Experimental Study And Theory Forecast Of The Shelf Life Of Cake

In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards. At a certain temperature and humidity conditions, for ordinary packaging, inflatable packaging and opening the storage package cake to accelerate comparative experimental study, study shows:Packing on the cake's shelf life has a significant impact, Use of inflatable packaging and packaging oxygen packaging, the combination of two methods can be more effectively delay the wonderful cake quality deterioration process.The main quality indices of test analysis on the cake, for the cake acid value, peroxide value and moisture content indicators, temperature, humidity, light three-factor orthogonal experimental design, and test results, range analysis, results showed that: temperature changes cause the cake in quality of the main factors, humidity and light intensity at different stages showed different degree of influence.Three are major studies of storage temperatures (30℃,40℃,50℃), the respectively KNY/CPP, OPP/ VCMCPP and PET (SiO2)/CPP three materials for packaging, cake acid value, peroxide value with storage time variation. According to kinetic theory the loss of food quality, were established at different temperatures, different packaging cake acid value, peroxide value with storage time-varying dynamic model.Experimental study through the cake during storage changes of the quality of the influencing factors, the establishment of the cake during storage shelf life prediction model, the comprehensive evaluation model in different ways the fitting results, and had accelerated test validation-Three materials by fitting the exponential function KNY/CPP, OPP/VCMCPP, PET (SiO2)/CPP cake packaging materials at different temperatures the shelf life prediction formula were:lnts=-0.0545T+5.36333, lnts=-0.0635T+5.92333, lnts=-0.0495t +5.60667.The atomic force microscope (AFM), and electron microscopy (SEM) on the KNY/CPP material surfaces and sections of scanning and analysis of K coating on the barrier properties of materials, studies show that: K coating after printing and circulation time as external force of friction coating appears Part of the loss affect the barrier properties of the material, resulting in reduced shelf life cake.Oxygen permeability of packaging materials on the cake, the degree of lipid oxidation, by KNY/CPP, OPP/VCMCPP and PET (SiO2)/CPP three kinds of material oxidation rate of the peroxide value of the fitting equation was:In (POV)= 0.06475t-2.89611, In (POV)= 0.06676t-3.07840 and In (POV)= 0.07911t-3.28466, KNY/CPP, OPP/VCMCPP and PET (SiO2)/CPP acid value of three materials, the oxidation rate equations were fitted:Ln (AV)= 0.10937t-0.88251, Ln (AV)= 0.10497t-1.08029 and In (AV)= 0.11701t-1.27400.