目的 为了提高果蔬气调包装评价应用水平。 方法 基于 BP 神经网络,对果蔬 MAP 包装评价的理论研究现状进行了系统的研究和分析,系统地介绍了基于 BP 神经网络的评价方法原理。 以牛肉气调包装为例,选用 pH 值、TVB-N 值( 挥发性盐基氮) 、汁液流失率、细菌总数、色泽等评价指标,建立了气调包装评价模型,并用实例进行了证明。 结果 评价了样本 MAP2 ,MAP6 ,MAP9 的实际输出值分别为 0 . 61 ,0 . 83 ,0 . 69 ,符合所选牛肉的气调包装表现。 结论 评价方法实用性强,可用于各类产品的气调包装评价,为气调包装方案的设计提供了依据。

Objective To improve the application level of modified atmosphere packaging evaluation for fruits and vegetables. Methods Based on the BP Network, the status in quo of fruits and vegetables modified atmosphere packaging evaluation is analyzed. The principle of evaluating method was systematically introduced. To resolve the problem of MAP evaluation, the parameters of MAP were analyzed, and the process of evaluation was introduced. Taking beef as an example, evaluating indexes such as pH value, TVB-N ( total volatile basic nitrogen) value, drip loss, total bacterial count and tincture were selected, and the model of MAP evaluation was set up and proved by case study. Results From the result, it was easily concluded that the values of evaluating samples MAP2, MAP6 and MAP9 were 0. 61, 0. 83 and 0. 69, respectively, consistent with the MAP performance of beef. Conclusion This method is practical and applicable for all MAP evaluation and provides basis for MAP design.