现代食品科技2013，Vol.29Issue(1)：107-111,5.
Peleg方程在油炸与热风干面条吸水性比较中的应用
Application of Peleg Equation in Evaluation of Water Absorption in Fried and Hot Air Dry Noodle during Soaking
摘要
Abstract
The water absorption properties and kinetics of fried and hot air dry noodles were investigated at the soaking temperature of 40~100 ℃ and soaking time of 0.5-20 min. The results showed that two kinds of noodles had a high soaking rate and decreased gradually with the extended time at the soaking initial stage. The noodles water absorption curve fit the Peleg equation very well, and the correlation coefficients were above 0.99. The rate constants K1 and capacity constants K2 in the equation decreased with the increasing temperature, and the difference of rate constant K1 at different temperatures of fried dry noodle were less than that of hot air dry noodle. Within the temperature of 60-80℃, the rate constant Ki of hot air dry noodle soaking increased suddenly to the turning point. Multiple regression analysis equations were used to fit the relation between K1/K2 and the temperatures, and the best fitting equation was the logarithmic equation for the high related coefficient The predicted values and experimental values at 90℃ were used to calculate the relative error, and the value of E (%) was 2% which was much less than 10%. The Arrhenius equation was used to fit the water soaking rates of the two kinds of noodles at different temperatures and the correlation coefficient was 0.94 which meant proper suitable. The value of activation energy E of fried dry noodles was higher than that of hot air dry noodle.关键词
油炸干面/热风干面/吸水/Peleg方程Key words
fried dry noodle/hot air dry noodle/water absorption/Peleg equation引用本文复制引用
严勇强,李汴生,阮征..Peleg方程在油炸与热风干面条吸水性比较中的应用[J].现代食品科技,2013,29(1):107-111,5.基金项目
广东省教育部产学研结合项目(2011A090200041) （2011A090200041）
