食品工业科技2012，Vol.33Issue(21)：85-90,6.
皱纹盘鲍足肌热处理过程中品质变化的动力学初探
Kinetics of quality changes of Haliotis discus hannai Ino foot muscle during thermal processing
摘要
Abstract
Thermal processing is one of the key technics of abalone process.Cooking loss,color and hardness of Haliotis discus hannai Ino foot muscles were studied to show kinetics changes and rules at 60,70,80,90,100℃ with different time intervals up to 640s in water bath.Results showed that:cooking loss increased with increasing time and temperature in varying degrees. It leveled off after a period of rapid growth and was followed a first-order reaction.Most of cooking loss occurred during the first 80s.The b* and color difference(△E)of Haliotis discus hannai Ino foot muscles were significantly affected by both processing time and temperature,they were observed and followed a zero-order reaction. Hardness first increased rapidly with increasing time, and then decreased rapidly.It finally decreased slowly and tended to a balance.A second-order reaction of kinetics model was used to describe it changes.Higher temperature and shorter cooking could get higher quality of Haliotis discus hannai Ino.关键词
皱纹盘鲍/热处理/动力学/品质变化/颜色Key words
Haliotis discus hannai Ino/thermal processing/kinetics/quality changes/color分类
轻工纺织引用本文复制引用
王兆琦,薛长湖,丛海花,孙兆敏,贾敏,张文杰..皱纹盘鲍足肌热处理过程中品质变化的动力学初探[J].食品工业科技,2012,33(21):85-90,6.基金项目
国家863计划项目 （）
长江学者和创新团队发展计划资助. （）
