基于压杆后屈曲的市售挂面力学特性及质地评价的研究

本研究以市售挂面为原料,应用压杆后屈曲法对不同品种不同长度(150、120、90 mm)的市售挂面的弯曲折断率、抗弯能力和蒸煮后力学特性(TPA),以及蒸煮前后品质的相关性进行研究。结果表明,试验所用20种市售挂面的弯曲折断率指标均合格;市售挂面(含花色)的抗弯能力、弹性模量等力学特性指标值存在明显差异,可用压杆后屈曲法精确表征市售挂面的力学质地品质;挂面的弹性模量与其蒸煮TPA指标的回归模型决定系数的R~2在0.93以上。挂面的断裂应力与其蒸煮TPA指标的回归模型决定系数R~2在0.91以上,干挂面力学特性可综合反映蒸煮挂面的TPA力学质地指标,可用干挂面的力学特性预测其蒸煮后的力学质地。

The Study of Dynamic Characteristics And Quality Evaluation of Commercially Available Dry Noodles Based on Compressive Bar Buckling

This study used commercially available dried noodles as raw materia. Based on the compressive bar buckling method with different varieties of length (150 , 120 and 90 mm) of dried noodles,bending fracture rate,the bending capacity and , mechanical texture after cooking, and quality relativity before and after cooking were studied.The results showed that bending fracture rate indicators of 20 kinds of commercially available dried noodles used in our study were qualified. There existed significant difference in mechanical properties such as modulus of elasticity index between commercially available dried noodles,which can be precisely presented with the compressive bar buckling method . Liner elastic modulus and its cooking TPA determination coefficient R₂ in the quality index of the regression model was above 0.93, and noodle rupture stress and cooking TPA determination coefficient R₂ quality index of the regression modelwas above 0.91. Mechanical properties of dried cooking noodles which can comprehensively reflect the TPA mechanics quality index, could be used to predict the mechanical quality of dried noodle after cooking.