储藏期猕猴桃质构变化的研究及人工咀嚼的建立  

Detection of texture properties of kiwi fruits by texture profile analysis and simulation of manual chewing

作　　者：吴旻丹[1] 陈瑜[1] 金邦荃[1] 

机构地区：[1]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品工业科技》2010年第12期146-148,152,共4页Science and Technology of Food Industry

摘　　要：研究猕猴桃果实质构分析方法,建立一种模拟人工口腔咀嚼的实用模型与方法。采用质构仪质地多面分析法,对三个品种的猕猴桃常温仓储过程中质构特征变化进行分析和研究。结果表明,随着储藏时间的延长,猕猴桃果肉的硬度、咀嚼性、回复能量、最大载荷和平均载荷呈下降趋势,粘滞性呈上升的总趋势;硬度与回复能量、平均载荷的相关性极显著(p<0·01);柔韧性与粘滞性、凝聚性的相关性显著(p<0·05);建立猕猴桃果实人工模拟咀嚼数学模型:Y咀嚼性=0·055X硬度+0·161X弹性+2·521X耐咀性-0·566(R2=0·858)。质构仪质地多面分析对果蔬质构性能的检测可以模拟人工咀嚼且客观准确。Texture properties of three kinds of kiwi fruits were analyzed using TPA to find a new practical model of manual chewing simulation method.The results showed that the hardness,chewiness,recoverable work done,peak load and peak load of kiwi fruits decreased during normal temperature storage,but the adhesiveness increased.Results showed that there was a very significant correlation between hardness with recoverable work done and mean load（p〈0.01）,there was a significant correlation between deformation with adhesiveness and cohesiveness（p〈0.05）.And a manual chewing artificial model of kiwi was established.TPA can simulate the artificial chewing and show objective and accurate texture properties of fruits.

关 键 词：人工模拟 质地多面分析(TPA) 质构 猕猴桃 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]