竹笋腌制过程中质构变化的动力学分析  

Texture change kinetics analysis of bamboo shoot during pickling process

作　　者：张倩钰 郑炯[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品与发酵工业》2015年第9期140-143,共4页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金项目(XDJK2013C131);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：研究了不同盐浓度(3%、7%、11%、15%、19%和23%)对腌制竹笋硬度变化的影响。结果表明:腌制63d后竹笋的硬度明显降低,且盐浓度越小竹笋硬度下降得越多。对一级动力学经典方程进行修正,建立了竹笋腌制加工过程中质构变化的动力学模型T=(T_o-T_b)×exp[-k×(t+t_a)]+T_b。通过比较动力学方程计算硬度变化的理论值与试验实测值,验证了竹笋腌制过程中的硬度变化符合一级反应动力学模型(R^2=0.992 5)。所有盐浓度条件下动力学方程具有较高的线性拟合度(R^2>0.982 1),该模型方程能较好的描述和预测不同盐浓度下竹笋腌制过程中质构的变化过程。Effects of different salt concentration （3% , 7% , 11% , 15% , 19% and 23% ） on texture change of bamboo shoots during pickling process was investigated. The results showed that the hardness of bamboo shoots de- creases significantly （P 〈 0.05） after pickling for 63d, especially in low salt concentration solution. According to modified first-order kinetic classical equation, and a new established kinetic model for the texture changes of bamboo shoots during pickling, which was presented as follows ： T = （ Ta - Tb）× exp [ - k × （ t ＋ ta） ] ＋ Tb. The correlation coefficient of the hardness changes from experiments and prediction by the kinetic model was 0. 992 5. This verifies that the hardness changes of bamboo shoots during pickling fits with a first-order reaction. Samples under different salt concentration are all fitted with the kinetic model （R^2 〉 0. 982 1 ）. This indicated that texture changes of bamboo shoots under different pickling conditions could be described and predicted by the established model equation.

关 键 词：竹笋 腌制 质构 硬度 动力学 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]