-80%relative humidity.By measuring the rate of water during 72 hours,the predict model about water loss and temperature was established as follow:M=(1055.532 e^-2443.6/T)t.Furthermore,chemical reactions dynamics and Arrhenius equation were used as the foundation of the model.The feasibility of the model was used verification experiment which condition is 35℃,70%-80%relative humidity.The results showed as follows:the model predict value and the real value were very degree of fitting.The weight loss of the bean on shelf life can be predicted by the model.The results were basically corresponded to model prediction. What is more,the results obtained will provide reference information to predict the shelf life of common bean.更多还原