Research on the Kinetics Model of Hazel Nut Quality

Abstract:

The time-course of lipid oxidation determined by peroxide value and acid value of hazel nut packed at different temperatures were evaluated, and the separate kinetic models of peroxide value and acid value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict and control the quality of hazel nut during storage. The result show that the peroxide value and acid value of hazelnut increased with the storage time prolonged, besides, it will increase rapidly with the storage temperature increased. The Acid value and peroxide value has a high fitting precision with the chemical reaction model and the Arrhenius equation.

• Periodical: Applied Mechanics and Materials (Volume 200)
• Pages: 550-553
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.200.550
• Online since: October 2012
• Authors: He Teng Wang
• Keywords: Dynamic Model, Hazelnuts, Oxidative Rancidity, Storage

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