食品凝胶特性及其在口腔加工中的应用
CSTR:
作者:
作者单位:

(1.江南大学机械工程学院 江苏无锡 214122;2.江苏省食品先进制造装备技术重点实验室 江苏无锡 214122)

作者简介:

张奋楠(1996—),女,硕士生

通讯作者:

中图分类号:

基金项目:

江苏省先进食品制造装备与技术重点实验室重点项目(FMZ201901,FMZ201907);国家自然科学基金项目(51775244)


Characteristics of Food Gel and Its Application in Oral Processing
Author:
Affiliation:

(1.Academy of Mechanical Engineering, Jiangnan University, Wuxi 214122, Jiangsu;2.Jiangsu Key Laboratory of Food Advanced Manufacturing Equipment Technology, Wuxi 214122, Jiangsu)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    近年来,由于缺乏食品质地与口腔加工能力相关性的研究数据,制约了与老年人群体口腔加工能力相匹配、口感优良的食品的研发,这引发了人们对软材料,特别是食品凝胶断裂行为的研究兴趣。通过分析复配凝胶完整的应力-应变曲线变化规律,探究断裂应力、断裂应变、杨氏模量与特定的可感知的质构特性间的关系,建立质构特性与压缩参数间的回归方程模型;基于仿生咀嚼平台的食品凝胶咀嚼试验研究,分析咀嚼后食团的碎片数量与最大咀嚼力,并建立该情况下凝胶的黏弹性本构模型。研究结果表明:断裂应力、断裂应变对食品凝胶破裂行为的影响较大,断裂应力、断裂应变值较低的凝胶更容易分解成大量碎片,特定的压缩参数对凝胶质构参数影响显著。本研究结果对开发老年人群的凝胶食品材料具有重要意义。

    Abstract:

    In recent years, the lack of basic data on the correlation between food texture and oral processing ability, which restricts the development and manufacture of food with good taste and matching with the oral processing ability of the elderly population, has aroused people's interest in the research of soft materials, especially food gel breakage behavior. By analyzing the variation law of the complete stress-strain curve of the composite gel with different mass concentration, the relationship between fracture stress, fracture strain, young modulus and specific perceptible texture characteristics was explored, and a regression equation model between texture characteristics and compression parameters was established, and a chewing experiment based on the biomimetic mastication platform was carried out. The number of fragments and the maximum masticatory force after chewing were analyzed, and the viscoelastic constitutive model of the gel was established. The results showed that the fracture stress and fracture strain had great influence on the breakage behavior of food gel, and the gel with lower fracture stress and lower fracture strain value was more easily decomposed into a large number of debris, and the specific compression parameters had a significant effect on the gel texture parameters. These results are of great significance for developing gel food materials for the elderly.

    参考文献
    相似文献
    引证文献
引用本文

张奋楠,俞经虎.食品凝胶特性及其在口腔加工中的应用[J].中国食品学报,2022,22(10):87-96

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-10-05
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-11-24
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知