CN106290441A - A kind of combine the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism - Google Patents
A kind of combine the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism Download PDFInfo
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Abstract
A kind of combine the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism, belong to fruit-vegetable food manufacture field.The present invention passes through pretreatment, flexible sterilization, index determining, sets up kinetic model, and modelling verification and evaluation determine the fruit and vegerable dish shelf-life.The present invention establishes Electronic Nose response value and combines the kinetic model of water content, and establishes flexible sterilization conditioning fruit-vegetable dish shelf-life model according to kinetic model.The present invention can in the range of 4 DEG C to 28 DEG C the quickly effectively prediction flexibility sterilization conditioning fruit-vegetable product shelf phase, can monitor flexible sterilization conditioning fruit-vegetable dish producing, transport, preserve and quality in sales process, provide reference for producers and consumers.
Description
Technical field
The present invention relates to a kind of low field nuclear-magnetism combine Electronic Nose and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, is specifically related to fruit and vegetable product sterilization, preservation technique and shelf life and determines, belong to fruit-vegetable food manufacture field.
Background technology
The journeys such as conditioning fruit-vegetable, has another name called minimum process fruit and vegerable, refers to select fruit and vegerable, arranges, and cleans, stripping and slicing, subpackage
Sequence, it is provided that to a kind of food of consumer.Conditioning fruit-vegetable is very big at developed country's consumption figure, the most gradually develops in our country
Come.It mainly has two advantages: one is that conditioning fruit-vegetable passes through minimum process, and consumer can be used directly, and is suitable for crowd and concentrates,
The urbanization life that rhythm is fast；Two is health and safety, can reduce the generation of rubbish.But, conditioning fruit-vegetable also has shortcoming, it is simply that
After arranging, quality is easier to deterioration, needs to extend storage period through sterilization processing.Vegetable is aqueous abundant, and matter structure is crisp
Weak, traditional high temperature high pressure sterilizing easily causes the loss of nutrition and the change of local flavor, so needing to develop novel sterilization skill
Art, in order to preserve the nutrition of conditioning fruit-vegetable, sense organ and flavor quality to greatest extent.
Zhang Jinkun etc. (2005) invented a kind of keep cut Typha latifolia L. integrated sensory quality sterilization method (publication number:
CN 1633883 A), by certain density calcium salt soln burn Typha latifolia L., and prepare certain density colour fixative and preservative and
Typha latifolia L. is packed together.This process does not has long high temperature sterilization, and Typha latifolia L. has obtained bigger reservation without soft rotten phenomenon, matter structure,
Averagely reach the shelf-life of 6 months, be a kind of typical non-thermal sterilization method.The present invention uses radio frequency method for disinfection to reduce and kills
Bacterium intensity.
Rich Xinhua (2011) have studied the Ozone Water of variable concentrations and processes the impact on fresh-cut blue apples surface microorganism and fresh
Cutting the impact of Herba Apii graveolentis organoleptic quality, result shows, Ozone Water makes fresh-cut blue apples surface mould and bacterial number be decreased obviously, and extends
Shelf life.The present invention uses radio frequency method for disinfection to reduce sterilization intensity.
Radio frequency (RF) is the abbreviation of Radio Frequency, is that a kind of frequency range is from the electromagnetism between 300～300MHz
Frequency.Its sterilizing mechanisms mainly has heat effect and non-thermal effect, can cause the degeneration of microprotein, metabolism disorder, cause
Dead.In radio frequency, frequency is the lowest, and penetrance is the best, and the present invention mainly uses frequency 27.12 MHz rf processor (MONGA
STRAYFIELD PVT company).
Liu Qian etc. (2014) have studied the radio frequency sterilization to conditioning green vegetable, and result shows, when radio frequency conditions is 20 mm/
During 20min, the temperature of product is at about 62 DEG C, and radio frequency bactericidal effect is optimal.The present invention relates to combine water content and Electronic Nose
Response value.
Kong Ling etc. (2014) have studied independent radio frequency, and radio frequency associating hot blast processes and different polar plate spacing, during different sterilization
Between bactericidal action to fresh-cut carrots, result shows, it is notable that radio frequency associating hot blast processes not only bactericidal effect, additionally aids guarantor
Hold the quality of finished product.The present invention relates to combine water content and Electronic Nose response value.
