Table 7.

Arrhenius model for predicting various quality indexes of Sichuan sauerkraut in different time.

Quality Indexes	Prediction Model
Total acid	$\mathrm{t}=\frac{\left|4.96-A\right|}{1.076\times {10}^6}\times e^{\frac{47.23\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$
L* Rd	$\mathrm{t}=\frac{\left(58.57-B\right)}{1.147\times {10}^{10}}\times e^{\frac{65.18\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$
L* v	$\mathrm{t}=\frac{\left(49.22-C\right)}{9.220\times {10}^{10}}\times e^{\frac{72.09\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$
Hardness Rd	$\mathrm{t}=\frac{\left(763.28-D\right)}{2.221\times {10}^8}\times e^{\frac{45.76\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$
Hardness v	$\mathrm{t}=\frac{\left(277.87-E\right)}{9.673\times {10}^9}\times e^{\frac{58.10\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$
Sensory score	$\mathrm{t}=\frac{\left(8.11-F\right)}{3.412\times {10}^{10}}\times e^{\frac{70.07\times {10}^3}{R}(\frac{1}{T}-\frac{1}{T_{ref}})}$

_Rd = radish; _V = vegetable; R = gas constant, 8.3144 J/(mol·K); T = thermodynamic temperature during storage. A, B, C, D, E, F: represents the measured value of the corresponding quality indexes; T_ref = the studied temperature.