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杏仁早餐的浸泡与脆性变化 被引量：1

The soaking and crispness changes of almond breakfast
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摘要 以自制的杏仁早餐为研究对象,应用Peleg模型来描述杏仁早餐的吸水过程;Peleg模型对杏仁早餐浸泡时脆性变化也具有适用性。计算了不同温度下的Peleg方程常数K1、K2,确定了杏仁早餐的吸水动力学方程。 Using homemade almond breakfast as research objects,Peleg model was used to describe the absorption process of almond breakfast.Peleg’s equation was applicable for crispness changes during soaking of almond breakfast.Furthermore,the soaking constant K1,K2 at different temperature was calculated,the new water absorption equation of almond breakfast was described.
作者 马晓燕 李三省 赵小忠 崔思涵 王亮
机构地区 新疆大学生命科学与技术学院 昌吉市质量技术监督局
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第12期191-193,209,共4页 Science and Technology of Food Industry
基金 乌鲁木齐市科技创新种子资金(K111410003)
关键词 杏仁早餐 Peleg模型 含水量 脆性 almond breakfast； Peleg model； water content； crispness
分类号 TS255.6 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献12

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同被引文献20

  • 1周婉君,王剑河,吴燕燕,李来好,郝淑贤,岑剑伟,陈胜军.水发鱼皮工艺研究[J].食品科学,2007,28(8):233-236. 被引量：14
  • 2苏丹.老龄梅花鹿肉嫩化方法研究[D].长春:吉林大学,2012.
  • 3GB/T 9695.5—2008,肉与肉制品 pH 测定[S]. 2008.
  • 4DONG Liangliang, ZHU Junli, LI Xuepeng, et al. Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage[J]. Food Control, 2013, 31(2): 586-592.
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  • 6ABU-GHANNAM N, MCKENNA B. The application of Peleg’s equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)[J]. Journal of Food Engineering, 1997, 32(4): 391-401.
  • 7CORZO O, BRACHO N, RODRIGUEZ J, et al. Comparison of Peleg and Azuara et al. models in the modeling mass transfer during pile salting of goat sheets[J]. LWT-Food Science and Technology, 2012, 46(2): 448-452.
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食品工业科技
2012年 第12期

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