烹饪TTIs的构建及应用研究
发布时间：2019-01-04 23:14
【摘要】：中式烹饪是中国传统食品操作技术的核心内容之一,具有稳定的市场。爆炒是中式烹饪的典型操作,过程复杂、操作剧烈,常规方法无法对其颗粒内部温度分布进行测量,无法进行相应的烹饪热处理效果验证。时间温度积分器(TTIs)定义为可以用来模拟目标质量参数的温度--时间总体变化效果的小型装置,可以用来对热处理效果进行评价,由食品模拟物和指示剂组成,将TTIs指示剂放入作为载体的食品模拟物之中,在热处理前后通过测定TTIs指示剂的变化,配合数学模型,推算热处理过程的温度历史及品质动力学变化。TTIs指示剂的选用应与热处理的关键品质因子具有相同或相近的动力学参数,从而表征加热强度对该品质因子的影响,作为典型烹饪工艺的爆炒,主要针对肉类、内脏等蛋白质原料,而蛋白质变性的z值为5-10℃,本文寻找到z值为7.35℃的耐高温α-淀粉酶,可指示蛋白质变性情况。食品模拟物应具有热物理性质稳定,特别是高温条件下的热稳定性;组织强度较大,特别是在高温且存在强烈搅拌的条件下不易变形;热物性参数与真实食品相近;易于制作等特点,选取魔芋凝胶作为食品模拟物,构建中式烹饪研究用TTIs。在不同的设定的流体-食品颗粒传热条件下,由该TTIs装置酶活变化测定结果,结合非稳态传热数学模型计算得到的颗粒温度-时间关系并与实验测定结果比较,采用最小温度目标总体差平方法(LSTD)得到两者差距最小时的温度曲线,结合酶失活动力学求模型得剩余酶活分别为53715.27u/g、53493.25u/g、53894.32u/g,与实测酶活54945u/g、53386.67u/g、54362.54u/g相比,误差均小于2.24%,证明了TTIs数学模型准确可靠。利用TTIs对爆炒工艺中的表观换热系数进行测算。选取与TTIs热物性相近的猪里脊肉为原料,将尺寸相同的TTIs和猪里脊肉同时爆炒后,测得其剩余酶活。利用ANSYS软件中的函数编辑器定义爆炒工艺中不同时刻温度-时间变化函数和表面换热系数hfp,通过调用载入器读取该分段函数,并使用边界加载对被加热颗粒的传热过程进行数值模拟,得到对应的温度历史,结合酶失活动力学计算求得剩余酶活,不断调整输入hfp,直至计算酶活与结实测酶活相近,并得到对应的hfp。
[Abstract]:Chinese cuisine is one of the core contents of Chinese traditional food operation technology and has a stable market. Explosive cooking is a typical Chinese cooking operation, the process is complex, the operation is violent, the conventional method can not be used to measure the temperature distribution inside the particles, and the corresponding cooking heat treatment effect can not be verified. The time temperature integrator (TTIs) is defined as a small device that can be used to simulate the overall effect of the temperature and time variation of the target quality parameter. It can be used to evaluate the heat treatment effect and consist of food simulators and indicators. The TTIs indicator was put into the food simulator as the carrier, and the change of TTIs indicator was determined before and after heat treatment. The temperature history and quality dynamics of heat treatment process were calculated. The selection of TTIs indicator should have the same or similar kinetic parameters as the key quality factor of heat treatment, so as to characterize the influence of heating intensity on the quality factor. As a typical cooking technology, it is mainly aimed at meat, viscera and other protein raw materials, and the z value of protein denaturation is 5-10 鈩，
本文编号：2400927
[Abstract]:Chinese cuisine is one of the core contents of Chinese traditional food operation technology and has a stable market. Explosive cooking is a typical Chinese cooking operation, the process is complex, the operation is violent, the conventional method can not be used to measure the temperature distribution inside the particles, and the corresponding cooking heat treatment effect can not be verified. The time temperature integrator (TTIs) is defined as a small device that can be used to simulate the overall effect of the temperature and time variation of the target quality parameter. It can be used to evaluate the heat treatment effect and consist of food simulators and indicators. The TTIs indicator was put into the food simulator as the carrier, and the change of TTIs indicator was determined before and after heat treatment. The temperature history and quality dynamics of heat treatment process were calculated. The selection of TTIs indicator should have the same or similar kinetic parameters as the key quality factor of heat treatment, so as to characterize the influence of heating intensity on the quality factor. As a typical cooking technology, it is mainly aimed at meat, viscera and other protein raw materials, and the z value of protein denaturation is 5-10 鈩，
本文编号：2400927
本文链接：https://www.wllwen.com/kejilunwen/yiqiyibiao/2400927.html
