Devi K Deepika, Paul Sanjib Kr, Sahu Jatindra K
Department of Agricultural Engineering, Assam University, Silchar, Assam 788 011 India.
Centre for Rural Development Technolgy, Indian Institute of Technology, Delhi, New Delhi, 110 016 India.
J Food Sci Technol. 2016 May;53(5):2334-41. doi: 10.1007/s13197-016-2204-1. Epub 2016 Apr 29.
In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was calculated to be 0.081 kg water/kg dry solids by fitting water activity and moisture sorption data. Shelf life of the honey powder was predicted to be 222 days when the powder was packaged in aluminum foil-laminated polyethylene pouches with permeability value of 5.427X10(-8) kg/m(2)//day/Pa. Actual shelf life of honey powder was experimentally determined as 189 days and analysis of mean relative percent derivation modulus (Rd) and root mean square (RMS) established the accuracy and acceptability of the technique for the prediction of shelf life of honey powder. Overall colour deviation pattern followed first order reaction kinetics with rate constant (k1) as 0.037 day(-1). This study revealed overall colour difference of 18.1 till the end of shelf life with drastic change during initial storage period.
在该研究中，通过测定作为蜂蜜粉关键参数的发粘点水分含量，计算了真空膨化蜂蜜粉在加速储存环境（相对湿度90%，温度36℃）下的储存期。通过拟合水分活度和吸湿数据，计算得出GAB模型中单层水分含量的值为0.081千克水/千克干物质。当蜂蜜粉包装在渗透率值为5.427×10(-8)千克/米(2)/天/帕的铝箔复合聚乙烯袋中时，预测其保质期为222天。通过实验确定蜂蜜粉的实际保质期为189天，对平均相对百分偏差模量（Rd）和均方根（RMS）的分析确定了该技术预测蜂蜜粉保质期的准确性和可接受性。总体颜色偏差模式遵循一级反应动力学，速率常数（k1）为0.037天(-1)。该研究表明，在保质期结束时总体颜色差异为18.1，在初始储存期内有剧烈变化。
