| The oatmeal was the research object which was respectively stored at25,35>40and45℃. The oatmeal shelf Life prediction model was established by detecting moisture content, water activity, protein, fat, Lipase activity, hydrogen peroxide enzyme activity and microbial changes. Samples shelf-Life was predicted through the changing of microbiological indicators. The results were as follows:the samples which were stored at30.35,40and45℃had significant differences in the moisture and protein content, compared with25℃; in the acceleration experiment, moisture content, Lipase activity and catalase activity had significant differences; with the storage temperature, mold growth and metabolism of strengthened, Othe samples corrupted and declined in product quality because of the role of microorganisms and ultimately achieved shelf Life. Product shelf Life were respectively220days,200days,183days and160days at30℃,35℃,40℃and45℃. The experiment finally determined the oatmeal shelf Life prediction model which was Y=0.35231X4+0.4557X5+0.453X6, Y is shelf Life:X4is protein content, X5is Lipase activity; X6is catalase activity. |
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