Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models

抄録

A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three levels in the range of 65 to 90°C and at five time levels in the range of 0 to 60min. A spectral absorption of the raw and pasteurized soy sauces in the wavelength range of 380 to 780nm was used to obtain optical density at 450nm (E₄₅₀), and chromaticity was measured. It was confirmed that relationship between browning rate constant calculated from change in E₄₅₀ over the studied time and temperature range was applicable to the Arrhenius equation. A pioneer non-linear mathematical model to predict the chromaticity of soy sauce after pasteurization from the main chemical constituents was generated by the multiple regression and least square methods. Effectiveness of the proposed models was confirmed using actual data.