摘要
为研究传统主食馒头切片的热风干燥特性,为工业化生产馒头片提供理论依据,本研究对切片馒头的热风干燥动力学进行了测定,并进行了动力学模型的分析。结果表明,热风干燥的温度和馒头切片的厚度均对其干燥特性有显著影响;Verma模型为馒头切片的最优热风干燥模型,R^(2)为0.9996,χ^(2)为6.67×10^(-5),RMSE为0.008087,试验值和预测值能较好拟合,符合正态分布;D_(eff)在10^(-9) m^(2)·s^(-1)数量级范围内,Ea的范围在8.639077~18.932640 kJ·mol^(-1);随着干燥时间的增加,馒头切片的硬度增强,弹性减弱;干燥温度的变化对馒头切片的质构影响很小,切片厚度起显著作用;色度变化随干燥时间的增加,馒头切片发生褐变,且该变化与温度和厚度有明显关联,温度越高,厚度越薄,则褐变越易。本文建立了切片馒头的最适动力学模型,可用来计算获得最佳感官特性的工艺参数,具有一定的应用性。
In order to study the hot air drying characteristics of traditional staple food steamed bread slices and provide a theoretical basis for industrialized production of steamed bread slices,the kinetics of hot air drying of sliced steamed bread was measured and the kinetic model was analyzed.The results showed that the drying temperature of hot air and the thickness of slice of steamed buns had significant effects on the drying characteristics.Verma model was the optimal hot-air drying model for steamed bread slices,R^(2) was 0.9996,χ^(2)was 6.67×10^(-5),and RMSE was 0.008087.The experimental and predicted values fit well and conformed to the normal distribution.D_(eff) was in the order of magnitude of 10^(-9)m^(2)·s^(-1),while Ea ranged from 8.639077 kJ·mol^(-1)to 18.932640 kJ·mol^(-1).With the increase of drying time,the hardness was strengthened,and the springiness was weakened.The change of drying temperature had little effect on the texture and thickness of the slices.The change of chromaticity with the increase of drying time,the browning of steamed bread slices occurred,and the change was consistent with the increase of drying time.There is a clear relationship between temperature and thickness.The higher the temperature and the thinner the thickness,the easier it is to brown.The optimal kinetic model of sliced steamed bread is established in this paper,which can be used to calculate the process parameters to obtain the best sensory characteristics.
作者
张路遥
楚玉柔
杜玉青
陈淑婷
ZHANG Luyao;CHU Yurou;DU Yuqing;CHEN Shuting(Department of Food Science,Shanghai Business School,Shanghai 200235,China)
出处
《现代食品》
2022年第1期162-169,共8页
Modern Food
基金
上海市属高校应用型本科试点专业建设项目(第六批)
2020年度上海市自然科学基金(20ZR1440200)
2020年贵州省科技计划项目
2021年上海商学院一流本科课程。
