食品工程學品質變化速度-全文預覽
【正文】 rinsic parameters: Temperature (. 30 – 40oC referred to mesophiles), RH%, gases in environment. b. Macrobiological 1. Insect Pests flies and cockroaches, moth, beetles 2. Rodents proper sanitation (all packaging material apart from metal and glass can be attacked by rats and mice) 案 例 Methods Surimi Surimi paste Heatinduced gel 1. Defrosting (halfthawed). 2. Grinding with NaCl, additives, chilled distill water, etc. 3. Stuffing into a 35 mm diameter folded PVDC tube casing, ca. 100g each sample. Incubated at a certain temperature for a definite time, including: * Onestep heating ( 60?C suwari gel。C. Disintegration rate constants of different surimi gels 30 40 50 60 70 85Heating temperature (癈)Disintegration rate constant (KD?05, S1)Walleye pollackSilver carp Common carpTilapiaBlunt snout breamWANG XICHANG SHOU, China 。1/t, s1 Where the G0 and Gt were the breaking force before and after heating for t second. Calculation of gel disintegration rate: 320g (Fmax)0501001502002503003500 100 200 300 400 500 600Incubation time (min)Breaking force (g)T1/2 (1500sec) 160g () A B C Arrhenius plots for gelation rates of freshwater fish and walleye pollack protein1/T?03 (K1)Gelation rate K?05 (s1)Walleye pollackSilver carp Bighead carp Grass carp Arrhenius equation: K=K0exp(Ea
教學課件相關推薦
鄂ICP備17016276號-1