两种包装材料结合真空贮藏对油炸脆枣货架期的预测

杜雨桐; 陈恺; 承春平; 许铭强; 王雪妃; 王田; 李焕荣

doi:10.13386/j.issn1002-0306.2022040219

两种包装材料结合真空贮藏对油炸脆枣货架期的预测

doi: 10.13386/j.issn1002-0306.2022040219

1.
新疆农业大学食品科学与药学学院，新疆果品精深加工与贮运保鲜工程技术研究中心，新疆乌鲁木齐 830052
2.
新疆农业科学院农产品贮藏加工研究所，新疆乌鲁木齐 830091

基金项目: 新疆红枣产业技术体系专项资金项目（XJCYTX-01-05）；特色经济林产业链一体化示范（2021YFD1000404）。

详细信息

作者简介:
杜雨桐（1998−），女，硕士研究生，研究方向：农产品加工与综合利用，E-mail：DuYutong0122@163.com

通讯作者:
陈恺（1985−），男，硕士，高级实验师，研究方向：农产品加工与综合利用，E-mail：chenk117@sohu.com

中图分类号: TS255.42
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- 被引次数: 0
出版历程
- 收稿日期: 2022-04-20
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Prediction of the Shelf Life of Fried Crispy Dates by Combining Two Packaging Materials with Vacuum Storage

1.
College of Food Science and Pharmacy, Xinjiang Agricultural University, Xinjiang Fruit Deep Processing and Storage and Preservation Engineering Technology Research Center, Urumqi 830052, China
2.
Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China

摘要

摘要: 为探究低温油炸脆枣贮藏过程中品质劣变规律，采用PET真空包装、PET真空+脱氧剂包装、铝箔真空包装、铝箔真空+脱氧剂四种包装方式，分析不同贮藏温度（25、35、45 ℃）下酸价和过氧化值的变化，结合Arrhenius公式建立低温油炸脆枣货架期的预测模型。结果表明：不同贮藏温度下四种包装方式的油炸脆枣的酸价、过氧化值呈上升趋势，25 ℃变化速率低。从包装效果来看，铝箔真空+脱氧剂包装方式油炸脆枣的氧化速率最低（酸价动力学模型K值=0.0131，过氧化值动力学模型K值=0.0147），预测货架期模型R²>0.90，拟合度良好，货架期预测值模型误差小于10%。通过比较不同包装方式真空低温油炸脆枣的品质变化，铝箔真空+脱氧剂包装效果最佳，该包装方式下常温贮藏60 d，酸价上升了0.322 mg/g，过氧化值上升了0.026 g/100 g，预测货架期达180 d。
- 油炸脆枣 /
- 贮藏温度 /
- 包装方式 /
- 酸价 /
- 过氧化值 /
- 动力学模型 /
- 货架期
Abstract: In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage, four packaging methods, including PET vacuum packaging, PET vacuum+deoxidiser packaging, aluminium foil vacuum packaging and aluminium foil vacuum+deoxidiser packaging, were used to analyse the changes of acid value and peroxide value at different storage temperatures (25, 35 and 45 ℃) and to establish a prediction model for the shelf life of low-temperature fried crisp dates by combining the Arrhenius formula. The results showed that the acid value and peroxide value of fried crispy dates in the four packaging methods showed an increasing trend at different storage temperatures, with a low rate of change at 25 ℃. In terms of packaging effect, the lowest oxidation rate was observed in the aluminium foil vacuum+deoxidiser packaging method (K value = 0.0131 for acid value kinetic model and K value=0.0147 for peroxide value kinetic model), and the R² of the predicted shelf-life model was >0.90, with a good fit and the model error of the predicted shelf-life value was less than 10%. By comparing the quality changes of vacuum and low-temperature fried crispy dates in different packaging methods, the best result was obtained with the aluminium foil vacuum+deoxidiser packaging, which increased the acid value by 0.322 mg/g and peroxide value by 0.026 g/100 g for 60 days at room temperature, and the predicted shelf life reached 180 days.
- fried crispy dates /
- storage temperature /
- packaging method /
- acid value /
- peroxide value /
- kinetic model /
- shelf life

HTML全文

图 1 PET真空和PET真空+脱氧剂包装的油炸脆枣在不同贮藏温度下酸价的变化

Figure 1. Changes in acid value of fried crispy dates packed in PET vacuum and PET vacuum+deoxidiser at different storage temperatures

注：（a）为PET真空包装，（b）为PET真空+脱氧剂包装；图3同。

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图 2 铝箔真空和铝箔真空+脱氧剂包装的油炸脆枣在不同贮藏温度下酸价的变化