Under conditions of Food Shelf-life (shelf-life) refers to that food is stored in recommendation, it is possible to keep safety；Guarantee
Preferably sense organ, physics and chemistry and microbiologic properties；A period of time of any nutritive value of Hold sticker statement.GB7718-94 determines
Justice: refer to, on label under conditions of regulation, keep the time limit of food quality (quality).In this time limit, food is wholly adapted to sell,
And meet on label or the quality (quality) of defined in product standard；Exceeding this time limit, food remains within a certain period of time
Edible.The factor affecting shelf life mainly includes microorganism, physics, chemistry, temperature, packaged form and material, product
Sensitivity, Package size, environmental condition and qualified product discrimination standard etc..Want structuring food prods shelf life model, it should
Understand the character of object of study, understand fully the shelf life of prediction food mainly by which factor is affected.A few days ago, both at home and abroad for food
Shelf life model made substantial amounts of research.
Wu Qizi etc. (2015) explore East Sea mackerel freshness on marine mobile cargo ship vary with temperature rule and
Dynamics, by surveying defining K value, total volatile basic nitrogen (T-VBN) and microbiological indicator (TVC), construct reserve temperature,
Kinetic model between storage time and K value, T-VBN and TVC, the kinetic model that result display is set up can be at 0-15
In the range of DEG C, the shelf life to mackerel carries out Accurate Prediction.The present invention is first to combine water content and Electronic Nose response value as dynamic
Mechanical characteristic index.
Xie Jing etc. (2015) have invented a kind of model (publication number: CN 104792950 A) predicting tuna shelf life,
By measuring the red scale value a* of tuna, MetMb Ferrimyoglobins. percentage composition, index of fish freshness K value, total volatile basic nitrogen (TVB-
N), microorganism and organoleptic quality change over rule, it is determined that tuna quality comparison kinetic model, and according to tuna
Index of quality K value and total volatile basic nitrogen (TVB-N) establish tuna shelf life forecasting model, can predict gold fast and effectively
The safety of edible tuna is sentenced by marlin remaining shelf life in 269K-285K temperature range, beneficially consumer
Not.The present invention is first to combine water content and Electronic Nose response value as dynamics index to determine the holding of conditioning fruit-vegetable
Phase.
The abnormal smells from the patient of fruit and vegerable be characterize its edible quality important indicator, different types of fruit and vegerable contain taste compound difference because of
And abnormal smells from the patient is different, meanwhile, the abnormal smells from the patient of fruit and vegerable has close relationship with its storage time and degree of spoilage, and therefore the abnormal smells from the patient of fruit and vegerable can
Using the Assessing parameters as fruit-vegetable quality index.Traditional artificial sense assessment method is big by subjective impact, poor repeatability.Electronics
Nose, as a kind of new instrument, has that detection speed is fast, highly sensitive, high repeatability and other advantages, the most progressively fresh at fruit and vegerable
Degree detection and shelf life are widely used on differentiating.
Hui Guohua etc. (2012) have studied the new characterizing method of fruit decay process, is tested by portable electric nose system
Have studied Fructus Mali pumilae, pears, Fructus Persicae, Fructus Pruni salicinae, the decay process of 5 kinds of fruit of Fructus Vitis viniferae, use non-linear stochastic resonance technique to extract fruit
Moulding ability characteristic information, result shows that electric nasus system can quickly characterize the decay process of fruit, and this is fruit corruption machine
Reason research provides a kind of new characterization technique means.Electronic Nose response value is applied in kinetic model by the present invention.
Tukons etc. (2010) have invented method (publication number: the CN of a kind of detecting egg freshness by using gas sensor
101655471 A), by Electronic Nose sensor characteristic values Sn is substituted into egg shelf life forecasting model or egg freshness etc.
Level forecast model judges the storage time of egg, decreases labour cost and detection leeway.The present invention is by electronics
Nose response value is applied in the kinetic model that conditioning fruit-vegetable keeps phase prediction.
Most of food are highly non-uniform heterogeneous systems, processing and storage in, due to by external force process, micro-
The impact of the factors such as biological growth, self biochemical reaction, can cause in food Free water and combine aqueous phase and convert mutually, these turns
Change and will show on magnetic resonance signal.By the change of T2 in processing and storage of detection food system, so that it may
To assess Free water and to combine the ratio of water and mutually convert trend, putrid and deteriorated to food makes early prediction.
