鲜牛奶品质参数的动力学特性研究及货架期预测

Kinetics and Shelf Life Prediction of Fresh Milk Quality Parameters

中文关键词: 鲜牛奶  pH值  酸度  动力学  货架期

英文关键词: fresh milk  pH value  acidity  kinetic  shelf life

中文摘要:

      目的 为了研究鲜牛奶的品质参数变化规律，建立鲜牛奶的货架期模型。方法 对鲜牛奶的脂肪、蛋白质、pH值和酸度在不同贮藏时间和温度内的变化进行分析，通过食品化学反应动力学方程和阿伦尼乌斯方程对鲜牛奶品质参数进行动力学特性研究。结果 鲜牛奶中脂肪、蛋白质、pH值在贮藏期内呈下降趋势，酸度呈上升趋势。4 ℃能减缓鲜牛奶pH值的下降和酸度的上升。结论 酸度能很好地表达鲜牛奶品质的变化过程，并且通过化学反应动力学特性研究得到了鲜牛奶酸度的活化能和基于酸度的鲜牛奶的货架期模型。

英文摘要:

      The work aims to establish the shelf life model of fresh milk to study the change rules of fresh milk quality parameters. The changes of fat, protein, pH and acidity of fresh milk under conditions of different storage time and temperature were analyzed. The kinetic characteristics of fresh milk quality parameters were studied by food chemical reaction kinetics equation and Arrhenius equation. The fat, protein and pH values of fresh milk showed a decreasing trend during storage, while the acidity showed an increasing trend. 4 °C could slow down the decline of pH value and the rise of acidity of fresh milk. Acidity can express the quality change process of fresh milk well, and the activation energy of fresh milk acidity and the shelf life model of fresh milk based on acidity are obtained by studying the kinetic characteristics of chemical reaction.