摘要
以市售灭菌乳为研究对象,应用Weibull模型通过对食品非感官指标的分析,预测食品的货架期。灭菌乳分别在25、30、35、40℃环境下恒温储藏45d,并定期随机抽样进行感官检验和测定酸度。应用Weibull hazard analysis(WHA)方法分析非感官试验数据来预测样品货架期,并进行了寿命可靠性分析。
This study applied Weibull hazard analysis to determine of shelf-life, with UHT milk as experimental object. It also isscused the feasibility of applying physico-chemical Weibull hazard analysis to determine the shelf-life as well as the reliability analysis of commercial shelf-life. The sterilized commercial samples were divided into four experimental groups with commercial shelf-life of 45 days, stored at 25 ℃, 30℃, 35 ℃ and 40℃ respectively. The sensory, physico-chemical and bacterial tests were carded out at stated intervals.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期480-484,共5页
Food Science
关键词
货架期
威布尔分布
shelf-life
Weibull distribution