Figure 2. Changes in acid value of fried crispy dates packed in aluminium foil vacuum and aluminium foil vacuum+deoxidiser at different storage temperatures

注：（c）为铝箔真空包装，（d）为铝箔真空+脱氧剂包装；图4同。

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图 3 PET真空和PET真空+脱氧剂包装的油炸脆枣在不同贮藏温度下过氧化值的变化

Figure 3. Changes in peroxide values of fried crispy dates packed in PET vacuum and PET vacuum+deoxidiser at different storage temperatures

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图 4 铝箔真空和铝箔真空+脱氧剂包装的油炸脆枣在不同贮藏温度下过氧化值的变化

Figure 4. Changes in peroxide values of fried crispy dates packed in aluminium foil vacuum and aluminium foil vacuum+deoxidiser at different storage temperatures

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图 5 不同包装方式酸价的Arrhenius回归方程曲线

Figure 5. Arrhenius regression equation curves for acid value for different packaging methods

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图 6 不同包装方式过氧化值的Arrhenius回归方程曲线

Figure 6. Arrhenius regression equation curves for peroxide values for different packaging methods

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表 1 四种包装方式常温25 ℃贮藏60 d水分含量和水分活度的变化

Table 1. Changes in moisture content and water activity of the four packaging methods stored at room temperature 25 ℃ for 60 days

包装方式	贮藏时间（d）	水分含量（%）	水分活度
PET真空	0	7.95±0.07	0.166±0.003
PET真空	60	7.97±0.02	0.173±0.005
PET真空+脱氧剂	0	7.95±0.07	0.166±0.003
PET真空+脱氧剂	60	7.97±0.01	0.171±0.005
铝箔真空	0	7.95±0.07	0.166±0.003
铝箔真空	60	7.96±0.01	0.170±0.004
铝箔真空+脱氧剂	0	7.95±0.07	0.166±0.003
铝箔真空+脱氧剂	60	7.96±0.01	0.169±0.004

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表 2 不同包装方式、贮藏温度条件下油炸产品酸价随贮藏时间变化的回归方程

Table 2. Regression equation for the change in acid value of fried products with storage time under different packaging methods and storage temperatures

包装方式	温度（℃）	回归方程	K值	R²	货架期（d）
PET真空	25	Ln（AV）=0.0158t−1.3487	0.0158	0.9904	154
	35	Ln（AV）=0.0223t−1.3044	0.0223	0.9891	107
	45	Ln（AV）=0.0383t−1.3771	0.0383	0.9843	64
PET真空+ 脱氧剂	25	Ln（AV）=0.0137t−1.3844	0.0137	0.9603	181
	35	Ln（AV）=0.0176t−1.3445	0.0176	0.9922	138
	45	Ln（AV）=0.0350t−1.4050	0.0350	0.9871	71
铝箔真空	25	Ln（AV）=0.0156t−1.3389	0.0156	0.9823	156
	35	Ln（AV）=0.0193t−1.3305	0.0193	0.9920	125
	45	Ln（AV）=0.0328t−1.4134	0.0328	0.9848	76
铝箔真空+ 脱氧剂	25	Ln（AV）=0.0131t−1.3903	0.0131	0.9522	189
	35	Ln（AV）=0.0152t−1.3398	0.0152	0.9928	160
	45	Ln（AV）=0.0325t−1.4318	0.0325	0.9809	77
注：t为货架期，d；表3同。

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表 3 不同包装方式、贮藏温度条件下油炸产品过氧化值随贮藏时间变化的回归方程

Table 3. Regression equation of peroxide value of fried products with storage time under different packaging methods and storage temperature conditions

包装方式	温度（℃）	回归方程	K值	R²	货架期（d）
PET真空	25	Ln（POV）=0.0176t−4.0224	0.0176	0.9903	149
	35	Ln（POV）=0.0221t−3.8068	0.0221	0.9598	109
	45	Ln（POV）=0.0344t−3.7146	0.0344	0.9298	67
PET真空+ 脱氧剂	25	Ln（POV）=0.0156t-4.0284	0.0156	0.9840	169
	35	Ln（POV）=0.0205t−3.8659	0.0205	0.9789	120
	45	Ln（POV）=0.0333t−3.7887	0.0333	0.9457	72
铝箔真空	25	Ln（POV）=0.0162t−3.9928	0.0162	0.9756	160
	35	Ln（POV）=0.0194t−3.8373	0.0194	0.9618	126
	45	Ln（POV）=0.0337t−3.8336	0.0337	0.9825	72
铝箔真空+ 脱氧剂	25	Ln（POV）=0.0147t−4.0434	0.0147	0.9718	180
	35	Ln（POV）=0.0202t−3.9207	0.0202	0.9965	125
	45	Ln（POV）=0.0324t−3.8719	0.0324	0.9721	76

