加工热历史对发酵包子传质传热和食用品质的影响
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- 英文论文题名：The effect of thermal history on mass and heat transfer and edible quality of steamed stuffed buns
- 论文作者：唐帅 ; 杨玥熹 ; 顾振宇
- 英文论文作者：Tang Shuai ; Yang Yuexi ; Gu Zhenyu ; School of Food science of Biotechnology ; Zhejiang Gongshang University
- 年：2016
- 作者机构：浙江工商大学食品与生物工程学院;
- 论文关键词：发酵包子 ; 热历史 ; 传质传热 ; 食用品质 ; 数值仿真
- 英文论文关键词：steamed stuffed buns ; thermal history ; mass and heat transfer ; edible quality ; numerical simulation
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS213.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：109k
- 原文格式：O
- 会议级别：全国
摘要
发酵包子在包制完成后一般要经历加热蒸制、降温冷却过程才能食用,加工热历史直接影响传质传热的过程,进而影响发酵包子食用品质。本研究通过热力学、动力学、质构学等方法研究了加工热历史对发酵包子传质传热和食用品质的影响。首先,通过热电偶测定发酵包子瞬态温度场的分布,建立了不同蒸制条件下包子各位置升温曲线模型以及不同冷却条件下包子各位置降温曲线模型,发现环境冷却温度对包子馅温度平衡时间影响较小,冷却5-6 min后即可达到平衡。接着,对包子冷却模型温度场进行数值仿真模拟,验证实验测定结果与有限元模拟结果趋势相符。另外,面皮成分及特性测定结果表明,随着蒸制时间延长,包子面皮水分上升、可溶性蛋白质含量下降、碘蓝值上升;结合热力学研究结果分析可知,面皮升温曲线和面皮水分含量、可溶性蛋白含量、碘蓝值和RVA特征值之间存在极显著的关系。质构测定结果表明,随着冷却时间的延长,包子硬度、咀嚼性增加,包子弹性、内聚性、回复性因馅料不同而呈现不同的变化趋势。
Steamed stuffed buns are consumed after the steaming and cooling process.Thermal history has a direct impact on the mass and heat transfer process,and moreover,affects the edible quality of steamed stuffed buns.In this research,the effects of thermal history on the heat and mass transfer and edible quality of steamed stuffed buns were studied by means of thermodynamics,kinetics and textural characterization.First,mathematical temperature models in steaming and cooling process were established by measuring the temperature distributions with different heating rate and cooling conditions of buns with thermocouple.According to the model,the temperature of stuff decreased to the same value after cooling for 5-6min,and no significant correlation was found between the ambient cooling temperature and temperature equilibrium time.Second,according to the finite element method,the cooling mathematical model equations were established by the software ANSYS Workbench 14.5,and the simulation results are verified to coincide with the experimental data.In addition,the results of component and characteristics determination of dough showed that the water content and iodine blue value increased and soluble protein content decreased with the increase of steaming time.Combined with thermodynamic analysis,significant correlations were found between the heating curve and some indexes,including moisture content,soluble protein content,iodine blue value and RVA properties.The results of texture measurement showed that the hardness,chewiness of steamed stuffed buns increased with the increase of cooling time,and the springiness,cohesiveness,resilience varied with stuff.
Steamed stuffed buns are consumed after the steaming and cooling process.Thermal history has a direct impact on the mass and heat transfer process,and moreover,affects the edible quality of steamed stuffed buns.In this research,the effects of thermal history on the heat and mass transfer and edible quality of steamed stuffed buns were studied by means of thermodynamics,kinetics and textural characterization.First,mathematical temperature models in steaming and cooling process were established by measuring the temperature distributions with different heating rate and cooling conditions of buns with thermocouple.According to the model,the temperature of stuff decreased to the same value after cooling for 5-6min,and no significant correlation was found between the ambient cooling temperature and temperature equilibrium time.Second,according to the finite element method,the cooling mathematical model equations were established by the software ANSYS Workbench 14.5,and the simulation results are verified to coincide with the experimental data.In addition,the results of component and characteristics determination of dough showed that the water content and iodine blue value increased and soluble protein content decreased with the increase of steaming time.Combined with thermodynamic analysis,significant correlations were found between the heating curve and some indexes,including moisture content,soluble protein content,iodine blue value and RVA properties.The results of texture measurement showed that the hardness,chewiness of steamed stuffed buns increased with the increase of cooling time,and the springiness,cohesiveness,resilience varied with stuff.
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