食品科学2016，Vol.37Issue(20)：268-273,6.DOI:10.7506/spkx1002-6630-201620045
油炸挂糊肉片在贮藏过程中水分的动态变化
Dynamic Moisture Change of Battered and Fried Pork Slices during Storage
摘要
Abstract
The aim of this study was to determine moisture migration and desorption isotherm models for battered and fried pork slices. The experimental data were applied for nonlinear regression analysis carried out by the least square method, and the iftting coefifcientR2 was evaluated. The results showed that moisture diffusion during 0–4 h of storage was given priority to the surface evaporation at 0–40℃, while moisture transfer was mainly through internal exchange later. Temperature and moisture loss rate were positively correlated with each other, and moisture loss rate was slowed down after the fourth hour of storage. The desorption isotherm model displayed an S-type curve and belonged to type II isotherm. The equilibrium moisture content was signiifcantly affected by temperature in the range of 0–40℃at the same water activity (P < 0.05). Furthermore, the dynamic moisture changes were assessed by low-field nuclear magnetic resonance (LF-NMR). It was shown that the main moisture loss was derived from free water during the ifrst 4 h storage.No obvious changes int22 ort23 were found. Moisture loss was mainly due to surface diffusion, while moisture mass transfer was mainly through internal exchange from the fourth hour of storage onwards. The dynamic changes of moisture migration was inlfuenced by temperature more signiifcant (P < 0.05). When temperature increased from 30 to 40℃,t22 decreased andP23 signiifcantly increased, indicating that immobile water is converted to free water and that the main moisture loss is derived from immobile water.关键词
动力学/解吸等温线/水分/模型/低场核磁共振Key words
kinetics/desorption isotherms/moisture content/model/low-ifeld nuclear magnetic resonance (LF-NMR)分类
轻工纺织引用本文复制引用
郭希娟,王瑞琦,杨铭铎..油炸挂糊肉片在贮藏过程中水分的动态变化[J].食品科学,2016,37(20):268-273,6.基金项目
黑龙江省青年科学基金项目 （）
