Thermal treatment process enhancement

热处理工艺强化

• 批准号: 468843-2014
• 负责人: Moresoli, Christine
• 金额: $ 1.82万
• 依托单位: University of Waterloo
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2014
• 资助国家: 加拿大
• 起止时间: 2014-01-01 至 2015-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=563059
• 关键词: Thermal; treatment; process; enhancement

Semi moist shelf stable sweet potato pet treat products represent all natural products. The quality attributes of these products are determined by the unique thermal process developed by Village Fare Foods and the final moisture, starch and structural characteristics of the sweet potato treats. The operating conditions of the thermal process are critical in achieving the desired final moisture, starch and structural transformation. The mechanisms and rate of moisture removal and starch transformation and their interplay are complex and not well understood. The variability of the raw ingredient, sweet potato, according to growth and storage conditions is also not well understood.

半潮湿货架稳定的甘薯宠物治疗产品代表所有天然产品。这些产品的质量属性是由Village Fare Foods开发的独特热处理工艺以及甘薯零食的最终水分、淀粉和结构特征决定的。热处理的操作条件对于实现所需的最终水分、淀粉和结构转化至关重要。水分去除和淀粉转化的机制和速率及其相互作用是复杂的，并且没有很好地理解。根据生长和储存条件，原料甘薯的变异性也没有得到很好的理解。