Application Of Kinetic Model To Predict The Shelf Life Of Xinjiang Thin-skinnedwalnut Kernel

The deterioration and rancidity of the fat often let the Xinjiang thin-skinned walnuts have the rancid flavor during the storage of the Xinjiang thin-skinned walnuts, which cause a lot of loss to manufacturers and consumers. Therefore, it means a lot to do the research on the rules of the oxidative rancidity and establish the shelf life model of the Xinjiang thin-skinned walnuts for the food enterprises controlling storage period reasonably and making sure the product quality.We choose the Xinjiang thin-skinned walnuts as the main material in the study, storing walnuts in different environment including vacuum condition and general condition in a range temperature from 25℃ to 40℃.We analyze and evaluate the nutrition component of the Xinjiang thin-skinned walnuts. Besides, we analyze the Acid Value (AV), Peroxide Value (POV), SensoryEvaluation (SE) of the Xinjiang thin-skinned walnuts. According these index we got in different temperature, we establish first order chemical reaction dynamic model and Arrhenius model which aiming to give basis to prove the shelf life.The main results are as follows:1. Compared with the common walnuts, the Xinjiang thin-skinned walnuts have less content of total ash and more content of crude fat, total sugar, unsaturated fatty acid.2. The acid value and peroxide value can be taken as the reference index of the final prediction model of the Xinjiang thin-skinned walnuts shelf life.Under the situation of taking the acid value as the index to predict the shelf life of the Xinjiang thin-skinned walnuts in a range temperature, we get the life fitting relationship is InT=-0.00074S+5.7789 in general package situation and InT=-0.00079S+5.7933 in vacuum package situation.Under the situation of taking the peroxide value as the index to predict the shelf life of the Xinjiang thin-skinned walnuts in a range temperature, we get the life fitting relationship is InT=-0.00083S+5.78300 in general package situation and InT=-0.0008S+5.7922 in vacuum package situation.3. We confirm that both the peroxide value and acid value can be taken as the index of the prediction model of shelf life of the Xinjiang thin skinned walnuts. We find that there are not significant difference between the experimental values and the prediction values by verification test. These shows that the prediction model of shelf life of the Xinjiang thin-skinned walnuts we established can be used as an effective prediction model to predict the shelf life of the Xinjiang thin-skinned walnuts with a high feasibility.