谷物早餐吸水和脆性动力学模型研究  

Kinetics Model of Rehydration and Crispness in Cereal Breakfast

作　　者：孙娟[1] 张才科[1] 张晖[1] 王立[1] 钱海峰[1] 齐希光[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国食品学报》2016年第12期93-100,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划(2012BAD37B08)

摘　　要：在国外,谷物早餐通常配合牛奶食用,要求在牛奶中能较长时间保持原有的形状和较高的脆性。然而,中国人的热饮热食习惯对谷物早餐的保脆性提出了更高的要求。本文以谷物早餐在热牛奶中的脆性为指标,研究其吸水变化动力学模型和脆性变化动力学模型。结果显示:Peleg模型、一级动力学模型和Weibull模型都能较好拟合吸水曲线,而Weibull模型的RMSE值最小,精度最高。Peleg模型和一级动力学模型也能较好地拟合脆性变化曲线。相对而言Peleg模型的RMSE值较小,精度较高。本研究结果为我国早餐谷物食品的研究与开发提供一定的理论依据。Cereal breakfast is usually eaten while soaked in milk in other countries, which calls for its good ability of maintaining original shape and good crispness in a relatively long time. But causing Chinese dieton cereal breakfast with hot drinks, higher requirements were needed to put forward. Focusing on cereal breakfast＇s bowl life in hot milk,rehydration kinetics and changes of crispness of cereal breakfast in hot milk was studied. Results showed that all of the three models, including Peleg model, first-order kinetic model and Weibull model described the rehydration characteristics adequately. In comparison, Weibull model described the rehydration characteristics relatively best with the smallest RMSE value. As for the changes of crispness, Peleg model was better than first-order kinetic modelbecause of smaller RMSE value. All of these studies were analyzed to provide certain theoretical guide for future researchand development.

关 键 词：谷物早餐 吸水 脆性 动力学模型 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]