课件：食品工程学品质变化速度.ppt

* This figure will give you some information on the calculation of gelation rate and gel disintegration rate. Calculation of Gelation Rate The gelation rate was estimated as a reciprocal time (T1/2 , sec) required for reaching the half-maximal breaking force as proposed (Katoh, 1984). And using the following equation. K = 1/T1/2 (s-1), detail was shown in figure. Calculation of Gel Disintegration Rate The first order disintegration rate constant(K) of the gel breaking force was calculated as Hashimoto et al (1983) reported using the following equation. K =(ln G0-lnGt)1/t, where the G0 and Gt were the breaking force before and after heating for t sec. Certainly, the calculation of K and KD must be at the time when maximum breaking force occurred. * This is an arrhenius plot of the gelation rate of freshwater fish and walleye pollack surimi. The logarithm of K, that is, gelation rate, was plotted against the reciprocal of the absolute temperature. The relation between the gelation rate and the heating temperature was shown by two straight lines which bend at around 50oC Therefore, this result suggests that the heat-induced gelation of surimi occurs due to different chemical reactions at the upper and lower temperature side of boundary of around 50oC. The enhancement effect of gel strength by two-step heating is inferred through the effect of the addition of two different chemical reactions and more. * This figure show the disintegration rate( simple called modori, gel degradation) by heating temperature for different fish species. Walleye pollack has a wild disintegrating temperatures range from 30--85oC as compared with other species of freshwater fish. In contrasts, freshwater fish has a narrow disintegrating temperatures range from 40--85oC, and tilapia was from 50oC. There are different peak values of disintegration rate at 60oC, the maximum disintegrating temperature, and the decrease order is silver carp, common carp, tilapia, and blunt snout bream. By the w