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Method for predicting shelf life of tomato product

The technology of a tomato product and a prediction method is applied in the field of shelf life prediction of tomato products, which can solve the problems of reducing the nutritional quality and flavor of food, discoloration of processed products, etc., and achieve the effect of accurate storage safety.

Inactive Publication Date: 2012-09-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the storage of different tomato products, browning reactions often occur due to chemical, physiological and biochemical changes, which will discolor the processed products and reduce the nutritional quality and flavor of the food.

Method used

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  • Method for predicting shelf life of tomato product
  • Method for predicting shelf life of tomato product
  • Method for predicting shelf life of tomato product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the shelf-life prediction of cold broken tomato pulp

[0020] (1) Store the cold crushed tomato pulp at 0°C, 25°C and 37°C respectively, and the storage time is 5 months;

[0021] (2) During the storage period, samples were taken every 30 days to determine the HMF content in the cold crushed tomato pulp. Before the measurement, water was added to the sample to make the content of soluble solids 4.0°Brix. The measurement results are shown in Table 1.

[0022] Table 1 Changes of HMF content in cold crushed tomato pulp during storage

[0023]

[0024] (3) Substituting the above storage time and the HMF content value at each storage time into the formula (a), the kinetic constant k can be obtained 0 and k 1 The value of HMF in cold crushed tomato pulp was obtained, and then the relationship between storage time and HMF content in cold crushed tomato pulp was obtained, as shown in Table 2.

[0025] Table 2 Changes of HMF content with storage time in cold ...

Embodiment 2

[0028] Embodiment 2, the shelf-life prediction of thermal crushing tomato pulp

[0029] (1) Store the hot crushed tomato pulp at 0°C, 25°C and 37°C respectively, and the storage time is 5 months;

[0030] (2) During the storage period, samples were taken every 30 days to determine the content of HMF in the hot crushed tomato pulp. Before the measurement, water was added to the sample to make the content of soluble solids 4.0°Brix. The measurement results are shown in Table 3.

[0031] Table 3 Changes of HMF content in thermal crushed tomato pulp during storage

[0032]

[0033] (3) Substituting the above storage time and the HMF content value at each storage time into the formula (a), the kinetic constant k can be obtained 0 and k 1 The value of HMF in different storage temperatures was obtained, and then the relationship between storage time and HMF content in hot crushed tomato pulp was obtained, as shown in Table 4.

[0034] Table 4 Changes of HMF content with storage...

Embodiment 3

[0037] The shelf-life prediction of embodiment 3, tomato powder

[0038] (1) Store the tomato powder at 0°C, 25°C and 37°C respectively, and the storage time is 5 months;

[0039] (2) During the storage period, samples were taken every 30 days to determine the content of HMF in tomato powder. Before the measurement, water was added to the sample to obtain tomato pulp. The content of soluble solids in the tomato pulp was 4.3°Brix, and the measurement results were shown in Table 5. Show.

[0040] Table 5 Changes of HMF content in tomato powder during storage

[0041]

[0042]

[0043] (3) Substituting the above storage time and the HMF content value at each storage time into the formula (a), the kinetic constant k can be obtained 0 and k 1 The value of HMF in tomato powder was obtained, and then the relationship between storage time and HMF content in tomato powder was obtained under different storage temperatures, as shown in Table 6.

[0044] Table 6 Relationship bet...

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Abstract

The invention discloses a method for predicting the shelf life of a tomato product. The method comprises the following steps of: storing the tomato product in a sealing manner; during the storage time, regularly sampling and measuring contents of 5-hydroxymethylfurfural (HMF) in the tomato product for at least three times so as to obtain contents of 5-HMF in the tomato product at different storage times; substituting different storage times and content values of 5-HMF in the tomato product corresponding to various storage times into a formula (a) so as to obtain exponential functions between k0 and k1, and analyzing the obtained exponential functions to obtain values of k0 and k1; substituting the maximum limit provision value of the 5-HMF in the tomato product into the formula (a); and then predicting the shelf life of the tomato product, wherein C=k0 / k1-(k0 / k1-C0)exp(-k1t)(a). The shelf life of the tomato product can be predicted by calculating the time for increasing the initial value of the content of the HMF in the tomato product to the maximum limit provision value; and the method is beneficial to accurately judging the storage safety of the tomato product.

Description

technical field [0001] The invention relates to a method for predicting the shelf life of tomato products. Background technique [0002] Tomatoes are very valuable raw materials for many processed foods. The demand for tomatoes in the global food industry has always been high. According to FAO statistics, the world uses more than 30 million tons of tomatoes for processing every year, and the highest output among tomato products is Tomato pulp and tomato powder. Using tomatoes as raw materials to process tomato pulp and tomato powder, because most of the water is removed during the processing, compared with fresh tomatoes and tomato juice, its storage, transportation, packaging and other costs are greatly reduced, so it has obvious advantages. [0003] During the storage of different tomato products, browning reactions often occur due to chemical, physiological and biochemical changes, discoloring the processed products, and reducing the nutritional quality and flavor of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
Inventor 廖小军刘凤霞胡小松
Owner CHINA AGRI UNIV
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