發(fā)布時間：2019-01-04 23:14

【摘要】：中式烹飪是中國傳統(tǒng)食品操作技術(shù)的核心內(nèi)容之一,具有穩(wěn)定的市場。爆炒是中式烹飪的典型操作,過程復(fù)雜、操作劇烈,常規(guī)方法無法對其顆粒內(nèi)部溫度分布進行測量,無法進行相應(yīng)的烹飪熱處理效果驗證。時間溫度積分器(TTIs)定義為可以用來模擬目標(biāo)質(zhì)量參數(shù)的溫度--時間總體變化效果的小型裝置,可以用來對熱處理效果進行評價,由食品模擬物和指示劑組成,將TTIs指示劑放入作為載體的食品模擬物之中,在熱處理前后通過測定TTIs指示劑的變化,配合數(shù)學(xué)模型,推算熱處理過程的溫度歷史及品質(zhì)動力學(xué)變化。TTIs指示劑的選用應(yīng)與熱處理的關(guān)鍵品質(zhì)因子具有相同或相近的動力學(xué)參數(shù),從而表征加熱強度對該品質(zhì)因子的影響,作為典型烹飪工藝的爆炒,主要針對肉類、內(nèi)臟等蛋白質(zhì)原料,而蛋白質(zhì)變性的z值為5-10℃,本文尋找到z值為7.35℃的耐高溫α-淀粉酶,可指示蛋白質(zhì)變性情況。食品模擬物應(yīng)具有熱物理性質(zhì)穩(wěn)定,特別是高溫條件下的熱穩(wěn)定性;組織強度較大,特別是在高溫且存在強烈攪拌的條件下不易變形;熱物性參數(shù)與真實食品相近;易于制作等特點,選取魔芋凝膠作為食品模擬物,構(gòu)建中式烹飪研究用TTIs。在不同的設(shè)定的流體-食品顆粒傳熱條件下,由該TTIs裝置酶活變化測定結(jié)果,結(jié)合非穩(wěn)態(tài)傳熱數(shù)學(xué)模型計算得到的顆粒溫度-時間關(guān)系并與實驗測定結(jié)果比較,采用最小溫度目標(biāo)總體差平方法(LSTD)得到兩者差距最小時的溫度曲線,結(jié)合酶失活動力學(xué)求模型得剩余酶活分別為53715.27u/g、53493.25u/g、53894.32u/g,與實測酶活54945u/g、53386.67u/g、54362.54u/g相比,誤差均小于2.24%,證明了TTIs數(shù)學(xué)模型準(zhǔn)確可靠。利用TTIs對爆炒工藝中的表觀換熱系數(shù)進行測算。選取與TTIs熱物性相近的豬里脊肉為原料,將尺寸相同的TTIs和豬里脊肉同時爆炒后,測得其剩余酶活。利用ANSYS軟件中的函數(shù)編輯器定義爆炒工藝中不同時刻溫度-時間變化函數(shù)和表面換熱系數(shù)hfp,通過調(diào)用載入器讀取該分段函數(shù),并使用邊界加載對被加熱顆粒的傳熱過程進行數(shù)值模擬,得到對應(yīng)的溫度歷史,結(jié)合酶失活動力學(xué)計算求得剩余酶活,不斷調(diào)整輸入hfp,直至計算酶活與結(jié)實測酶活相近,并得到對應(yīng)的hfp。
[Abstract]:Chinese cuisine is one of the core contents of Chinese traditional food operation technology and has a stable market. Explosive cooking is a typical Chinese cooking operation, the process is complex, the operation is violent, the conventional method can not be used to measure the temperature distribution inside the particles, and the corresponding cooking heat treatment effect can not be verified. The time temperature integrator (TTIs) is defined as a small device that can be used to simulate the overall effect of the temperature and time variation of the target quality parameter. It can be used to evaluate the heat treatment effect and consist of food simulators and indicators. The TTIs indicator was put into the food simulator as the carrier, and the change of TTIs indicator was determined before and after heat treatment. The temperature history and quality dynamics of heat treatment process were calculated. The selection of TTIs indicator should have the same or similar kinetic parameters as the key quality factor of heat treatment, so as to characterize the influence of heating intensity on the quality factor. As a typical cooking technology, it is mainly aimed at meat, viscera and other protein raw materials, and the z value of protein denaturation is 5-10 鈩，

本文編號：2400927