研究滑油过程中猪肉VB含量变化的规律,重点研究猪肉滑油过程中滑油时间、滑油温度对VB1含量的影响,探究滑油过程猪里脊肉片中VB1损失的动力学规律,建立猪肉片滑油过程VB含量的预测模型.猪里脊肉片滑油过程中VB1的损失规律符合一级反应动力学方程.动力学活化能Ea为24.82kJ/mol,指前因子k0为5.28,经偏差度、准确度、相对偏差等检验,该方程能较准确预测猪里脊肉片滑油过程VB的损失.%It was studied how the VB1 content during the pork oil bath changed,focusing on researching the influence of time,temperature on the content of VB1.At the same time,dynamics equation of VB1 of the meat heated in the process was got,and concent of VB1 of the meat heated in the process could be predicted.The regular of VB1 losses in the process of pork oil bath brought into correspondence with the kinetics equation of first-order reaction.The kinetic activation energy (Ea) was 24.82 kJ/mol,and the pre-exponential factor (k0) was 5.28.And the bias factor (BF),accuracy factor(AF),and the relative deviations of the equation were examined,the loss of VB1 of pork loin after oil bath heating process could be accurately predicted by this equation.
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