腰果蒸煮品质的多尺度分析  

Multi-scale analyses of cooking quality of cashew nut

作　　者：刘义军[1] 朱德明[1] 黄晖[1] 黄茂芳[1] 

机构地区：[1]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品与机械》2014年第5期57-60,共4页Food and Machinery

基　　金：农业部公益性行业科技专项(编号:201303077-2)

摘　　要：从质量、几何尺寸和色差3个尺度对腰果的蒸煮品质进行研究。结果表明:蒸煮对腰果的质量、总长度、总厚度有着显著影响,对腰果的总高度影响不显著,其吸水率和形变度与其本身的质量和几何尺寸呈正相关关系,即质量越大,吸水率越高;尺寸越大,形变度越大。对腰果尾部的L、a、b和E值,腰部的a值和E值,头部的a值有显著的影响,整体上来讲蒸煮后腰果表壳颜色呈变暗、变红、变黄的趋势。蒸煮显著性地改变了腰果的品质。The cooking quality of cashew nut was investigated from three aspects of quality, geometry size and color difference. The re- sults showed that the cooking process has a significant effect on the quality, total length and total thickness of cashew nut, but not to the total height of cashew nut. The water absorption and deformation magnitude had a positive correlation with original quality and geome- try size, respectively, namely, the bigger the quality, the higher the water absorption and the bigger the geometry, the greater the de- formation magnitude. And it had a significant effect on the L, a, b and E value of tail, and a and E value of waist, and a value of head. Overall speaking, the color of cashew nut shell after cooking was darker, redder, and more yellow. The cooking process significantly changed the quality of the cashew nut.

关 键 词：腰果 蒸煮 品质 多尺度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]