The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics
The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics
复制标题
马铃薯在烹饪过程中的淀粉糊化与质构动力学建模的关系
DOI：
10.1016/0260-8774(94)p2641-h
复制
发表时间：
1995
影响因子：
5.5
通讯作者：
J. Baerdemaeker
中科院分区：
文献类型：
--
作者：
B. Verlinden;B. Nicolai;J. Baerdemaeker
建立了马铃薯蒸煮过程中质构变化的动态模型。该模型包含了糊化过程的动力学，并与没有这一特征的更简单的模型进行了比较。模型参数由马铃薯样品的质地测量得到。实验结果和模拟结果表明，糊化过程对织构的贡献有限。
A dynamic model for texture changes during cooking treatments of potato samples was developed. The model includes the kinetics of the gelatinization process and was compared with a simpler model lacking this feature. Model parameters were derived from texture measurements on potato samples. The experimental results and simulations show that the gelatinization process contributes only to a limited extent to the texture.