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Calculation method for remaining shelf life of fruits and vegetables

A calculation method and a technology for shelf life, which are applied in the calculation field of determining the remaining shelf life of fruits and vegetables by hardness index, can solve the problems of economic loss, reduction of the storage period of fruits and vegetables, fluctuation of storage temperature, etc., so as to reduce waste, improve storage and transportation value, and improve economic effect

Inactive Publication Date: 2015-07-01
TIANJIN UNIV OF COMMERCE
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the low-temperature refrigerated transportation of fruits and vegetables, due to the existence of many factors, the storage temperature will fluctuate back and forth, which will directly lead to the reduction of the storage period of fruits and vegetables. When the required storage time is reached, it begins to rot, causing unnecessary economic losses

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  • Calculation method for remaining shelf life of fruits and vegetables
  • Calculation method for remaining shelf life of fruits and vegetables
  • Calculation method for remaining shelf life of fruits and vegetables

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with the accompanying drawings and by taking the calculation of the remaining shelf life of strawberries under the ambient temperature of 19°C as a specific example.

[0019] (1) The initial hardness value Q of strawberries was measured to be 9.6, and the hardness was used as the test index to test the relationship between the hardness of strawberries and the time change at different temperatures of 0°C, 5°C, 10°C, 20°C, 25°C, and 30°C , arrange the data, the result is as follows figure 1 , figure 2 and image 3 shown.

[0020] (2) Establish a kinetic model, using the first-order chemical reaction kinetic equation lnA t =lnA 0 -kt, yes figure 1 , figure 2 and image 3 Linear regression fitting was performed on the relationship between hardness and time at different temperatures in the medium, and six sets of fitting lines were obtained at 0°C, 5°C, 10°C, 20°C, 25°C, and 30°C, as shown below: ...

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Abstract

The invention discloses a calculation method for the remaining shelf life of fruits and vegetables and provides a calculation method for determining the remaining shelf life of fruits and vegetables by the hardness index. The calculation method comprises the following steps: firstly measuring an initial hardness value Q of the fruits and the vegetables, and simultaneously measuring a transformation relation of the hardness of the fruits and the vegetables with time under different temperatures; establishing a dynamic model of the fruits and the vegetables by adopting a first-order chemical reaction dynamic equation InAt=lnA0-kt, carrying out linear regression fitting on a hardness and time relation of the step, and thus obtaining a hardness-change rate constant ki of the fruits and the vegetables under different temperatures; applying an Arrhenius equation shown in the specification and combining the hardness-change rate constant ki of the fruits and the vegetables under different temperatures and a fitting-equation determination coefficient to obtain a relation curve graph shown in the specification of the fruits and the vegetables, obtaining a curve fitting equation from the obtained relation curve graph and determining the inclination and the intercept of the fitting line, wherein the mass equation of the fresh-eating fruits and vegetables is shown as the specification, the equivalent transformation is shown in the specification, and then the shelf life t of the fruits and the vegetables under the ambient temperature can be calculated.

Description

technical field [0001] The invention relates to the technical field of preservation of fresh fruits and vegetables, and more specifically relates to a calculation method for determining the remaining shelf life of fruits and vegetables by using a hardness index. Background technique [0002] Low-temperature transportation is an effective means to maintain the value of fruits and vegetables, and the tracking and monitoring of the entire transportation process of fruits and vegetables is currently an urgent problem to be solved. During the low-temperature refrigerated transportation of fruits and vegetables, due to the existence of many factors, the storage temperature will fluctuate back and forth, which will directly lead to the reduction of the storage period of fruits and vegetables. When the required storage time is reached, it begins to rot, causing unnecessary economic losses. [0003] Using the respiration rate to determine the storage time of fruits and vegetables re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
Inventor 张哲田津津李立民毛力严雷
Owner TIANJIN UNIV OF COMMERCE
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