| 脱水白蘑菇的热变性温度研究 |
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| 引用本文： | 丁霄霖,檀亦兵.脱水白蘑菇的热变性温度研究[J].科技通报,1996,12(6):329-332. |
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| 作者姓名： | 丁霄霖 檀亦兵 |
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| 作者单位： | 无锡轻工大学食品工程系 |
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| 摘 要： | 适于脱水的白蘑菇属于热敏性物料，而目前的脱水工艺中热变性的确定主要由来源于感官的试验所确定。本文对白蘑菇这种加热易变性的物料采用差热扫描分析进行研究，以期在包含上述三类物质的复合体内，找到控制热变性温度的依据。本研究对适于脱水的白蘑菇进行了差热扫描变性分析，得出了五种含水率及五种加热速率下的热变性温度变化规律，并讨论了短期贮藏及瞬时高温对热变性温度区的影响，得出了白蘑菇的含水率、升温速率和瞬时高温
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| 关 键 词： | 白蘑菇 热变性温度 差热扫描分析法 脱水 |
Research on Thermal Denaturation of Dehydrated White Mushroom |
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| Zhang Min, Ding Xiaolin, Tan Yibing.Research on Thermal Denaturation of Dehydrated White Mushroom[J].Bulletin of Science and Technology,1996,12(6):329-332. |
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| Authors: | Zhang Min Ding Xiaolin Tan Yibing |
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| Abstract: | White mushroom suitable for dehydration are the thermolabile materials. The determination of the thermal denaturation of dehydrated white mushroom at present mainly depends on the practical production. Forfinding the appropriate dehydrating technology by thermal analysis, the differential scanning calorimetry(DSC) has been used for determing the denaturing temperature areas. White mushroom with five moisturecontents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of short storage and instantaneously increasing temperature on the change of denaturing areas were discussed. The conclusions of the researches are: 1)the effects of moisture contents,heating rates,and instantaneously increasing temperature on the denaturing temperature values(DTV) are great;2)The effect of short storage on DTV is less obvious. |
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| Keywords: | white mushroom thermal denaturation differential scanning calorimetry |
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