Development of linear heating rates using conventional baths and computer simulation

被引：5
|
作者：
Yoon, WB
Park, JW
机构：
[1] Oregon State Univ, Seafood Lab, Astoria, OR 97103 USA
[2] Oregon State Univ, Dept Food Sci & Technol, Astoria, OR 97103 USA
来源：
JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 01期
关键词：
nonisothermal heating method; linear heating rate; computer simulation; gelation; whey protein;
D O I：
10.1111/j.1365-2621.2001.tb15594.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A conventional cooking method to obtain linear heating was developed by heating sequentially in multiple baths set at different temperatures. The time and temperature in each rate were determined using computer simulation. Two heating media (water and ethylene glycol) were employed. Gelation properties of whey protein concentrate (WPC) slurry (15% protein and 2% salt) were evaluated at 3 different heating rates (1, 8, and 15 degreesC/min), Failure shear stress and strain values were significantly affected by heating rates. Failure shear stress and strain at 1 degreesC/min were significantly higher compared to higher heating rates (8 and 15 degreesC/min).
引用
收藏
页码：132 / 136
页数：5
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