Oxidation Kinetics of Hazelnut Shelf-Life Prediction Model

2012 ◽  
Vol 200 ◽  
pp. 466-469
Author(s):  
Wen Li Dong ◽  
Xue Gong ◽  
Jing Dong ◽  
Ling Jin ◽  
Yu Xiang Wei
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Changing Patterns ◽  
Kinetics Of ◽  
Life Prediction Model

The changing patterns of filbert peroxide value through the determination of different storage temperature conditions,research the dynamics characteristics of oxidative rancidity of filbert. By regression analysis base on the storage time and the logarithm of peroxide value,it concluded the grease oxidation reaction first-order kinetic equation of filbert.Using Arrhenius equation and Q10 model for 5 ~ 35 °C temperature within the shelf life of any temperature prediction model.

Shelf life prediction model for strawberry based on respiration and transpiration processes

2020 ◽  
Vol 25 ◽  
pp. 100525 ◽  
Author(s):  
Ali Jalali ◽  
Manfred Linke ◽  
Martin Geyer ◽  
Pramod V. Mahajan
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Life Prediction ◽  
Shelf Life Prediction ◽  
Life Prediction Model

Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd

2021 ◽  
Vol 41 (2) ◽  
Author(s):  
Xingyan Li ◽  
Jiahui Meng ◽  
Qingzhi Zeng ◽  
Xiaolin Xiong ◽  
Xueyan Ren ◽  
...  
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Life Prediction ◽  
Shelf Life Prediction ◽  
Red Bean ◽  
Life Prediction Model

scholarly journals Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures

2019 ◽  
Vol 23 (1) ◽  
pp. 55-62
Author(s):  
Yunfeng Hu ◽  
Liping Zhang ◽  
Jinjin Wei ◽  
Zengyu Wei
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Dynamic Model ◽  
Relative Error ◽  
Life Prediction ◽  
Storage Time ◽  
Egg Yolk ◽  
Average Relative Error ◽  
Shelf Life Prediction ◽  
Life Prediction Model

Abstract In order to study the quality changes and shelf life of chitosan coated eggs during storage, the quality, gas chamber diameter, yolk coefficient and the quality change of Hough unit during storage were measured at temperature of 5, 20 and 35 ℃. The Pearson correlation between the quality indexes and the egg Hough’s unit value was analyzed, and the yolk coefficient was analyzed dynamically and the shelf life prediction model was based on the basis of the Arrhenius equation. The results showed that the quality of eggs, egg yolk coefficient, and Huff units all decreased with the extension of storage time, and the diameter of the air chambers of eggs showed an increasing trend with the extension of storage time. Moreover, the storage environment at high temperature (20 and 35 ℃) had a significant effect on the quality deterioration than the low temperature (5℃) storage environment; The correlation coefficient between egg yolk coefficient and Hough unit is the highest at all temperatures, which can be used as an important indicator for shelf life prediction; According to the changing rule of egg quality, the yolk coefficient can establish a first order kinetic model. According to the model established by the egg yolk coefficient, the coefficient R2 of the fitting curve of the predicted value and the measured value is 0.9825, and the average relative error P is 9.32% and less than 10%. The kinetic relationship between yolk coefficient and temperature is well described. At the same time, based on the dynamic model, the shelf life prediction model of chitosan-coated eggs based on yolk coefficient was determined by the dynamic model. The average relative error was 7.6%, less than 10%, which indicated that the egg shelf life prediction model based on the change of egg yolk coefficient was feasible.

Prediction of Quality and Storage Period of Soybean in Small Packages under Different Temperature

2015 ◽  
Vol 731 ◽  
pp. 389-392
Author(s):  
Wen Li Dong ◽  
Wei Xiao ◽  
De Pu Li ◽  
Zhi Hui Sun
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Acid Value ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Solubility Ratio ◽  
And Control ◽  
And Storage

The variation and dynamics of fat, fatty acid value and dissolution rate of protein of soybean under four storage temperatures conditions were studied. Dynamical model between the value of fatty acid and storage time, storage temperature was build according to the first-order kinetic equation which could predict and control the quality changes of soybeans during storage. The results showed that fat content of soybean and solubility ratio of protein were decreased with the extension of storage but the fatty acid value was increased. The shelf life was predicted according to the change of value of fatty acid during storage. Shelf life prediction model of any temperature between 5~35°C was established used Arrhenius equation and Q10 model and the error rate is less than 10%.

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