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

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

1
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
2
Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada
3
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
*
Author to whom correspondence should be addressed.
Received: 4 September 2013 / Revised: 20 October 2013 / Accepted: 1 November 2013 / Published: 15 November 2013
(This article belongs to the Section Chemical 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 (CC BY 3.0).

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MDPI and ACS Style

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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