挤压刺梨牛肉干中维生素C损失预测模型OACSTPCD

The purpose of this paper is to explore the principle of vitamin C loss in extruded Rosa roxburghii Tratt beef jerky and investigate the"black box"problem of nutrient loss during the extrusion process.By using Rosa roxburghii Tratt beef jerky produced with a twin-screw extruder,we measured the vitamin C contents before and after extrusion by HPLC,then calculated the vitamin C loss rate during this process.Moreover,we collected the residence time of the material in the extruder by using toner as the tracer,and the mean value was considered to be the reaction time.Based on the kinetic analysis of VC loss rates under different extrusion conditions with various barrel temperatures and screw speeds,a VC loss rate prediction model was established using polynomial regression analysis method.As a result,the VC loss rates were negatively correlated with barrel temperatures and screw speeds,despite the amounts of Rosa roxburghii Tratt.In addition,dynamic analysis could generate the vitamin C loss rate constant,which was between 0.003 54 and 0.006 05 s-1 under different extrusion conditions.Further polynomial regression analysis provided the prediction models of k and tm for different barrel temperatures and screw rotation speeds,with the R2 values as 0.756 4 and 0.971 2,respectively.The well-fitted models could reasonably predict the nutrient loss in the extrusion process.