三点弯曲法测定饼干在贮藏过程中的质地变化

Detecting Changes of Biscuits Texture During Storage by Three-point-bending Test

研究了市售饼干在贮藏过程中质地的变化。通过TA-XT2i质地分析仪对饼干进行三点弯曲测试,提取样品的破裂应力σ、破裂应变ε、杨氏模量E、曲线初始段斜率G以及脆性功A作为饼干质地变化的力学参数,并对参数进行了主成分分析。分析表明随着贮藏时间的增加,各参数都有一定的变化,但各参数之间的相关系数较高,用主成分分析提取的2个主成分指标构造的综合评价模型可有效地保留测定参数的大部分信息(97.47%),更准确、更简单描述饼干在贮藏中的质地变化。结果表明三点弯曲测试以及构建的综合评价模型可以评价饼干在贮藏中的质地变化。

The texture of biscuits were determined by a three - point - bending test. The parameters, such as Fracture Stress（σ）, Fracture Srain（ε）, Youngs modulus（E）, Gradient of initial partial of curve （G） and Area （A） were obtained using the three - point - bending test and analyzed by Principal Component Analysis （PCA）. All parameters show considerable dependence on storage period, and the mathematical evaluation model, which is set up based on 2 main component indexes selected by PCA can describe biscuits texture during storage. It is indicated that the three - point bending test and the mathematical evaluation model are feasible to evaluate biscuit texture during storage.