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

1.甘薯淀粉浆和薄片甘薯淀粉浆的麦芽糖产率：分别以甘薯淀粉浆和薄片甘薯淀粉浆作为模型食品和恒温食品。在假定初始阶段为一级反应的条件下，由测定值计算了反应速率的表观系数。结果表明，淀粉浆麦芽糖产率的最佳条件为：淀粉浓度10 mg/ml，加酶量22.2U/ml，pH值5.4。淀粉浆的Arrhenius图向偏高7 ℃方向移动，其值与薄板甘薯相当。证实了淀粉浆可以作为麦芽糖生产中生甘薯的模型食品.麦芽糖产品质量：食品在加热过程中温度曲线的变化包括温度和麦芽糖浓度变化的变化。实验结果表明，温度在65 ~ 85 ℃范围内对麦芽糖产率影响很大，通过改变红外线辐射强度，控制麦芽糖产量，可生产0-300 mg/g干固体的麦芽糖。在微波加热的情况下，通过控制辐射强度，麦芽糖的最大质量可达300 mg/g干固体。研究发现，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：麦芽糖产品的质量由温度曲线和表观反应速率系数的偏移数据估算。结果与实测值几乎相等，但较大尺寸的样品除外。为麦芽糖生产过程中的质量控制提供了设计指导。

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.