Wang Na etc. (2007) use low-field nuclear magnetic resonance technical research different disposal method Citrus sinensis Osbeck moisture in storage
Change and the transfer behavior of moisture, in combination with physico-chemical analysis, inquire into magnetic resonance parameters and Citrus sinensis Osbeck in Citrus sinensis Osbeck storage
The dependency of quality comparison.Experimental result finds, really the Citrus sinensis Osbeck of Lasaxing Oilfield has the highest T2 relaxation time in four kinds of methods,
The change that 2,4-dichlorphenoxyacetic acids process is more slow.Combine analysis of physical and chemical property from T2 data can obtain, the sample that blank clear water processes
Product shelf life is the shortest, and the Citrus sinensis Osbeck that other method processes has longer shelf life；Macromolecular substances is degraded to small-molecule substance, peel
Losing moisture holding capacity, the generation of free moisture is the major influence factors of Citrus sinensis Osbeck corruption more than the consumption of free moisture.The present invention
Apply low field nuclear-magnetism to measure the combination water content of conditioning fruit-vegetable, and apply it in the forecast model that conditioning fruit-vegetable keeps the phase.
Summary of the invention
The purpose of the present invention one is the flexible sterilization method of exploitation conditioning fruit-vegetable, reduces sterilization intensity, at satisfied sterilization mesh
Under the conditions of target, reduce sterilization intensity, in order to preferably reduce heat labile conditioning fruit-vegetable based article in the course of processing as far as possible
Sense organ and nutritive loss；Two is the new method of exploitation flexibility sterilization conditioning fruit-vegetable forecasting shelf life, and the lowest field nuclear-magnetism combines electricity
Sub-nose differentiates the change of conditioning fruit-vegetable quality.
Technical scheme, one combines Electronic Nose with low field nuclear-magnetism and determines that flexible sterilization conditioning fruit-vegetable dish is guaranteed the quality
The method of phase, mainly takes the synergism of three critical aspects, reaches to determine the mesh of flexible sterilization conditioning fruit-vegetable shelf life
: one is with storage time Changing Pattern according to conditioning fruit-vegetable, sets up Electronic Nose response value, combines water content with storage time change
The kinetic model changed；Two is to obtain food quality rate of change constant k according to kinetic model；Three is according to rate constants k
Pre-exponential factor k can be calculated0And activation energyaValue；Four is to set up shelf life model according to given value.
The process step of the invention is as follows:
(1) pretreatment: choose harmless, without insect pest fresh fruit of vegetables, remove a mao dish part, through 200ppm liquor natrii hypochloritis soak
Bubble 3-5min, deionized water cleans, stripping and slicing, and sterile water wash drains；The rhizome vegetable drained is placed in 95-100 DEG C, matter
Measure in the calcium saline solution that concentration is 1 ‰ and carry out blanching；
(2) flexible sterilization: the conditioning fruit-vegetable after blanching is immediately placed in fresh-keeping liquid immersion 8min, pulls pack out；Small package bag
Evacuation is packed；It is placed in 27.12 MHz rf processors (MONGA STRAYFIELD PVT company), polar plate spacing 120mm,
Hot blast sterilization 20min is opened, it is thus achieved that finished product under 6kW power；
(3) index determining: finished product is randomly divided into 5 groups, preserves, by certain time 10d under different temperatures (4 DEG C to 28 DEG C)
-30d interval (4 DEG C of interval 30d, 10 DEG C of interval 25d, 16 DEG C of interval 20d, 22 DEG C of interval 15d, 28 DEG C of interval 10d, every sub-sampling
Randomly draw 3 bags of samples, average) taking sample determination microbiological indicator, Electronic Nose response value, combine water content and sense organ is commented
Fixed, measure 6 times altogether；
(4) set up kinetic model: change over rule according to conditioning fruit-vegetable, set up Electronic Nose response value, combine water content
Kinetic model with storage time change；
(5) modelling verification and evaluation: experiment value and model predication value are compared, comprehensive microbiological indicator and subjective appreciation are true
Determine Electronic Nose response value and combine water content change end point values.
Described fresh fruit of vegetables is Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Fructus Ananadis comosi or Rhizoma Solani tuber osi.
In described fractional pack tubers conditioning fruit-vegetable every bag, raw material weight is about 250 grams, and described radio frequency sterilizes as being placed in
In 27.12 MHz rf processors (MONGA STRAYFIELD PVT company), polar plate spacing 120mm, opens heat under 6kW power
Wind sterilization 20min；Described calcium salt is preferably calcium acetate, calcium chloride, and calcium salt mass concentration is 1 ‰.
