摘要
在果蔬的MAP系统设计中,呼吸速率模型的建立是成功的关键。以山楂为试材,确定了(20±0.5)℃和(0±0.5)℃2个温度条件下呼吸速率随O2、CO2浓度的变化规律,建立了基于酶动力学原理的Michaelis-Menten型山楂呼吸速率模型,以便为山楂MAP的设计提供理论依据。
Modeling respiration rate of fresh fruits and vegetables is crucial to the design of a successful modified atmosphere packaging MAP system. A respiration model, based on Michaelis-Menten type enzyme kinetics, was proposed for predicting respiration rates of hawthorn as a function of O2 and CO2 concentrations at the storage temperature of （20±0.5）℃ and （0±0.5）℃. The results of the study may provide theoretical basis for the design of MAP of hawthorn.
出处
《食品科技》
CAS
北大核心
2015年第8期330-333,共4页
Food Science and Technology
