使用扩展的斯特里贝克曲线的真实食品的tribological特性及其与营养和rheological参数的关系
Jung Sun Hong1, Mi-Ran Kim2, Yoo Jeong Choi1
1Food Processing Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Republic of Korea.
Journal of texture studies
|August 7, 2024
概括
食物质地,或tribology,受成分和rheology的影响,而不仅仅是食物类型. 了解这些因素有助于对食品摩擦模式进行分类,以改善产品开发.
科学领域:
- 食品科学与技术 食品科学与技术
- 部落学 (tribology) 是一个学科.
- 类风病学 类风病学 类风病学
背景情况:
- 食品的tribological特性显著影响感官感知和产品质量.
- 现有的分类往往忽视了食品成分,质和摩擦之间的复杂相互作用.
- 了解食物摩擦对于开发具有所需纹理和口感的产品至关重要.
研究的目的:
- 为了研究各种商业食品的tribological属性.
- 为了将tribological行为与rheological和营养特征相关联.
- 根据其物理和化学性质来分类食物的三元学模式.
主要方法:
- 评估摩擦因子 (f) 跨越广泛的滑动速度 (v) 使用一个tribological系统.
- 通过动态振荡剪切试验测量了质性质 (粘度,粘弹性,屈服应力).
- 使用主要成分分析和等级分类,包括营养数据 (脂肪,碳水化合物,蛋白质).
主要成果:
- Tribological 模式主要由粘度,粘性弹性,产量压力,脂肪含量和颗粒的存在决定.
- 食品根据摩擦和斜率参数被分为三个不同的集群.
- 组成和质性质在分类中比传统的食品类别更有影响力.
结论:
- 食物的三元学是复杂的,由风湿学和组成因素驱动,而不仅仅是食物类型.
- 这项研究为根据基本性质对食物三元学行为进行分类提供了一个框架.
- 这些发现可以指导食品产品的开发,以优化质感和感官属性.
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