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高速计算机断层扫描可视化油脂吸收的3D微观结构动态深食品

U Verma¹, I M Riley², B Lukić³

¹Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001, Leuven, Belgium.

Nature communications

|March 17, 2025

概括

高温度增加了食物中油脂的吸收,因为它会形成皮层和孔隙. 这项研究使用了4D成像来可视化油的吸收是如何受到温度依赖的结构变化在油炸过程中受影响.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
物理物理学物理

背景情况:

在油炸过程中油的吸收会影响食物的质地和质量.
炸过程中食品的结构变化为石油透创造了途径.

研究的目的:

为了研究油过程中油脂吸收的机制.
了解油炸油温度对食品微观结构和油脂吸收的影响.

主要方法:

使用了4D成像系统与快速同步辐射断层扫描.
在麦粉面团深和冷却过程中进行现场可视化.
分析了结构变形,孔隙形成和油分布.

主要成果:

相比较低的温度 (150°C:12.2%,120°C:1.3%),较高的油温度 (180°C) 导致油含量显著增加 (14.4%).
升高的温度促进了地的形成和表面开口,通过地毛孔的毛细血管作用增强了油的吸收.
观察到孔隙连接和网络完整性的温度依赖变化,影响了油的吸收率和分布.

结论:

油炸油的温度对结构变化,孔隙特征以及后续油食物中油的吸收有重大影响.
4D同步成像为油炸过程中油脂吸收的动态过程提供了宝贵的见解.
控制油炸温度是控制油脂含量和油炸产品的感官特性的关键.

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