文献类型： 外文期刊

作者： Yang, Hong ¹ ; Li Xu, Li ³ ; Hou, Ling ² ; Xu, Tong Cheng ³ ; Ye, Shu Hong ¹ ;

作者机构： 1.Dalian Polytech Univ, Dept Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China

2.Xian Libang Clin Nutr Co Ltd, Xian 710065, Shanxi, Peoples R China

3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongye North Rd, Jinan 250100, Peoples R China

关键词： Predictive model; Global stability index; Enteral feeding formula; Physiochemical characteristics; Storage

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2023 年 348 卷

页码：

收录情况： SCI

摘要： In this paper, changes in the sensory and physiochemical characteristics of enteral feeding formula stored at 4, 25, 30 and 40 degrees C for 6 months storage were studied. As the temperature or time increased during storage, sensorial scores decreased, vitamins of A, B1 and C degraded to varying degrees, meanwhile lipid hydroperoxides level and the relative contents of saturated fatty acids gradually increased. Besides, the particle size increased, and the zeta-potential increased initially and then decreased, the most charge was-23.19 at 25 degrees C after 2 months. In addition, the mathematical model developed based on global stability index (GSI) could describe the dependency of GSI with temperature and storage time. The calculated data of GSI were satisfactorily described by a zero-order kinetic model. The predicted kinetic models could apply to evaluate the quality changes of the enteral feeding formula during storage and transportation.