饼干过程中的形态变化和颜色发展-动力学,热量和质量转移方面的考虑
Chang Chen1, Mauricio Espinal-Ruiz1, Alyssa Francavilla1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Journal of food science
|May 24, 2024
概括
饼干涉到形状和颜色的显著变化,直接与水分损失有关. 了解这些相关性有助于优化烤条件,以提高饼干质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学是一种材料科学.
- 化学工程是化学工程的组成部分.
背景情况:
- 颜色和形状是饼干等制品的关键质量指标.
- 烤条件和成分显著影响饼干的外观和结构.
研究的目的:
- 系统地分析饼干在过程中颜色和形状的变化.
- 为了建立制参数和质量属性之间的相关性,用于过程建模.
主要方法:
- 根据标准协议,在三个温度下 (185,205,225°C) 烤饼干.
- 监测水分含量,水活动,表面温度,尺寸和颜色指数 (亮度,红色,蓝色,棕色指数 [BI]).
- 利用相关性分析,并开发了经验和运动模型.
主要成果:
- 饼干尺寸和颜色指数与随时间的湿度含量变化有很强的相关性.
- 测量了光度和色指数 (BI) 变化的温度依赖性,并发现它们与位置无关.
- 开发了特征这些关系的经验和运动模型.
结论:
- 热量和质量转移显著影响烤过程中的物理和物理化学变化.
- 开发的模型为优化饼干过程提供了基础.
- 定量洞察力有助于确定最佳烤条件,以提高饼干质量.
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