杏仁早餐的浸泡与脆性变化  

The soaking and crispness changes of almond breakfast

作　　者：马晓燕[1] 李三省 赵小忠[1] 崔思涵[1] 王亮[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]昌吉市质量技术监督局,新疆昌吉831100

出　　处：《食品工业科技》2012年第12期191-193,209,共4页Science and Technology of Food Industry

基　　金：乌鲁木齐市科技创新种子资金(K111410003)

摘　　要：以自制的杏仁早餐为研究对象,应用Peleg模型来描述杏仁早餐的吸水过程;Peleg模型对杏仁早餐浸泡时脆性变化也具有适用性。计算了不同温度下的Peleg方程常数K1、K2,确定了杏仁早餐的吸水动力学方程。Using homemade almond breakfast as research objects,Peleg model was used to describe the absorption process of almond breakfast.Peleg’s equation was applicable for crispness changes during soaking of almond breakfast.Furthermore,the soaking constant K1,K2 at different temperature was calculated,the new water absorption equation of almond breakfast was described.

关 键 词：杏仁早餐 Peleg模型 含水量 脆性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]