Dynamic Model of Quality Change of Fresh Rice Noodle in Different Temperatures and the Prediction of Its Shelf Life
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Abstract:
In order to study the correlation between the quality changes of fresh rice noodle and storage time, in this paper, iodine blue value, acidity, pH value and water absorption of fresh rice noodle stored at 4, 10, 20, 25 and 37 ℃ were fitted by statistical software. A dynamic model was established. A shelf-life prediction model was also established with iodine blue value of fresh rice noodle as the end of shelf life. The results showed that the iodine blue value and pH value could be fitted into a zero order kinetic model, and the water absorption could be fitted into a first-order kinetic model. The fitting coefficients R2 of the three models were 0.9901 (iodine blue value), 0.9524 (pH value) and 0.9785 (water absorption) respectively. The average relative error of W was 7.0%, 5.8% and 5.6%, respectively, both less than 10%. The model of shelf-life was established based on the change of iodine blue value of fresh rice noodle during storage. At the end of shelf life, the iodine blue value was 1.2389, and the average relative error was 1.06%, which was less than 10%. The model established in this paper could predict the storage time of fresh rice noodle.
