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Moisture of Foods and Food Models Playing a Role in the Thermal Conduction During Cooking

食物的水分和食物模型在烹饪过程中的热传导中发挥作用

基本信息

批准号：
11680149
负责人：
NAGAO Keiko
金额：
$ 2.37万
依托单位：
Bunkyo University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

项目摘要

According to the results obtained from the case studies on the heat conduction in foods during cooking, these types of works have been continued so as to obtain further insights into the role of moisture in the various heating ptocedures. The contents of the experimental studies and results obtained can be summarized, as follows :1) An assembly for detecting changes in the inside temperature of foods during heating was improved for extending location of the measuring temperature in a range from the heating plane to 10mm along by the one dimensional axis in the sample.2) A preliminary examination was made to obtain informations on the interrelation between the mechanical behaviours and the thermal properties of foods using a testing machine newly installed.3) The inside temperature of the highly moisturized gels (more than 98wt%) prepared with the various polysaccharides was observed during heating in a metal vessel. The examined increasing patterns of the inside temperature indicated t … More he type of thermal conduction in all the gels to be tested. All the patterns could also be expressed by an exponential equation reported before.4) The wheat flour doughs moisturized in a wide range (10wt%〜82.5wt%) could be prepared by mixing Na-alginate and corn oil. The heating patterns of the models were compared with each moisture in different methods of cooking such as steaming, boiling, baking, flying and heating in a metal vessel. The heating pattern obtained could be written by the exponential equation for all the cases, while the time constant of the equation correlated to the thermal diffusivity of the models for the cases of flying and heating in a metal vessel.5) The effect of phase transition of the components on the heating pattern of foods during cooking was observed by some cases, i.e. melting of fats, sol transition of agar gels, thermal gelation of egg proteins, and thermal expansion of wheat flour doughs. The increases of the inside temperature were obviously disturbed by the endothermic transition of each component. The phenomenon of the thermal expansion accelerated pronouncedly the rate of increasing temperature for wheat flour doughs in the presence of the baking powder.. Less

根据烹调过程中食品热传导的实例研究结果，继续进行这类工作，以便进一步了解水分在各种加热过程中的作用。实验研究的内容和取得的结果可概述如下：1）改进了加热过程中食品内部温度变化的检测装置，使温度测量范围从加热平面延伸到样品一维轴沿着10 mm。2）利用新安装的试验机对食品的力学性能和热性能之间的相互关系进行了初步的研究。3）高保湿凝胶的内部温度在金属容器中加热期间观察到用各种多糖制备的多糖的总重量（大于98重量%）。室内温度的上升规律表明， ...更多信息所有待测凝胶的热传导类型。4）海藻酸钠与玉米油混合可制备出较宽范围（10wt%~ 82.5wt%）的增湿面团。在不同的烹饪方法，如蒸，煮，烤，飞行和加热在金属容器中的模型的加热模式进行了比较与每一个水分。所有情况下的加热模式都可用指数方程表示，而在飞行和金属容器加热的情况下，该方程的时间常数与模型的热扩散率相关。5）在某些情况下观察到了组分相变对食品加热模式的影响，即脂肪的熔化，琼脂凝胶的溶胶转变，鸡蛋蛋白的热凝胶化和小麦面团的热膨胀。各组分的吸热转变明显干扰了内部温度的升高。热膨胀现象显著地加快了泡打粉存在下小麦面团的升温速率。少