Establishment of Shelf Life Prediction Model for Milk Using Electronic Nose and Electronic Tongue

被引：0

作者：

Wu S. ^{[1
]}

Yu M. ^{[1
]}

Sun E. ^{[2
]}

Yang H. ^{[1
]}

Su X. ^{[1
]}

Niu T. ^{[2
]}

机构：

[1] Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing Engineering Laboratory for Geriatric Nutrition Food Research, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing

[2] Mengniu High-tech Dairy Products (Beijing) Co.Ltd., Beijing

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 10期

关键词：

Arrhenius equation; Electronic nose; Electronic tongue; Fresh whole milk; Shelf life;

D O I：

10.7506/spkx1002-6630-20210525-304

中图分类号：

学科分类号：

摘要：

This study investigated the changes in the sensory score, electronic tongue Euclidean distance (ED) and electronic nose odor distance of fresh whole milk during storage at 4, 15, 23 and 30 ℃.Using combination of a zero-order reaction kinetics model and the Arrhenius equation, shelf life prediction models for fresh milk were established based on the thresholds calculated for electronic tongue ED and electronic nose odor distance from the critical point of sensory quality changes, separately. The predicted shelf life using electronic nose and tongue was 16.2 and 15.7 days, respectively, showing 8.0% and 4.7% errors compared with the actual value, respectively. The results showed that electronic nose and electronic tongue technology can effectively monitor the quality changes of milk during accelerated shelf life, which provides a new idea for the determination of milk shelf life. © 2022, China Food Publishing Company. All right reserved.

引用

页码：302 / 307

页数：5

共 14 条

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