Unklesbay N F, Brown N E, Matthews M E
Department of Food Science and Nutrition, University of Missouri-Columbia.
J Am Diet Assoc. 1988 Aug;88(8):928-31.
A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and 135 degrees C (220 degrees and 275 degrees F) in oven loads of two, four, and six rolls in an electric convection oven. Total processing losses were similar for the models and the turkey rolls. When expressed as watt-hours per kilogram, energy consumption for the turkey and models was not significantly different at each oven temperature and load.
本文提出了一种研究策略，以阐述开发用于模拟食品的食物模型所涉及的各个阶段。此类模型可用于减少研究热处理过程中消耗能量所涉及的费用。制备了膨润土-甘油-水分散体，以模拟生火鸡肉卷在105摄氏度和135摄氏度（220华氏度和275华氏度）下于电对流烤箱中以两卷、四卷和六卷的烤箱装载量进行加工时的情况。模型和火鸡肉卷的总加工损失相似。当以每千克瓦时表示时，在每个烤箱温度和装载量下，火鸡肉和模型的能量消耗没有显著差异。
