中国食品学报2023，Vol.23Issue(11)：182-190,9.DOI:10.16429/j.1009-7848.2023.11.018
燕麦挂面品质与干燥系统中耦合因子的关系研究
Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems
摘要
Abstract
A multivariate linear regression model between the coupling factor and the quality index of oat noodles in the drying system was established,and the drying coupling factor predicted the quality index of oat noodles.Taking the quality index of oat noodles as the dependent variables,and the coupling factors(temperature,air absolute water poten-tial,air absolute water potential and accumulated temperature)as the independent variables,through multiple linear re-gression,the prediction model of each quality index of oat noodles was established,evaluated and verified.The results showed that the established quality index regression models of optimal cooking time,cooking loss,cooking water absorp-tion,ductility,hardness,chewability,adhesion,flexural strength,breaking distance,acidity and fatty acid value,were significant(P＜0.01),and the model's coefficients R2 for quality index prediction were 0.8075,0.9981,0.8485,0.8354,0.8118,0.8194,0.8030,0.8416,0.8838,0.8100 and 0.8888,respectively.The drying coupling factor can be used to predict the quality index of oat noodles,and the study provided a theoretical basis for the quality control of oat noodles in the drying process.关键词
燕麦挂面/干燥/耦合因子/预测模型Key words
oat noodles/drying/coupling factor/predictive model引用本文复制引用
田媛,刘振蓉,胡新中,赵武奇..燕麦挂面品质与干燥系统中耦合因子的关系研究[J].中国食品学报,2023,23(11):182-190,9.基金项目
陕西省国际合作基地项目(2019GHJD-15) （2019GHJD-15）
国家燕麦荞麦产业技术体系项目(CARS-07) （CARS-07）
陕西省谷物食品科学与营养创新团队项目(2020TD-049) （2020TD-049）
