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Establishment of Shelf鄄life Prediction Model for Tea Soda Crackers
LI Xinwang,摇 ZHANG Jing,摇 LI Xueying,摇 XU Hui,摇 LU Ning *
( College of Tea and Food Science and Technology ,Anhui Agricultural University, Hefei 230036, China)
Abstract: Two mathematical models were used to predict the shelf life of tea soda crackers and compare
error value and the optimal model was determined. Base on the theory of first鄄order kinetics model, the
peroxide values of tea soda crackers stored at different temperatures (24, 34, 44, 54 益) were studied.
Moreover, the correlation between the storage temperature and reaction rate of peroxide value was estab鄄
lished using the Arrhenius equation and Q10 equation and the shelf life of tea soda crackers stored at dif鄄
ferent temperatures (28,38,48 益) were compared with the real values. The results showed that the max鄄
imum prediction errors of the Arrhenius model and Q10 model were 10郾 9% and 4郾 3% . Therefore, the Q10
model could be used to establish the correlation between the shelf life and temperature. Compared with the Ar鄄
rhenius model, the Q10 model had the higher precision to predict the shelf life of tea soda crackers.
Key words: kinetic model; peroxide value; shelf life
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