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饼的油炸:对质量转移的影响和一些质量指数的影响
Ipek Demirel Demiray1, Haluk Ergezer2, Engin Demiray2
1Food Engineering Department, The Graduate School of Natural and Applied Sciences Pamukkale University Denizli Türkiye.
在更高的温度下油炸块会增加水分损失和油脂吸收,影响质地和颜色. 优化油炸参数是食品工业产品质量和一致性的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 材料科学 材料科学 材料科学
背景情况:
- 深油炸是一种常见的方法,用于块.
- 了解油炸温度对食品质量的影响对于食品行业至关重要.
研究的目的:
- 为了研究深油炸温度 (160°C,170°C,180°C) 对块质量的影响.
- 分析质量转移特征,包括水分损失和油脂吸收.
- 为了评估纹理和颜色属性的变化.
主要方法:
- 块在三种不同温度下深油炸180秒.
- 计算了湿度扩散系数和油吸收转移系数.
- 确定了水分损失和油脂吸收的激活能量.
- 测量了纹理特性 (硬度,弹性,可性,凝聚性) 和颜色 (L*, ΔE).
主要成果:
- 湿度扩散和损失随着烤温度的增加而增加,湿度损失的激活能量为128.81kJ/mol.
- 油吸收随着温度的增加而减少,油吸收的激活能量为-35.63 kJ/mol.
- 硬度,弹性和性随温度增加,而凝聚性保持稳定. 亮度下降,和总的颜色变化增加与更高的温度.
结论:
- 烤温度显著影响块的质量,影响水分和油含量,质感和颜色.
- 该研究提供了优化深脂油炸参数的数据,以提高产品质量和一致性.
- 进一步的研究可以探索涂层或替代油炸方法来控制油的吸收.
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