کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664358 | 1427061 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator
ترجمه فارسی عنوان
تجزیه و تحلیل رگرسیون برای پیش بینی وضعیت تخمیر کیمچی بسته بندی شده با استفاده از شاخص رنگ سنجی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The application of a colorimetric indicator for monitoring the degree of fermentation in Kimchi was studied. Changes in total color difference (TCD) occurred continuously from the initial to final fermentation stage with a maximum TCD value of 36.08â¯Â±â¯0.72 after 28 days. The experimental data for the converted color response function, F(Xc) were demonstrated to be more linear (R2â¯=â¯0.986) than for TCD values. The coefficients of determination of pH: F(Xc) (R2â¯=â¯0.9583) and titratable acidity: F(Xc) (R2â¯=â¯0.9828) were sufficient to meet the zero-order reaction. Results of standardized residuals evidenced their normal distribution, indicating that 95% of the residuals of predicted pH or titratable acidity were in the range of â1.96 to 1.96. The coefficients of determination between predicted- and observed data were 0.841 (pH) and 0.912 (titratable acidity). Based on regression analysis, the colorimetric indicator could thus be applied as a Kimchi fermentation indicator.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 65-72
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 65-72
نویسندگان
Su-Ji Kim, Jae Yong Lee, So-Ra Yoon, Hae-Won Lee, Ji-Hyoung Ha,