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Development of control system by electric-magnetic heating for mass of maltose product from starch

淀粉麦芽糖制品电磁加热质量控制系统的研制

基本信息

批准号：
07555557
负责人：
KOKUGAN Takao
金额：
$ 0.45万
依托单位：
Tokyo University of Agriculture and Technology
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1995
资助国家：
日本
起止时间：
1995 至 1996
项目状态：
已结题

项目摘要

1. Maltose product rates in starch slurry of sweet potato and thin plate sweet potato :Starch slurry of sweet potato and thin plate potato were used as a model food and constant temperature food, respectively. The apparent coeficient of reaction rate were calculated from the measured value under assumption of first order reaction at initial step. It was found that the optimum conditions of maltose product rate for starch slurry were 10 mg/ml, 22.2 units/ml and 5.4, as result in changing starch concentration, added enzyme concentration and pH,respectively. As Arrhenius plot were shifted toward 7ﾟC higher side, the values for starch slurry were equivalent to those for thin plate sweet potato. It was confirmed that the starch slurry can be used as a model food for raw sweet potato in maltose product.2. Mass of maltose product :The shift of temperature profile in heating process on foods included thick those which were varied in temperature and maltose concentration. It was confirmed that maltose product rates were very affected by the conditions in which temperature was kept from 65 to 85ﾟC.The mass of maltose product was controlled by changing intensity of irradiation in the infrared heating and maltose of 0-300 mg/g-dry solid can be produced. On the othr hand, in the case of microwave heating maximum maltose mass of 300 mg/g-dry solid were obtained by control of the irradiation intensity. It was found that mass of maltose product was independent of the kind of heat source and the irradiation properties of infrared did not affect mass of maltose product.3. The mass control of maltose product :The mass of maltose product was estimated from the shift data of temperature profile and apparent coefficient of reaction rate. The results were nearly equivalent to the measured values, except larger size samples. We obtained a guide of design to control mass of maltose product.

1. 甘薯淀粉浆和薄板甘薯淀粉浆中的麦芽糖产物率：分别以甘薯淀粉浆和薄板甘薯淀粉浆为模型食品和恒温食品。在初始阶段假设为一级反应的条件下，由测量值计算出反应速率表观系数。结果表明，淀粉浆的最佳麦芽糖产率为10 mg/ml、22.2单位/ml和5.4单位/ml，分别受淀粉浓度、酶添加浓度和pH的影响。当阿伦尼乌斯图向7个高点移动时，淀粉浆的数值与薄板甘薯的数值相当。证实淀粉浆可作为麦芽糖产品中生甘薯的示范食品。麦芽糖产品质量：食品在加热过程中温度分布的变化包括温度和麦芽糖浓度的变化。结果表明，温度在65 ~ 85℃范围内对麦芽糖的产率有较大影响。通过改变红外加热的辐照强度来控制麦芽糖产品的质量，可制得0 ~ 300 mg/g的干固体麦芽糖。微波加热条件下，通过控制辐照强度可获得最大麦芽糖质量300 mg/g的干固体。结果表明，麦芽糖产品的质量与热源的种类无关，红外辐射特性对麦芽糖产品的质量没有影响。麦芽糖产品的质量控制：根据温度变化曲线的位移数据和反应速率表观系数来估计麦芽糖产品的质量。除了较大的样本外，结果与测量值几乎相等。得到了控制麦芽糖产品质量的设计指南。