Step (2) described fresh-keeping liquid is 0.2mol/L citric acid-sodium citrate buffer, wherein also contains based on mass concentration
Having calcium salt 0.2%, sodium chloride 1.5%, pH is 3.8-4.0.
The Electronic Nose response of the described first _ order kinetics equation flexible sterilization conditioning fruit-vegetable to preserving at different temperatures
Value G is fitted, it is thus achieved that k value, and the k value under recycling different temperatures obtains the pre-exponential factor k of Arrhenius equation0And activation
Can Ea value.Set up shelf life forecasting model based on Electronic Nose response value G, it was predicted that shelf life.
Described consider microbiological indicator and subjective appreciation index, when determining flexible sterilization conditioning fruit-vegetable shelf life terminal
Electronic Nose response value G increases to original 200%, is reduced to original 70% in conjunction with water changing value B.
Described shelf life model is based on Electronic Nose response value and to combine water changing value, and Electronic Nose response value takes sensor S4
(to organic acid, alcohols, ketone sensitivity, being mainly used in the processing and storage change of vegetable and fruit, putrid and deteriorated etc.) stable letter
The meansigma methods of number 3 continuous time points.
For three key indexs of quality deterioration in conditioning fruit-vegetable storage period: local flavor significantly changes and (divides with electronics nasal region, eventually
Point time Electronic Nose response value G increase to original 200%), combine water content significantly change (with low field nuclear-magnetism distinguish, during terminal knot
Heshui changing value B is reduced to original 70%), microbiological indicator (distinguishes with total plate count and pathogenic bacterium, according to the world during terminal
GB29921-2013 and GB 2714-2015, coliform≤1000CFU/g, staphylococcus aureus≤1000CFU/g, sramana
Salmonella must not detect)；As long as three key indexs have a postcritical, can declare to exceed the shelf-life.
Beneficial effects of the present invention: the present invention is according to Electronic Nose response value and the situation of change of physical and chemical index and to storage
During observation, the flexible sterilization conditioning fruit-vegetable dish shelf-life can be predicted；The present invention is according to nuclear magnetic resonance parameter and physics and chemistry
The situation of change of index and to the observation in storage, can predict the flexible sterilization conditioning fruit-vegetable dish shelf-life；Pass through
Three key indexs of quality deterioration are that local flavor significantly changes, combines water content and significantly change and microbiological indicator i.e. can determine whether
Beyond the shelf-life.
Detailed description of the invention
Embodiment 1 one kinds low field nuclear-magnetism combines the method that Electronic Nose determines flexible sterilization conditioning Radix Dauci Sativae shelf life
Choose harmless, without insect pest fresh carrot, stripping and slicing, the immersion of blanch enzyme denaturing, fresh-keeping liquid, vacuum packaging, radio frequency-hot blast connection
After closing sterilization, sample is respectively placed under different temperatures (4 DEG C to 28 DEG C) storage, takes by intervals (30d to 10d)
Sample, measures its microbiological indicator, Electronic Nose response value respectively, combines water content and sensory evaluation, measures 6 times altogether, according to conditioning
Fruit and vegerable change over rule, set up Electronic Nose response value, combine the kinetic model that water content changes with storage time, calculate
Food quality rate of change constant k, goes out pre-exponential factor k based on Electronic Nose response G further according to Arrhenius Equation for Calculating0With
Activation energy, sets up shelf life forecasting model based on Electronic Nose response value G, it was predicted that shelf life is 147 days.
Modelling verification and evaluation, by microbiological indicator and subjective appreciation, (microbiological indicator is according to international GB29921-
2013 and GB 2714-2015, coliform≤1000CFU/g, staphylococcus aureus≤1000CFU/g, Salmonella must not
Detection；Subjective appreciation sensory evaluation scores uses 9 points of systems, is evaluated respectively in terms of the color and luster of sample, abnormal smells from the patient and matter structure three.When
In 10 group members, the evaluation of half or the above persons is less than 3 timesharing, is the amortization period of shelf life.), draw flexible sterilization
The final shelf life of conditioning Radix Dauci Sativae shelf life is 165 days, compares with predicting the outcome, and relative error is 12.24%.
