ArticleFoods (Basel, Switzerland)2022
Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Quality Deterioration Kinetics and Arrhenius-Based Shelf-Life Prediction of Ready-to-EatFoods (Basel, Switzerland) · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Research on the Process and Quality of Prepacked Braised Meat Products.Foods (Basel, Switzerland) · 2025Article
- Integrated Quality Prediction Model for Food Quality Management Based onFoods (Basel, Switzerland) · 2024Article
- Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage.Foods (Basel, Switzerland) · 2024Article
- Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators.Foods (Basel, Switzerland) · 2024Article
- Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis.Foods (Basel, Switzerland) · 2024Article
- Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware.Heliyon · 2024Article
- Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut.Frontiers in microbiology · 2024Article
- A Rice Hazards Risk Assessment Method for a Rice Processing Chain Based on a Multidimensional Trapezoidal Cloud Model.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R
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