从力学性质测试与感官鉴定分析加热方式对马铃薯组织结构的影响

Heating Methods Study on Potato Textural Variation

马铃薯片分别以沸水、蒸汽和微波三种方式加热一段时间后，测其中心温度，并经力学性质测试和感官鉴定两种方法对其组织结构变化进行评价。实验发现不论哪种加热方式，两种评价结果都存在着相互对应的关系；薯片组织结构变化的程度，并不完全取决于加热后食品中心达到的温度，而主要与加热方式和加热速率有关。

Standard potato slices were heated for various periods of time by three different methods:boiling water,steam under pressure,and a microwave oven.After heating ,the internal temperature was measured together with textural characteristics as sessed,using both taste panel and mechanical properties test.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture stress and rupture energy.It was also found that the degree of textural variation of a potato does not depend solely on the internal temperature reached,but is particularly dependent on the heating method and on the rate of heating.