欢迎访问《轻工机械》稿件在线采编系统!设为首页 | 加入收藏    
稿件处理系统
期刊信息
  • 中国标准连:ISSN1005-2895
  • 续出版物号: CN 33-1180/TH
  • 主管单位:轻工业杭州机电设计研究院
  • 主办单位:轻工业杭州机电设计研究院、中国轻工机械协会、中国轻工业机械总公司
  • 社  长:刘安江
  • 主  编:黄丽珍
  • 地  址:杭州市余杭区高教路970号西溪联合科技广场4-711
  • 电子邮件:qgjxzz@126.com
理事单位          MORE>>
于浩, 徐晓飞, 俞经虎.明胶软糖咀嚼过程主成分释放动力学研究[J].轻工机械,2018,36(5):24-28
明胶软糖咀嚼过程主成分释放动力学研究
Study on Kinetics of Principal Component Release During Chewing Process of Gelatin
  
DOI:10.3969/j.issn.1005 2895.2018.05.005
中文关键词:  明胶软糖  成分释放  正交试验  回归方程
英文关键词:gelatin jelly  composition release  orthogonal test  regression model
基金项目:国家自然科学基金项目(51375209)
作者单位
于浩, 徐晓飞, 俞经虎 江南大学 机械工程学院 江苏 无锡214122 
摘要点击次数: 190
全文下载次数: 183
中文摘要:
      为了解决功能性明胶软糖在口腔咀嚼过程中营养成分的释放不充分的问题,课题组以维生素C保健软糖为实验材料,通过仿生咀嚼机 器人模拟口腔温度环境和唾液分泌的咀嚼实验,建立明胶软糖在不同咀嚼参数(咀嚼次数、咀嚼形变、唾液量和咀嚼速度)下的主成分维生素C的释放动力曲线 。获得了维生素C的释放量与咀嚼次数、咀嚼形变、唾液量和咀嚼速度的关系;并依据正交实验数据建立了营养成分释放量与咀嚼参数之间的多元线性回归模型 ;基于多元线性回归模型,优化获得了最大释放量的最优咀嚼条件。课题组提出的基于仿生咀嚼实验建立主成分释放动力学模型的方法对粘弹性功能性食品面向 营养成分最优释放的研制具有重要的参考意义。
英文摘要:
      In order to solve the problem of inadequate release of nutrients during oral chewing process of functional gelatin gums,gelatin jelly contained vitamin C was taken as the experiment object. The oral temperature environment and salivary secretion were simulated by a bionic chewing robot in the experiment to establish the release dynamics of the main component vitamin C of gelatin jelly under different chewing parameters (chewing frequency, chewing deformation, saliva volume and chewing speed). The correlation between the amount of released vitamin C and the chewing frequency, chewing deformation, saliva volume and chewing speed was obtained. A multivariate linear regression model between nutrient release and chewing parameters was established based on orthogonal experimental data. Based on the model, the optimal chewing conditions for the maximum release amount of vitamin C were optimized. The proposed method based on bionic chewing experiment to establish the release kinetic model of principal component has great significance of reference for the development of viscoelastic foods for the optimal release of nutrients.
查看全文  查看/发表评论  下载PDF阅读器
关闭