鲜切马铃薯褐变程度数学模型研究
详细信息Research of mathematical model for determining the browning degree of fresh-cut potato
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摘要: 利用测色色差仪,研究鲜切马铃薯经保鲜处理后在不同贮藏温度下贮藏过程中色差值的变化及其与褐变程度的关系,建立褐变程度数学模型。研究结果表明:贮藏温度愈高、贮藏时间愈长,褐变愈严重,总色差值ΔE愈大,且ΔE3.5可作为评断鲜切马铃薯是否具有商品性的界限值。实验中所建立的二元二次方程Y=-0.00095A2-0.26B2+0.0145AB+0.059A+1.572B-0.563,经验证实验表明可用于预测不同贮藏温度、不同贮藏时间内鲜切马铃薯的褐变程度,从而为鲜切马铃薯的快速分级,提供一个方便有效的方法。Abstract: The changes of color indices of fresh-cut potato which was treated by preserving during the storage at different temperature was observed in the research. Mathematical model for determining the browning degree of fresh- cut potato was established which based on the relationship between the browning degree and the color indices. The result indicated that the higher temperature and longer duration of storage made more severe browning, great ΔE and ΔE value 3.5 could be used as the limitation to judge whether the fresh- cut potato have marketability. The binary quadratic equation Y =-0.00095A 2-0.26B 2 + 0.0145AB + 0.059A + 1.572B-0.563 demonstrated that it could be used well to predict the browning degree of fresh-cut potato during different storage temperature and period. The mathematical model could provide a convenient and effective method to rapidly classify the fresh-cut potato.
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Keywords:
- fresh-cut potato;browning;mathematical model; /
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