Prediction model for the shelf-life of ponkan fruit wine based on sensory and physic-chemical indexes

Authors

LI Chong, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
MA Chengjin, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
YU Ji, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
ZOU Haiying, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
PENG Zhenzhen, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, 450, 319, and 227 d, respectively, and the relative error was in the range of -2.74% to 896%. The correlation between the changes of the total number of bacteria and the storage temperature were not obvious, and this was not suitable for the establishment of shelf-life prediction model. The verification results showed that the prediction model based on the sensory evaluation index was better. Thus, this could provide the further basis data for the early warning of the quality and storage of Ponkan fruit wine.

Publication Date

7-28-2017

First Page

133

Last Page

138

DOI

10.13652/j.issn.1003-5788.2017.07.030

Recommended Citation

Chong, LI; Chengjin, MA; Ji, YU; Haiying, ZOU; and Zhenzhen, PENG (2017) "Prediction model for the shelf-life of ponkan fruit wine based on sensory and physic-chemical indexes," Food and Machinery: Vol. 33: Iss. 7, Article 30.
DOI: 10.13652/j.issn.1003-5788.2017.07.030
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/30

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