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首页> 外文期刊>CyTA Journal of Food >Effect of drying and grinding characteristics of colored potato ( Solanum tuberosum L.) on tribology of mashed colored potato paste
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Effect of drying and grinding characteristics of colored potato ( Solanum tuberosum L.) on tribology of mashed colored potato paste

机译：彩色马铃薯（Solanum tuberosum L.）的干燥和磨碎特性对彩色马铃薯泥的摩擦学的影响

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ABSTRACT The mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physical properties of mashed potato were also explored. The effect of drying temperature (60, 70, 80, and 90???°C) on quality changes (moisture and anthocyanin content) of SPFP was successfully described ( R 2 ????>????0.9583). The sigmoid model was suitably applied to estimate particle sizes of dried SPFP during grinding ( R 2 ????>????0.9864). As the particle size of mashed SPFP increased, friction coefficient increased, and storage and loss modulus decreased. Taste, smoothness, and after-feel sensation were increased as particle sizes decreased, while appearance and odor showed no significant differences. To predict the sensory property using tribology and rheology, the specific conditions were successfully determined ( R 2 ????>????0.9926).
机译：摘要通过测量摩擦学和流变学特性，研究了用蒸熟的紫皮马铃薯（SPFP）制成的土豆泥的口感。还探索了描述诸如土豆泥的物理特性相关的干燥和磨碎等预处理过程的数学模型。成功地描述了干燥温度（60、70、80和90℃）对SPFP的质量变化（水分和花青素含量）的影响（R 2≥0.9583）。适当地采用S形模型，以估计研磨过程中干燥的SPFP的粒径（R 2≥0.9864）。随着捣碎的SPFP粒度的增加，摩擦系数增加，储能模量和损耗模量降低。随着粒径的减小，味道，光滑度和感觉后感增加，而外观和气味没有显着差异。为了用摩擦学和流变学预测感官特性，成功地确定了特定条件（R 2≥0.996）。

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