Porous media characterization of breads baked using novel heating modes
Porous media characterization of breads baked using novel heating modes
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DOI：
10.1016/j.jfoodeng.2006.01.046
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发表时间：
2007-03-01
影响因子：
5.5
通讯作者：
Keskin, S. Ozge
中科院分区：
文献类型：
--
作者：
Datta, Ashim K.;Sahin, Serpil;Keskin, S. Ozge
不同加热方式下烘焙的面包中孔隙的性质采用微波-红外（MIR）、微波射流冲击（MJET）和射流冲击（JET）三种新技术，从总孔隙率、闭孔、盲孔和流通孔的比例以及孔径分布等方面对多孔陶瓷进行了表征（液体挤出孔隙率测定法、扫描图像分析法、测比重法、体积置换法和扫描电子显微镜法或SEM）。对于这里的面包研究，存在非常显著的孔径分布，覆盖几微米到几千微米的直径。看来孔径分布是双峰的，并且只有技术的组合才能提供全面的信息，即，任何一种技术都不能覆盖大范围的孔径、总孔隙率和流通孔与封闭孔。发现孔的显著部分是封闭的。在JET中烘烤的面包具有最高的总孔隙率，其次是MJET和MIR。在JET中烘焙的面包的其他测量也位于光谱的一端（最小或最大），这与SEM照片一致，其中JET烘焙的面包看起来与其他烤箱烘焙的面包完全不同。(c)2006年由Elsevier Ltd.出版
The nature of pore spaces in breads baked using various heating modes (microwave-infrared (MIR), microwave jet impingement (MJET) and jet impingement (JET)) were characterized in terms of total porosity, fraction of closed, blind and flow-through pores, and pore size distributions using several novel and old techniques (liquid extrusion porosimetry, scanned image analysis, pycnometry, volume displacement method and scanning electron microscopy or SEM). For the breads studies here, a very significant pore size distribution exists covering diameters of a few microns to several thousand microns. It appears that the pore size distribution is bimodal and only a combination of techniques can provide comprehensive information, i.e., any one technique cannot cover the large range of pore size, total porosity and flow-through vs. closed pores. A significant fraction of the pores was found to be closed. Breads baked in JET had the highest total porosity followed by MJET and MIR. Other measurements on breads baked in JET also lay on one end of the spectrum (either smallest or largest), which is consistent with SEM pictures where JET baked breads looked quite different from the ones baked in other ovens. (c) 2006 Published by Elsevier Ltd.