摘要:
为质构仪应用于果酱型产品特性的测定提供理论参考,探讨不同测试探头及测试速度对香蕉酱硬度、粘聚力、黏着性等测试结果的影响,通过对测试结果重复性、粘度变化响应曲线等的分析,优选出最佳测试条件。结果表明,相同测试速度下,锥形探头、刀形探头、球形探头、柱形探头四种探头测得的香蕉酱硬度、粘聚力、黏着性均呈依次增大趋势,柱形探头各指标均显著高于其他探头。柱形探头硬度、粘聚力、黏着性随测试速度的增大都呈现增加趋势。各探头对硬度、粘聚力、黏着性测试结果的总离散程度为柱形探头 < 刀形探头 < 球形探头 < 锥形探头,柱形探头1 mm/s可获得最佳的重复性曲线,但柱形探头5 mm/s对黄原胶梯度增加的香蕉酱响应较好,粘聚力变化趋势与粘度计所测粘度具有较高的一致性。综合比较后,认为柱形探头5 mm/s为最优测试条件。
Abstract:
To provide the theoretical reference for texture analyzer applied to the characteristic determination of jam products,the influence of different probes and test speeds on the hardness,viscous force and adhesion of banana jam were explored,through the analysis of data repeatability and viscosity response curve,the optimum test conditions were selected. The results showed that under same test speed the hardness,viscous force,adhesion of banana jam measured by conical probe,blade probe,spherical probe and cylindrical probe were successively increased respectively. Hardness,viscous force,adhesion of cylindrical probe were significantly higher than that of other probes,and the three indicators were improved with the increase of test speed. The total dispersion degree of hardness,viscous force and adhesion was cylindrical probe < blade probe < spherical probe < conical probe. Cylindrical probe with 1 mm/s had the best repeatability curve,but the response to banana jam with gradient increase of xanthan gum and consistency of viscous force trend to viscosity measured by viscometer of 5 mm/s were better. After comprehensive comparison,cylindrical probe with 5 mm/s was selected as the optimal testing condition.
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