Embodiment 2 one kinds low field nuclear-magnetism combines the method that Electronic Nose determines flexible sterilization conditioning lettuce shelf life
Choose harmless, without the fresh Caulis et Folium Lactucae sativae of insect pest, stripping and slicing, the immersion of blanch enzyme denaturing, fresh-keeping liquid, vacuum packaging, radio frequency-hot air combined
After sterilization, sample is respectively placed under different temperatures (4 DEG C to 28 DEG C) storage, by intervals (30d to 10d) sampling point
Do not measure its microbiological indicator, Electronic Nose response value, combine water content and sensory evaluation, altogether measure 6 times, according to conditioning fruit-vegetable with
Time Change, sets up Electronic Nose response value, combines the kinetic model that water content changes with storage time, calculate food product
Qualitative change rate constants k, goes out pre-exponential factor k0 based on Electronic Nose response G and activation energy further according to Arrhenius Equation for Calculating
Ea, sets up shelf life forecasting model based on Electronic Nose response value G, it was predicted that shelf life is 168 days.
Modelling verification and evaluation, by microbiological indicator and subjective appreciation, (microbiological indicator is according to international GB29921-
2013 and GB 2714-2015, coliform≤1000CFU/g, staphylococcus aureus≤1000CFU/g, Salmonella must not
Detection；Subjective appreciation sensory evaluation scores uses 9 points of systems, is evaluated respectively in terms of the color and luster of sample, abnormal smells from the patient and matter structure three.When
In 10 group members, the evaluation of half or the above persons is less than 3 timesharing, is the amortization period of shelf life.), draw flexible sterilization
The final shelf life of conditioning lettuce shelf life is 182 days, compares with predicting the outcome, and relative error is 8.33%.
Embodiment 3 one kinds low field nuclear-magnetism combines the method that Electronic Nose determines flexible sterilization conditioning Fructus Ananadis comosi shelf life
Choose fresh, harmless, without insect pest fresh pineapple, stripping and slicing, the immersion of blanch enzyme denaturing, fresh-keeping liquid, vacuum packaging, radio frequency-heat
After wind combined sterilizing, sample is respectively placed under different temperatures (4 DEG C to 28 DEG C) storage, by intervals (30d to 10d)
Sampling, measures its microbiological indicator, Electronic Nose response value respectively, combines water content and sensory evaluation, measures 6 times altogether, according to tune
Reason fruit and vegerable change over rule, set up Electronic Nose response value, combine the kinetic model that water content changes with storage time, calculate
Go out food quality rate of change constant k, go out pre-exponential factor k0 based on Electronic Nose response G further according to Arrhenius Equation for Calculating
And activation energy, set up shelf life forecasting model based on Electronic Nose response value G, it was predicted that shelf life is 125 days.
Modelling verification and evaluation, by microbiological indicator and subjective appreciation, (microbiological indicator is according to international GB29921-
2013 and GB 2714-2015, coliform≤1000CFU/g, staphylococcus aureus≤1000CFU/g, Salmonella must not
Detection；Subjective appreciation sensory evaluation scores uses 9 points of systems, is evaluated respectively in terms of the color and luster of sample, abnormal smells from the patient and matter structure three.When
In 10 group members, the evaluation of half or the above persons is less than 3 timesharing, is the amortization period of shelf life.), draw flexible sterilization
The final shelf life of conditioning Fructus Ananadis comosi shelf life is 116 days, compares with predicting the outcome, and relative error is 7.20%.
