摘要
研究滑油过程中猪肉V_(B_1)含量变化的规律,重点研究猪肉滑油过程中滑油时间、滑油温度对V_(B_1)含量的影响,探究滑油过程猪里脊肉片中V_(B_1)损失的动力学规律,建立猪肉片滑油过程V_(B_1)含量的预测模型。猪里脊肉片滑油过程中V_(B_1)的损失规律符合一级反应动力学方程。动力学活化能Ea为24.82 k J/mol,指前因子k0为5.28,经偏差度、准确度、相对偏差等检验,该方程能较准确预测猪里脊肉片滑油过程V_(B_1)的损失。
It was studied how the V_(B_1) content during the pork oil bath changed,focusing on researching the influence of time,temperature on the content of V_(B_1). At the same time,dynamics equation of V_(B_1) of the meat heated in the process was got,and concent of V_(B_1) of the meat heated in the process could be predicted. The regular of V_(B_1) losses in the process of pork oil bath brought into correspondence with the kinetics equation of first-order reaction. The kinetic activation energy(Ea)was 24.82 k J/mol,and the pre-exponential factor(k0)was 5.28.And the bias factor(BF),accuracy factor(AF),and the relative deviations of the equation were examined,the loss of V_(B_1) of pork loin after oil bath heating process could be accurately predicted by this equation.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期32-35,88,共5页
Food Research and Development
基金
校企合作项目(HFXMLZ-PC1401
校项目编号1400140033)
