马片的纹理特性与油炸油的扩散系数之间的相关性
Şermin Demirpençe1, Filiz Altay1
1Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
Journal of texture studies
|September 8, 2025
概括
马片的质量,包括油含量和脆度,受到使用的油炸油类型的重大影响. 了解油的扩散特性有助于优化油炸过程,以改善片的生产.
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:
- 用于油炸的植物油类型对片的最终特征有很大影响.
- 油的吸收,水分含量和质感是马片的关键质量参数.
研究的目的:
- 为了研究不同植物油对马片性质的影响.
- 为了将油的扩散系数与芯片水分,油吸收和纹理相关联.
- 了解油的流动性如何影响炸片的质量.
主要方法:
- 片被炸在四种不同的油中:玉米油,橄油,棕油和向日油.
- 使用动态光散射 (DLS) 测量了石油扩散系数,并使用阿雷尼乌斯方程进行了推断.
- 有效的扩散系数是使用Fick的扩散定律来计算的.
主要成果:
- 脂肪含量从32% (棕油) 到43% (向日油) 不同.
- 在棕油中炸的片的硬度最高,而向日油的硬度最低.
- 在油的扩散系数和芯片的水分,脂肪含量和质地之间发现了强烈的相关性.
结论:
- 油类型极大地影响了马片的质量属性.
- 油的扩散和流动性在决定芯片质地和油吸收方面发挥着至关重要的作用.
- 优化油的选择和油炸条件可以导致油含量减少和改善片的脆度.
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