Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy

Sensors

Yaohua Hu¹  Cong Liu¹  Qian Hao¹  Qiang Zhang² 

[1] College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; E-Mails:;Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; E-Mail:

关键词: fresh jujube;    vitamin C content;    kinetic model;    shelf life;    near-infrared spectroscopy;   

DOI  :  10.3390/s131115673

来源: mdpi

【 摘 要 】

Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.