基于三文鱼的介电特性,以乳清蛋白粉为主要原料,研发适用于三文鱼微波巴氏杀菌的模拟食品。采用同轴探针法测定了20~110 ℃,频率300~2 500 MHz三文鱼的介电特性,分析模拟食品介电特性随乳清蛋白含量的变化,以此匹配三文鱼的介电特性。结果表明,温度一定时,三文鱼的介电常数和介电损耗均随频率的升高而减小;频率一定时,介电常数随温度的升高而减小,介电损耗随温度的升高而增大。乳清蛋白粉含量增加,模拟食品的介电常数和介电损耗均减小。模拟食品配方(质量分数)为10%乳清蛋白粉,1%结冷胶,1%D-核糖,1%L-赖氨酸,0.3%CaCl2,86.7%蒸馏水时,在433、915、2 450 MHz频率下介电特性曲线和三文鱼接近,可以用于三文鱼微波巴氏杀菌温度分布和冷热点位置的确定,为三文鱼微波巴氏杀菌工艺开发提供了理论基础。
The objective of this study was to develop model food for microwave pasteurization based on the dielectric properties of salmon. The dielectric properties of salmon were determined at 20-110 ℃ and 300-2 500 MHz by coaxial probe method. The changes of dielectric properties of model food were analyzed with different whey protein contents to match the dielectric properties of salmon. Results showed that the dielectric constant and dielectric loss factor of salmon decreased with the increase of frequency at a certain temperature. When frequency was constant, the dielectric constant decreased and loss factor of salmon increased with temperature increasing. Higher whey protein content led to the decrease of dielectric constant and loss factor of model food. In addition, the dielectric characteristic curves of model food were close to those of salmon at 433, 915 and 2 450 MHz, with model food formula (mass fraction) of 10% whey protein, 1% gelatin, 1% D-ribose, 1% L-lysine, 0.3% calcium chloride and 86.7% distilled water. Model food developed in this study can be used to simulate salmon for temperature distribution and cold spot determination in microwave pasteurization processes, which provides a theoretical basis for the development of salmon microwave pasteurization process.
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