Science and Technology of Food Industry

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Volume 39 Issue 5
Feb.  2018
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WU Xin, LI Zhao-wen, WANG Zhi-hai. Establishment of a prediction model for the shelf-life of durian paste[J]. Science and Technology of Food Industry, 2018, 39(5): 65-68,75.
Citation: WU Xin, LI Zhao-wen, WANG Zhi-hai. Establishment of a prediction model for the shelf-life of durian paste[J]. Science and Technology of Food Industry, 2018, 39(5): 65-68,75.
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Establishment of a prediction model for the shelf-life of durian paste

  • 1. Zhuhai Kingzest Food Co., Ltd., Zhuhai 519090, China;

  • 2. Jiangnan University-Kingzest Food High-Technology Food Innovation Center, Wuxi 214122, China

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  • Received Date: August 27, 2017
  • Available Online: November 23, 2020
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    • Abstract
  • In order to study the quality changes during storage and shelf-life of durian paste,it was investigated that the changes of the sensory quality,peroxide value and total bacterial count of durian paste during storage at different temperatures(278,298,310 K). Kinetic models of the sensory quality,peroxide value and total bacterial count for predicting the shelf-life of durian paste were developed with Ea(activation energy)of 24.54,7.24,23.22 kJ/mol. It proved that the kinetic models could predict the shelf-life of durian paste at storage rapidly under 278~310 K storage condition with the error which was less than 10% and the shelf-life of durian paste was 276 d when the storage temperature was 30 ℃.
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