溶液离子和pH对加热马铃薯抗压强度的影响

The Effects of lons and pH on the Compressive Strength of Cooked Potatoes.

分别以氯化钙、醋酸钙、氯化钠及其缓冲液加热马铃薯片，并从食品流变学的观点分析了溶液离子存在和pH变化对马铃薯组织结构的影响。实验结果表明，马铃薯加热过程中由于pH下降或钙离子作用，其组织增加和抗压强度将随着加热时间延长而消失。pH下降因素的影响远大于钙离子的存在。

Potato disks were cooked in solutions of calcium chloride,calcium acetate,sodium chloride and their buffered solutions in the experiments.From point of view of rheology,the effects of ions and pH on texture of cooked potatoes were investigated.It showed that the compressive strength increased due to the variance of pH or the Presence of calcium was overcome by extending the time of cooking.It suggested that the pH reduce in cooking liquor might be more effective factor than the presence of calcium in the cooking liquor.