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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Shelf-life modeling of bakery products by using oxidation indices.
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Shelf-life modeling of bakery products by using oxidation indices.

机译：通过使用氧化指数对烘焙产品的保质期建模。

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摘要

The aim of this work was to develop a shelf-life prediction model of lipid-containing bakery products. To this purpose (i) the temperature dependence of the oxidation rate of bakery products was modeled, taking into account the changes in lipid physical state; (ii) the acceptance limits were assessed by sensory analysis; and (iii) the relationship between chemical oxidation index and acceptance limit was evaluated. Results highlight that the peroxide number, the changes of which are linearly related to consumer acceptability, is a representative index of the quality depletion of biscuits during their shelf life. In addition, the evolution of peroxides can be predicted by a modified Arrhenius equation accounting for the changes in the physical state of biscuit fat. Knowledge of the relationship between peroxides and sensory acceptability together with the temperature dependence of peroxide formation allows a mathematical model to be set up to simply and quickly calculate the shelf life of biscuits.
机译：这项工作的目的是开发一种含脂烘焙产品的保质期预测模型。为此，（i）考虑了脂质物理状态的变化，对烘焙产品氧化速率的温度依赖性进行了建模; （ii）通过感官分析评估接受极限; （iii）评估了化学氧化指数与可接受极限之间的关系。结果表明，过氧化物数量的变化与消费者的接受程度成线性关系，是饼干保质期内质量下降的代表指标。此外，可以通过修改后的Arrhenius方程预测过氧化物的释放，该方程考虑了饼干脂肪的物理状态变化。了解过氧化物与感官可接受性之间的关系以及过氧化物形成的温度依赖性，可以建立数学模型以简单快速地计算饼干的货架期。

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