Macro- and Microscopic Observations on the Phase Tansitions Occurring in Food Ingredients during Heating

食品成分在加热过程中发生相变的宏观和微观观察

• 批准号: 13680168
• 负责人: NAGAO Keiko
• 金额: $ 1.98万
• 依托单位: Tokyo Kasei University (2002)Bunkyo University Women's College (2001)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13680168/
• 关键词: food ingredient; phase transition; oleo-phase melting; gel-sol transition; starch gelatinization; protein denaturation; thermal conduction; elasticity; 力学物性; 食材系; 相転移; デンプンの糊化; 微視的観察; 熱移動現象; 静的弾性率

1) Many of the food ingredients exhibit phase transitions accompanying with exo- orendothermic heat during cooking, A series of experimental studies were made to clarify the effectof such the phase transitions, on the increasing curve of temperature in foods under the definite condition of heating procedure so as to formuhze thermal conduction in the foodstuffs.2) As far as the macroscopic examinations are concerned, two different types >of measurements were made to obtain informations on the increasing temperature along by the one dimensional axis from the heating plane and on the changes in elasticity in oleo-systems, aqueous gels of agar and gelatin, aqueous suspensions of starch granules (provided from potato,rice and corn), and egg systems (egg yolk, white and their mixtures), so that it waspossible to examine the effect of oleo-phase melting, gel-sol transition, starch gelatinization, and thermal denaturation of proteins on the respective increasing curves of temperature. The res … More ults obtained suggested that the increasing curve of temperature is not influenced by the gelatinization of starch granules, while the curve goes down temporarily for the cases of melting in oleo-systems and sol transition in aqueous hydro-gels. Somewhat of a complex pattern was observed in the increasing curves of temperature in the egg systems because of the various thermo-sensitive components existing in egg. Consequently, two or more formulae are necessary for describing thermal conduction in the foodstuffs during heating. The changes in mechanical properties of the above systems appear rather simply when phase transitions occur in each ingredient, while each value of the elasticity was characterized by the phase components in the systems to be examined.3) In view of the microscopis examination on the phase transitions, an attempt was made to observe the gelatinization of potato starch, thermal denaturation of egg proteins and sol transition of aqueous agar gel using an optical microscope possessing a thermo-controlled sample-cell and a videoized visual system. Although it could be visualized swelling and gelatinization of starch granules, there were some difficulties for marking egg proteins and aqueous agar gel within the range of microscope. It is, therefore, necessary to continue improvements of the optical systems and the preparation techniques for visualizing phase transition with the various ingredients. Less

1)许多食品原料在烹调过程中会发生相变并伴有放热，本文通过一系列的实验研究，阐明了在一定的加热条件下，相变对食品升温曲线的影响，从而形成食品中的热传导。通过两种不同类型的测量，获得了关于从加热平面沿一维轴沿着升温的信息，以及关于油体系、琼脂和明胶的水凝胶、淀粉颗粒的水悬浮液的弹性变化的信息（由马铃薯、大米和玉米提供）和蛋系统（蛋黄、白色和它们的混合物），从而可以检查油相熔化、凝胶-溶胶转变、淀粉糊化，和蛋白质的热变性。的re ...更多信息 结果表明，淀粉颗粒的糊化对温度上升曲线没有影响，但在油相体系中，淀粉颗粒的熔融和水凝胶体系中，淀粉颗粒的溶胶转变使温度上升曲线暂时下降。由于蛋中存在多种热敏组分，因此，在蛋系统中的温度上升曲线中观察到了某种复杂的模式。因此，需要两个或更多个公式来描述加热期间食品中的热传导。上述体系的力学性质在各组分发生相变时的变化表现得相当简单，而弹性的各值则由待测体系中的相组分来表征。3）鉴于对相变的显微镜检查，尝试观察马铃薯淀粉的糊化，卵蛋白的热变性和水琼脂凝胶的溶胶转变，使用具有温控样品池和视频化视觉系统的光学显微镜。虽然可以观察到淀粉颗粒的膨胀和糊化，但在显微镜范围内对鸡蛋蛋白和水琼脂凝胶进行标记存在一定的困难。因此，有必要继续改进光学系统和制备技术，以使各种成分的相变可视化。少

项目成果

長尾慶子: "加熱調理における食材成分の相変化"文教大学女子短期大学部研究紀要. 45. 7-14 (2002)

永尾惠子：“烹饪过程中食品成分的相变”文京大学女子短期大学报45.7-14（2002年）。

K.Nagao, S.Matsumoto: "An Attempt at Examining Thermal Conduction in Foodstuffs during Heating with a Variety of Heat Transfer Media"Journal of Home Economics, Japan. 54(未定). (2003)

K.Nagao、S.Matsumoto：“用各种传热介质检查食品加热过程中的热传导”，《家政学杂志》，日本 54（待定）。

加藤和子, 長尾慶子: "調理文化の地域性-湘南地域における豆およびイも類の調理状況調査からの1考察"東京家政大学研究紀要第43集. 43. 25-32 (2003)

加藤和子、长尾惠子：《烹饪文化的地域特征——湘南地区豆类和土豆的烹饪状况调查研究》东京化成大学研究报告卷 43. 43. 25-32 (2003)

K. Nagao and S. Matsumoto: "An Attempt at ExaminiBg Thermal Conduction in Foo4s」ufls during Hearing with a Variety of Heat Transfer Media ( in English )"Journal of Home Economics, Japan. submitted. (2003)

K. Nagao 和 S. Matsumoto：“An Attempt at ExaminiBg Thermal Conduction in Foo4s”ufls while Hearing with a Variety of Heat Transfer Media（英文）”Journal of Home Economics，日本。提交。（2003 年）

大久保洋子, 長尾慶子: "家庭における料理技術に関する研究(その1)"文教大学女子短期大学部研究紀要. 45. 89-96 (2002)

大久保洋子、长尾庆子：《家庭烹饪技术研究（第1部分）》文京大学女子短期大学报45. 89-96（2002年）。