中文摘要：

目的研究生鲜食品品质动力学模型的方向。方法归纳整理国内外生鲜肉、生鲜鱼、蔬菜、水果及其冷链物流过程中的品质动力学模型相关文献，并进行比较分析。结论在生鲜食品品质下降过程中，各种品质特性的变化速率是不一样的，但是对于某一种特定的生鲜食品而言，总可以通过一些关键指标（如微生物菌落总数、硬度、维生素C、叶绿素等）建立品质动力学模型，品质变化速率一般遵循Arrhenius关系式。肉类、鱼类等动物性食品的品质动力学模型遵循一级反应方程式，而果蔬等植物性食品的品质动力学模型一般遵循零级反应方程式，由于其要考虑的因素和检测的指标更多，所以品质动力学模型趋于多样化。将食品品质动力学模型应用于冷链物流管理是一个新兴的研究领域，由此建立一些简明的、能够满足物流需求的品质动力学模型和指标亟待解决。

英文摘要：

The aim of this study was to provide direction and reference for the research on quality kinetic model of fresh food. This paper reviewed the quality kinetic model for fresh meat, fish, vegetable, fruit and their cold chain logistics process based on a large number of domestic and foreign literatures, with comparative analysis. The conclusions were as following： The rate of change in different kinds of quality characteristics was not the same in the declining process of fresh food quality. But the quality kinetic model could be established for a particular kind of fresh food through some key indicators such as the total number of microbial colonies, hardness, vitamin C, chlorophyll, etc., and the change rate of quality was generally consistent with the Arrhenius relation. The kinetic model of animal food such as meat and fish followed the first order reaction equation. In general, the plant food such as fruits and vegetables follows the zero order reaction equation, and its quality kinetic model tended to be diverse because more factors and indicators needed to be considered. It was a new research field to apply kinetic model in cold chain logistics management. To meet the demand of logistics, it is urgent to establish some simple and concise models and indicators.