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A Naive Model of Starch Gelatinization Kinetics

机译：淀粉糊化动力学的朴素模型

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摘要

A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i.e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60-90℃) for varying times and then subjected to differential scanning calorimetry to evaluate the extent of starch gelatinization. Calorimetric traces, after smoothing and standardization, were deconvoluted into one or two Gaussian curves, depending on the treatment temperature and time. This suggests that the system is a mixture of two components, the second of which was found to have lower gelatinization rate. The kinetic parameterization was only applied to the second Gaussian curve. It was shown that the trend of the second peak fits well with first-order kinetics, where the rate constant varies with temperature according to the Arrhenius equation (K_0 = 2.8 x 10~(18)/s; E_a = 139 kJ/mol).
机译：构建淀粉糊化动力学的朴素模型以确定烘烤过程的控制参数（即烘烤指数）。面包面团样品在不同温度（60-90℃）下瞬时加热不同的时间，然后进行差示扫描量热法评估淀粉糊化的程度。根据处理温度和时间，将量热迹线平滑和标准化后，再卷积成一条或两条高斯曲线。这表明该体系是两种组分的混合物，发现第二种组分的糊化率较低。动力学参数化仅应用于第二条高斯曲线。结果表明，第二峰的趋势与一阶动力学非常吻合，其中速率常数根据Arrhenius方程（K_0 = 2.8 x 10〜（18）/ s； E_a = 139 kJ / mol）随温度变化。 。

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  • 来源
    《Journal of food engineering》 |1995年第1期|p.25-33|共9页
  • 作者

    B. Zanoni; A. Schiraldi; R. Simonetta;

  • 作者单位

    DISTAM, Sezione Tecnologie Alimentari, Universita degli Studi di Milano, Via Celoria, 2,20133 Milano, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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