Claims (7)
1. one kind combines the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism, it is characterised in that
Specifically comprise the following steps that
(1) pretreatment: choose harmless, without insect pest fresh fruit of vegetables, remove a mao dish part, through 200ppm liquor natrii hypochloritis soak
Bubble 3-5min, deionized water cleans, stripping and slicing, and sterile water wash drains；The rhizome vegetable drained is placed in 95-100 DEG C, matter
Measure in the calcium saline solution that concentration is 1 ‰ and carry out blanching；
(2) flexible sterilization: the conditioning fruit-vegetable after blanching is immediately placed in fresh-keeping liquid immersion 8min, pulls pack out；Small package bag
Evacuation is packed；It is placed in 27.12 MHz rf processors, polar plate spacing 120mm, under 6kW power, opens hot blast sterilization
20min, it is thus achieved that finished product；
(3) index determining: finished product is randomly divided into 5 groups, preserves at 4-28 DEG C, is spaced by 10d-30d and takes sample: 4 DEG C of intervals
30d, 10 DEG C of interval 25d, 16 DEG C of interval 20d, 22 DEG C of interval 15d, 28 DEG C are spaced 10d, and every sub-sampling randomly draws 3 bags of samples,
Average；Measure microbiological indicator, Electronic Nose response value, combine water content and sensory evaluation, measure 6 times altogether；
(4) set up kinetic model: change over rule according to conditioning fruit-vegetable, set up Electronic Nose response value, combine water content
Kinetic model with storage time change；
(5) modelling verification and evaluation: experiment value and model predication value are compared, comprehensive microbiological indicator and subjective appreciation are true
Determine Electronic Nose response value and combine water content change end point values.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: described in step (1), fresh fruit of vegetables is Radix Dauci Sativae, Caulis et Folium Lactucae sativae, white turnip, Fructus Ananadis comosi or Rhizoma Solani tuber osi.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: step (1) described calcium salt is calcium acetate or calcium chloride.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: step (2) described fresh-keeping liquid is 0.2mol/L citric acid-sodium citrate buffer, wherein by mass concentration
Meter is possibly together with calcium salt 0.2%, sodium chloride 1.5%, and pH is 3.8-4.0.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: by first _ order kinetics equation to storage flexible sterilization conditioning fruit-vegetable at different temperatures in step (4)
Electronic Nose response value G is fitted, it is thus achieved that k value, and the k value under recycling different temperatures obtains the finger cause of Arrhenius equation
Sub-k0With activation energy value, set up shelf life forecasting model based on Electronic Nose response value G, it was predicted that shelf life.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: step (5) considers microbiological indicator and subjective appreciation index, determines flexible sterilization conditioning fruit-vegetable goods
During final of frame, Electronic Nose response value G increases to original 200%, is reduced to original 70% in conjunction with water changing value B.
Combine Electronic Nose with low field nuclear-magnetism the most according to claim 1 and determine the side of flexible sterilization conditioning fruit-vegetable dish shelf-life
Method, it is characterised in that: step (5) modelling verification and evaluation: for three key indexs of quality deterioration in conditioning fruit-vegetable storage period
Significantly change for local flavor, combine water content and significantly change and microbiological indicator；Evaluation criterion is as follows:
Local flavor significantly changes and divides with electronics nasal region, and during terminal, Electronic Nose response value G increases to original 200%；Show in conjunction with water content
Write change low field nuclear-magnetism to distinguish, combine water changing value B during terminal and be reduced to original 70%；Microbiological indicator total plate count
Distinguishing with pathogenic bacterium, coliform≤1000CFU/g during terminal, staphylococcus aureus≤1000CFU/g, Salmonella must not
Detection；
Three key indexs have a postcritical, i.e. declaration to exceed the shelf-life.
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| CN201610821923.2A CN106290441A (en) | 2016-09-14 | 2016-09-14 | A kind of combine the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism |
| NZ734167A NZ734167B (en) | 2016-09-14 | 2017-07-28 | Method for determining shelf life of flexibly-sterilized conditioned fruit and vegetable dish by combining low-field nuclear magnetic resonance with electronic nose |
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| CN201610821923.2A CN106290441A (en) | 2016-09-14 | 2016-09-14 | A kind of combine the method that Electronic Nose determines the flexible sterilization conditioning fruit-vegetable dish shelf-life with low field nuclear-magnetism |
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Cited By (5)
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| CN106798236A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | One combined refreshing method for planting vegetables heart of filling non-freezing steamed stuffed bun |
| CN108169272A (en) * | 2017-12-18 | 2018-06-15 | 河南工业大学 | A kind of method using nuclear magnetic resonance technique detection grain insect pest situation |
| WO2019043703A1 (en) * | 2017-08-31 | 2019-03-07 | Sustainio Ltd. | System and method for monitoring conditions of organic products |
| WO2019169803A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Radio frequency pretreatment-low temperature controlled atmosphere storage method for fruit vegetables |
| CN112946210A (en) * | 2021-01-28 | 2021-06-11 | 中国农业科学院农产品加工研究所 | Method for quickly predicting quality of fresh cooked noodles |
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| CN112946210A (en) * | 2021-01-28 | 2021-06-11 | 中国农业科学院农产品加工研究所 | Method for quickly predicting quality of fresh cooked noodles |
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