食品与机械2024，Vol.40Issue(6)：11-18,96,9.DOI:10.13652/j.spjx.1003.5788.2024.80046
挤压猕猴桃猪肉干维生素C损失预测模型研究
Research on vitamin C loss prediction model of extruded kiwifruit pork jerky
摘要
Abstract
[Objective]In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the"black box"problem of nutrient loss during the extrusion process.[Methods]In this paper,a twin-screw extruder was used to produce kiwifruit pork jerky,and the VC content of the material before and after extrusion was determined by high performance liquid chromatography,and the Mean Residence Time(MRT)was used as the reaction time of the material in the barrel,and the VC loss rate under different extrusion conditions was dynamically analyzed.[Results]Increasing the temperature and moisture content of the barrel,decreasing the screw speed,and increasing the amount of dried fruit added during the extrusion process will increase the VC loss rate of the extruded material.The variation pattern of MRT and VC loss rate is basically consistent.Dynamic analysis shows that VC loss during the extrusion process follows a first-order dynamic model,and the VC loss rate constant is between 0.003 54 and 0.006 05 s-1.[Conclusion]MRT is an important factor affecting the variation of VC loss rate.A predictive model for VC loss rate can be obtained through multiple regression analysis,which can achieve reasonable prediction of the variation pattern of VC loss rate under different conditions and reduce production costs.关键词
双螺杆挤压/猕猴桃/猪肉/平均停留时间/维生素C/动力学分析Key words
twin-screw extrusion/kiwifruit/pork/the mean residence time/vitamin C/kinetic analysis引用本文复制引用
张广涛,李静鹏,马秀兰,邓力..挤压猕猴桃猪肉干维生素C损失预测模型研究[J].食品与机械,2024,40(6):11-18,96,9.基金项目
国家自然科学基金(编号:32260642,32260644) （编号:32260642,32260644）
贵州省科技计划项目(编号:黔科合基础-ZK[2022]一般066) （编号:黔科合基础-ZK[2022]一般066）
