方程在油炸与热风干面条吸水性比较中的应用.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.1 Peleg 方程在油炸与热风干面条吸水性比较中的应用 严勇强，李汴生，阮征 （华南理工大学轻工与食品学院，广东广州510640） 摘要：本文探讨了油炸与热风干面条在不同温度、时间浸泡条件下的吸水性质与动力学研究，其中浸泡温度为40~100 ℃，浸泡 时间为 0.5~20 min。试验结果表明：两种面条在浸泡初始阶段的吸水速率较高，随着时间的延长，增速逐渐降低并趋于平缓。Peleg 方程对两种面条吸水曲线具有较高的拟合性，相关系数均在0.99 以上；方程中的速率常数K 与容量常数K 均随温度升高而降低， 1 2 而且试验发现油炸面条的速率常数K1 随温度变化幅度小于热风干面的；在60~80 ℃间，热风干面吸水速率出现突然增大的转折。对 K 、K 与温度进行多种回归分析，得出最佳拟合方程为对数方程，相对系数在0.94 以上；在90 ℃条件下，将通过Peleg 方程计算的 1 2 预测值与试验值进行相对误差分析，得出E （%）在2%左右，相对误差远小于 10%，具有较高的精确性。将两种面条不同温度的K 1 值与温度进行Arrhenius 方程拟合，相关系数达到0.94，具有较好的拟合性，同时发现在水浸泡过程中油炸面条的活化能E 要高于热 风干面。 关键词：油炸干面；热风干面；吸水；Peleg 方程 文章篇号：1673-9078(2013)1-107-111 Application of Peleg Equation in Evaluation of Water Absorption in Fried and Hot Air Dry Noodle during Soaking YAN Yong-qiang, LI Bian-sheng, RUAN Zheng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The water absorption properties and kinetics of fried and hot air dry noodles were investigated at the soaking temperature of 40~100 ℃and soaking time of 0.5~20 min. The results showed that two kinds of noodles had a high soaking rate and decreased gradually with the extended time at the soaking initial stage. The noodles water absorption curve fit the Peleg equation very well, and the correlation coefficients were above 0.99. The rate constants K1 and capacity constants K2 in the equation decreased with the increasing temperature, and the difference of rate constant K 1 at different temperatures of fried dry noodle were less than that of hot air dry noodl