食品工程學(xué)品質(zhì)變化速學(xué)習(xí)教案

1、會計學(xué)1食品工程學(xué)品質(zhì)食品工程學(xué)品質(zhì)(pnzh)變化速變化速第一頁，共21頁。第2頁/共21頁第二頁，共21頁。第3頁/共21頁第三頁，共21頁。第4頁/共21頁第四頁，共21頁。蛋白質(zhì)變性蛋白質(zhì)變性(binxng)（加熱、凍結(jié)、（加熱、凍結(jié)、其他）；其他）；其他品質(zhì)變化（鹽漬、糖漬、醋漬、其他品質(zhì)變化（鹽漬、糖漬、醋漬、薰蒸等）薰蒸等）第5頁/共21頁第五頁，共21頁。 第6頁/共21頁第六頁，共21頁。A. enzymatic changes- enzymes are complex, globular proteins that have 3 important characterist

2、ics:(1) Act as catalysts, accelerate the rate of chemical reactions by factors of 1012 1020 over uncatalyzed reaction.(2) Highly specific, enable the food processors to selectively modify particular food components.(3) Have a regulatory role, control the biochemical processes.Types of enzymes:Exogen

3、ous addition of enzyme (from microorganism) in the milk during manufacturing certain cheeses, intentional fermentation (desirable), spoilage (undesirable).Endogenous involving autolysis of fish postharvest (off-flavor), the senescence and spoilage of fruits and vegetables postharvest, glycolysis in

4、postmortem, prerigor muscle and suberization (wound healing) of plant tissues postharvest, oxidation of lipids by lipase and lipoxygenase 第7頁/共21頁第七頁，共21頁。B. Chemical changeschemical reactions lead to deterioration of food quality or impairment of safety- non-enzymatic browning (Maillard reaction =

5、reducing sugar + amino acid)- lipid hydrolysis / oxidation- protein denaturation- protein cross-linking- protein hydrolysis- oligo- and polysaccharide hydrolysis- polysaccharide synthesis- degradation of specific natural pigment- glycolytic changes第8頁/共21頁第八頁，共21頁。a. Lipid oxidation- development of

6、off-flavor.- react with protein and result in extensive cross-linking.b. Non-enzymatic browning、- one of the major deteriorative chemical reactions occurs during storage of dried and concentrated foods.- leads to formation of insoluble brown polymers (mw 1000).c. Color change- change in structure or

7、 content of chlorophyll, hem pigment, anthocyanins, carotenoids.d. Flavor changes- flavor has evolved to a usage that implies and overall integrated perception of the contributing senses of smell and taste at the time of food consumption.-the permeability of packaging materials is of importance in r

8、etaining desirable volatile components within package, or in permitting undesirable components to permeate through package from the ambient To.four major factors which impact on nutrient degradation and can be controlled to varyingextents by packaging are Light, O2 concentration, To and Aw第9頁/共21頁第九

9、頁，共21頁。C. Physical changesphysical properties include geometrical (size, shape, volume, density and surface area as related to homogeneous food units, as well as geometrical textural characteristics such as referring to particle size and shape; referring to particle shape and orientation), thermal,

10、optical, mechanical, rheological, electrical, and hydrodynamic properties- for foods containing solid carbohydrates, the largest effect in physical properties results from sorption of water, especially for the recrystallization of amorphous carbohydrate, e.g. in boiled sweets leading to stickiness a

11、nd graining, in milk powders leading to caking and lumpiness第10頁/共21頁第十頁，共21頁。D. Biological change- major groups of microorganisms found in foods are bacteria and fungi (yeasts and molds)- foods are frequently classified on the basis of their stability as non-perishable,semi-perishable, perishable F

12、actors affecting microbial growth1. intrinsic parameters: Moisture, pH2. extrinsic parameters: Temperature (e.g. 30 40oC referred to mesophiles), RH%, gases in environment.-flies and cockroaches, moth, beetles- proper sanitation (all packaging material apart from metal and glass can be attacked by r

13、ats and mice)第11頁/共21頁第十一頁，共21頁。第12頁/共21頁第十二頁，共21頁。* One-step heating (60C kamaboko gel)* Two-step heating (cooking at 85C/30min after one-step setting)Measure indices: 第13頁/共21頁第十三頁，共21頁。Heating temperature第14頁/共21頁第十四頁，共21頁。Three-dimensional configuration of breaking force of walleye pollack surimi gels 第15頁/共21頁第十五頁，共21頁。 Silver carp Big-head carp Chinese snake-head Blunt snout bream Tilapia Grass carp Mud carp Common carp第16頁/共21頁第十六頁，共21頁。 T1/2(1500sec)160g (0.5Fmax)ABC第17頁/共21頁第十七頁，共21頁。85 70 60 50 40 30 (C)* Heat-induced ge