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《Farm Products Processing》 2015-22
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Predict Shelf Life of Fried Pumpkin Seeds by Chemical Dynamics Method

FENG Yuchao;YU Jinchi;HE Yu;ZHAO Wanshu;LIU Zhiming;Food College,Heilongjiang Bayi Agricultural University;  
Predict shelf life(SL) of fried pumpkin seeds by chemical dynamics method with peroxide value(POV) as characteristic parameter. Fried pumpkin seeds is shelled,and stored under conditions of three temperature(4,25,40 ℃)and three oxygen partial pressure(5.3,10.5,21.0 k Pa),and determined change of POV,revealed the chemical reaction kinetics relationship of POV and storage time(t),reaction rate constant(k) and storage temperature(T),on the basis of this,predict shelf life(SL) combined it and sensory evaluation. The results show that oxidation deterioration of fried pumpkin seeds is first- order chemical reaction,the predictive SL using related kinetic parameters to modeling is approached the SL of sensory evaluation(conformity is 85% to 100%). The research proves that POV method can predicted SL of fried pumpkin seeds.
【Fund】: 黑龙江省大学生创新创业训练计划项目“预测熟制油料种籽货架期的化学热力学与动力学耦合技术研究”(201410223015)
【CateGory Index】: TS255.6
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