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Fresh-cut lettuce shelf life prediction model

A prediction model and shelf life technology, applied in biological testing, measuring devices, testing plants/trees, etc.

Pending Publication Date: 2018-12-11
SHANGHAI OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many domestic studies on the quality change of fresh-cut lettuce under different conditions, but there are few reports on the shelf-life prediction model established by using vitamin C and chlorophyll as characteristic indicators in the logistics process of fresh-cut lettuce, and there is a lack of a comparison. An accurate method for predicting shelf life

Method used

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  • Fresh-cut lettuce shelf life prediction model
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  • Fresh-cut lettuce shelf life prediction model

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Experimental program
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Embodiment Construction

[0028] Select lettuce with uniform size, bright color, crisp tenderness, and no rot and pests. Cut the selected lettuce into 3~5cm pieces with an alcohol-sterilized kitchen knife, soak in tap water for 5 minutes, remove and drain , and dry in a cool and ventilated place for 1 hour.

[0029] Fresh-cut lettuces were placed in plastic trays and wrapped with plastic wrap, about 80 g per box, and stored in 273, 278, 288, and 293 K incubators, respectively. Test once every 1 day and 0.5 days, and adjust the frequency according to the quality change at the end. For each indicator, 2 to 3 parallel experiments were carried out to ensure that the experimental data was stable and available, and finally the average value and standard deviation were calculated.

[0030] A dynamic model of vitamin C and chlorophyll changes with storage temperature was established. The zero-order and first-order chemical reaction kinetic models were used to perform regression analysis on vitamin C and chlo...

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Abstract

The invention provides a fresh-cut lettuce shelf life prediction model. According to the fresh-cut lettuce shelf life prediction model, the changes of the content of vitamin C and the content of chlorophyll of the fresh-cut lettuce at different temperatures caused along with the extension of the storage time are studied, modeling is carried out on the vitamin C and the chlorophyll separately by utilizing an Arrhenius equation, and the obtained shelf life prediction model comprises a chlorophyll content shelf life prediction model body: SLchlo=ln(C / C0) / (-1.16*10<14>*e<(-83100 / 8.314T)>) and a vitamin C content shelf life prediction model body: SLvc=ln(V / V0) / (-2.39*10<15>*e<(-90300 / 8.314T)>); and the accuracy of the prediction model bodies is verified separately with a shelf life measured value at 283 K temperature, the predicted values and relative errors of the two shelf life model bodies are compared, modeling is carried out by taking the vitamin C as the characteristic index, and therefore the shelf life of the fresh-cut lettuce within the temperature range of 0-20 DEG C can be monitored in real time.

Description

technical field [0001] The invention relates to a model for predicting the shelf life of fresh-cut vegetables, in particular to a model for predicting the shelf life of fresh-cut lettuce. Background technique [0002] Lettuce, also known as leaf lettuce, is a nutritious green leafy vegetable. Because lettuce is rich in nutrients such as vitamins, carbohydrates and minerals, it is often eaten as a vegetable salad. However, fresh-cut products degrade much faster than unprocessed raw materials, mainly due to damage caused by minimal processing methods (peeling, slicing, dicing, chopping, etc.), such as tissue softening, browning of cut surfaces, Reduced nutritional value, presence of off-flavors and microbial spoilage during storage often shorten the shelf life of fresh-cut fruits and vegetables. In recent years, the demand for fresh-cut products has grown rapidly, but the limitation of shelf life is still the biggest obstacle to the further development of the fresh-cut fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/82G01N33/00G06F17/50G06F17/18
CPCG06F17/18G01N33/0098G01N33/82G06F30/20
Inventor 谢晶郁杰王金锋杨冲
Owner SHANGHAI OCEAN UNIV
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