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表 4 四种包装方式的油炸脆枣货架期预测模型

Table 4. Shelf-life prediction model for fried crispy dates in four types of packaging

包装方式	指标	线性回归方程	回归系数R²	货架期模型
PET真空	酸价	y=−4187.9x+9.8624	0.9792	${\rm{SL}} = \frac{{{\rm{Ln}}({\rm{AV}}) - {\rm{Ln}}({\rm{A}}{{\rm{V}}_0})}}{{{{\rm{e}}^{9.8624 - \frac{{4187.9}}{{\rm{T}}}}}}} $
PET真空+ 脱氧剂		y=−4424.6x+10.474	0.9236	${\rm{SL}} = \frac{{{\rm{Ln}}({\rm{AV}}) - {\rm{Ln}}({\rm{A}}{{\rm{V}}_0})}}{{{{\rm{e}}^{10.474 - \frac{{4424.6}}{{\rm{T}}}}}}} $
铝箔真空		y=−3507.1x+7.5475	0.9343	$\rm{\rm{SL}} = \frac{{Ln(AV) - Ln(A{V_0})}}{{{{\rm{e}}^{7.5475 - \frac{{3507.1}}{T}}}}} $
铝箔真空+ 脱氧剂		y=−4276.6x+9.9053	0.8570	${\rm{SL}} = \frac{{{\rm{Ln}}({\rm{AV}}) - {\rm{Ln}}({\rm{A}}{{\rm{V}}_0})}}{{{{\rm{e}}^{9.9053 - \frac{{4276.6}}{{\rm{T}}}}}}} $
PET真空	过氧化值	y=−3166.3x+6.5419	0.9599	$ {\rm{SL}} = \frac{{{\rm{Ln}}({\rm{POV}}) - {\rm{Ln}}({\rm{PO}}{{\rm{V}}_0})}}{{{{\rm{e}}^{6.5419 - \frac{{3166.3}}{{\rm{T}}}}}}} $
PET真空+ 脱氧剂		y=−3584.3x+7.8231	0.9684	$ {\rm{SL}} = \frac{{{\rm{Ln}}({\rm{POV}}) - {\rm{Ln}}({\rm{PO}}{{\rm{V}}_0})}}{{{{\rm{e}}^{7.8231 - \frac{{3584.3}}{{\rm{T}}}}}}} $
铝箔真空		y=−3453.8x+7.3974	0.9104	$ {\rm{SL}} = \frac{{{\rm{Ln}}({\rm{POV}}) - {\rm{Ln}}({\rm{PO}}{{\rm{V}}_0})}}{{{{\rm{e}}^{7.3974 - \frac{{3453.8}}{{\rm{T}}}}}}} $
铝箔真空+ 脱氧剂		y=−3739.1x+8.2919	0.9829	$ {\rm{SL}} = \frac{{{\rm{Ln}}({\rm{POV}}) - {\rm{Ln}}({\rm{PO}}{{\rm{V}}_0})}}{{{{\rm{e}}^{8.2929 - \frac{{3739}}{{\rm{T}}}}}}} $
注：T为绝对温度，K。

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表 5 四种包装在25 ℃贮藏条件各指标预测值与真实值的对比

Table 5. Comparison of predicted and true values of each indicator for the four packages at 25 ℃ storage conditions

包装材料	贮藏时间（d）	酸价（mg/g）			过氧化值（g/100 g）
包装材料	贮藏时间（d）	预测值	实测值	相对误差（%）	预测值	实测值	相对误差（%）
PET真空	15	0.329	0.322	2.17	0.023	0.022	4.55
	30	0.417	0.414	0.72	0.030	0.031	3.23
	45	0.529	0.514	2.92	0.040	0.041	2.44
PET真空+ 脱氧剂	15	0.308	0.300	2.67	0.022	0.021	4.76
	30	0.378	0.366	3.28	0.028	0.027	3.70
	45	0.464	0.453	2.43	0.036	0.037	2.70
铝箔真空	15	0.331	0.316	4.75	0.024	0.023	4.35
	30	0.419	0.415	0.96	0.030	0.029	3.45
	45	0.529	0.511	3.52	0.038	0.037	2.70
铝箔真空+ 脱氧剂	15	0.303	0.303	1.34	0.022	0.021	4.76
	30	0.369	0.369	3.65	0.027	0.026	3.85
	45	0.449	0.449	2.75	0.034	0.033	3.03

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