粒子大小和形状对固体-液体分散系统与凝颗粒质地属性的影响
Miyu Tanikawa1, Yoshiyuki Watanabe1
1Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Osaka, Japan.
Journal of texture studies
|October 22, 2024
概括
了解食物质感是质量的关键. 这项研究量化了固体-液体分散的纹理,就像食品中一样,使用粒子特性和产量压力,帮助食品科学和产品开发.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 材料科学 材料科学 材料科学
背景情况:
- 食品质地显著影响食品质量和消费者接受度.
- 食品质感的定量分析,特别是时的固体-液体分散,仍然具有挑战性.
- 大多数食物存在于口腔中的固体-液体分散,需要对质感进行评估.
研究的目的:
- 量化评估固体液体分散系统的纹理特性.
- 为了研究在口过程中食物质感的物理行为.
- 建立基于颗粒特性的食品质感预测模型.
主要方法:
- 在固体-液体分散系统中利用球形和立体凝颗粒 (agar和konjac).
- 采用背向挤出方法来测量纹理特性.
- 分析了粒子大小,形状,混合比率和组件度对产量压力的影响.
主要成果:
- 产量应力高度依赖于粒子大小,形状,混合比率和组件度.
- 一个拟议的指数,结合粒子属性和单粒子产量应力,准确预测系统产量应力.
- 粘性和可回收性对颗粒大小的依赖性最小.
结论:
- 该研究提供了一种方法来阐明各种食品的质地特性.
- 这些发现有助于开发新的食品和美食.
- 这项研究通过提供定量纹理见解,使食品科学和工业受益.
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