碱性脂肪酶货架寿命指示体系的开发-食品科学专业论文.docxVIP

浙江人学砸I’学位论文 浙江人学砸I’学位论文 ABSTRACT ABSTRACT Food quality can be defined as the assemblage of properties which differentiate individual units and influence the degree of acceptability of the food by the consHlTler or user The rate of food quality changes with the environmental factors．Temperature， a factor that is usually hard to control，influences the quality of a lot of food， especially to which is sensitive to temperature．A modem quality assurance system requires monitoring，controlling and recording of critical parameters through the product’S life cycle possibly from production to final USe．A time temperature indicator(TTI)carl offer a solution to this problem．TTI is a simple，inexpensive device that indicate with an easily measurable，irreversible，time-temperature dependent change that reflects the full or partial temperature history and quality statues of the food product they are attached to．This indicator has been appeared in foreign market，but there is few research reported in china．Under the circumstances， the alkaline lipase TTI system that is based on chemical kinetics principles was developed in this study；a systematic approach was also established，based on kinetic principles，that allows the correlation ofthe response of a TTI to the change in quality of a food product；the“history effect”Was studied for the developed chemical reaction system． The developed time temperature indicating system is based on the chemical kinetics principles．The food quality and the response ofthe TTI，which change which the temperature，follow the Arrhenius behavior．In case of the reaction activation energy of the food and TTI system is equal，there is linear correlation between the food quality function and the TTI response function．The response of TTI then can reflect the food quality．The developed time temperature indicating system call simulate and indicate the change of food quality． Five group of enzyme—substrate chemical reaction system were developed，the experiments were