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.
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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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