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Sensors 2013, 13(11), 15673-15681; doi:10.3390/s131115673
Article

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

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Received: 4 September 2013 / Revised: 20 October 2013 / Accepted: 1 November 2013 / Published: 15 November 2013
(This article belongs to the Section Physical Sensors)
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Abstract

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.
Keywords: fresh jujube; vitamin C content; kinetic model; shelf life; near-infrared spectroscopy fresh jujube; vitamin C content; kinetic model; shelf life; near-infrared spectroscopy
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Hu, Y.; Liu, C.; Hao, Q.; Zhang, Q.; He, Y. Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy. Sensors 2013, 13, 15673-15681.

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