Establishment and evaluation of shelf life model on fresh cut Hang cabbage processed by ozone water

Authors

LEI Hao, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
XIE Jing, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
QIAO Yongxiang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China

Abstract

Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min, and then stored under 0, 5, 10, 15 and 20 ℃ in thermostats, respectively. The total number of colonies, vitamin C and chlorophyll content index were measured, and combined with the Arrhenius equation to establish first order dynamic prediction model. The values of activation energy (E_A) of shelf life model were 49.08, 54.87 and 38.8 kJ/mol respectively, referring to former factors A₀ were 4.93×10⁷, 1×10⁹, 1.22×10⁶. The indexes of 10 ℃ were used to validate the model whose relative error of the predicted and the measured values were less than 10%. It showed that the shelf life model could be used to predict accurately the shelf life of fresh cut Hang cabbage in the temperature of 0～20 ℃.

Publication Date

8-28-2017

First Page

118

Last Page

121,132

DOI

10.13652/j.issn.1003-5788.2017.08.027

Recommended Citation

Hao, LEI; Jing, XIE; and Yongxiang, QIAO (2017) "Establishment and evaluation of shelf life model on fresh cut Hang cabbage processed by ozone water," Food and Machinery: Vol. 33: Iss. 8, Article 27.
DOI: 10.13652/j.issn.1003-5788.2017.08.027
Available at: https://www.ifoodmm.cn/journal/vol33/iss8/27

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