Establishment of Shelf-life Prediction Model of Fresh-cut Broccoli with Hypobaric Treatment
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Abstract:
The Vc content of fresh-cut broccoli was determined during storage while the fresh-cut broccolis with hypobaric treatment for 36 h were placed at 273 K, 278 K, 283 K, 288 K and 293 K, respectively. The trend of Vc was fitted using zero order reaction and first order reaction based on chemical reaction kinetics theory to determine the variation rate of Vc (k). Two shelf-life prediction models were established combined with Arrhenius equation and the accuracy of models was evaluated combined with sensory evaluation. The results indicate that the content of Vc decreased with increasing storage time and temperature, and the variation rate of Vc (k) increased with increasing temperature. Accuracy evaluation between predicted and observed shelf-life showed that the predictive accuracy of shelf-life prediction model SL1 based on first order reaction (preexponential factor: k0=-3.19×1020, activation energy: Ea=118762.49, R2=0.9986) was the highest with the average relative error being of 7.94%. The shelf-life of fresh-cut broccoli with hypobaric treatment can be predicted at the storage temperature from 273 K to 293 K.
