Abstract:The first order reaction kinetics and Arrhenius equation was employed to analyze the effects of storage temperature on total bacterial count,total anthocyanin content and color of blueberry juice,and establish relative kinetics models. The blueberry juice was treated with thermal treatment and microwave treatment,and then stored at different temperatures. The results showed all the changes of total bacterial count,total anthocyanin content and color of blueberry juice accorded with the first order reaction kinetics(R2>0.9),and could be fitted by Arrhenius equation(R2>0.98).At a low storage temperature,total bacterial count increased slowly and little loss was found in total anthocyanins and color,so the blueberry juice could remain good quality for a long time. Compared with thermal sterilization juice,anthocyanins,color and antioxidant activity could remain better inmicrowave sterilization juice grew up a litter faster,but its quality guarantee period was shorter. All the relative errors of the model predicted value and actual value were less than 2%. That indicated all the models were credible.
