Abstract
Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi fruit seed oil micro-emulsion were analyzed by Schaal experiment under different storage temperature. The shelf life model was derived from Arrhenius empirical formula and the shelf life of kiwi fruit seed oil was predicted scientifically. The results showed that the preparation of kiwi fruit seed oil micro-emulsion were obtained as follows: kiwi fruit seed oil to IPM 1∶1(w∶w), HLB value was 9.75 and Km value was 3∶1, the oil phase accounts for 24.3% and water phase was 19.29%(w∶w), which was a water in oil, with good centrifugal stability. The first regression equation of kiwi fruit seed oil micro-emulsion was c=0.041 7e0.001 1t and model k=652.3e-32 763.8RT. The shelf life of kiwi fruit seed oil micro-emulsion was predicted to be 1 491.53 h at 25 ℃.
Publication Date
4-28-2019
First Page
127
Last Page
132
DOI
10.13652/j.issn.1003-5788.2019.04.024
Recommended Citation
Chengchen, CAI; Shiye, ZHU; Wuguo, XIONG; Jiaxing, LI; Qian, YI; and Zilu, WEI
(2019)
"Preparation of kiwi fruit seed oil micro-emulsion and its shelf life prediction,"
Food and Machinery: Vol. 35:
Iss.
4, Article 24.
DOI: 10.13652/j.issn.1003-5788.2019.04.024
Available at:
https://www.ifoodmm.cn/journal/vol35/iss4/24
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