食品加工英文文献

截至2013年底出版的《食品科学》杂志在封面上除中文学术期刊数据库外，国外数据库仅有美国CA和FSTA，CA——即《化学文摘》（Chemical Abstracts），1907年创刊,由美国化学会所属化学文摘服务社编辑出版, 现为世界上收录化学化工及其相关学科文献最全面，应用最广泛的一种文献检索工具。FSTA——即《食品科学与技术文摘》(Food Science and Technology Abstracts)，由英联邦农业局国际食品情报服务处编辑出版，是一部有关食品基础科学和食品加工、利用等应用方面的专业性检索工具书，其文摘绝大部分为指示性文摘，具有较高的实用和指导意义。 封面未标出相关字样，应该没有被SCI《科学引文索引》(Science Citation Index)收录。

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题目：Experimental determination and modeling of size variation, heat transfer and quality indexes during mushroom blanching 蘑菇热烫处理过程中的实验性决定因素和大小变动的模型、热传递和质量指标摘要：Process time during mushrooms blanching is determined either by shrinking rate or by polyphenoloxidase (PPO) inactivation, depending on the value of heating bath Quality losses during blanching can be minimized through an adequate selection of the time–temperature In this work shrinkage and PPO enzymatic activity of mushroom during blanching were A simple kinetics of mushroom shrinkage was developed and was coupled to a heat transfer model based on the finite element method with irregular The effect of this process on the textural and color quality was experimentally studied and compared with the cooking value predicted from temperature Shrinkage was found to be the limiting factor to estimate the processing time for bath temperature higher than 60 C; while polyphenoloxidase activity reduction was the limiting factor at lower bath Quality indexes diminished with thermal Texture measures were in good agreement with simulated cooking This last parameter can be optimized by selecting the most appropriate conditions for the blanching 蘑菇热烫处理的加工时间可由收缩率来决定也可由多酚氧化酶来决定，这取决于热缸温度的数值。热烫过程中的质量遗失可通过适当筛选时间-温度表来减少到最低。实验测出了蘑菇热烫过程中的收缩率和多酚氧化酶活动性。蘑菇收缩率的一个简单动力学由此形成并结合到以不规则显性有限元方法为基础的热传递模型上。该过程组织上和颜色上的质量效应都经过了实验检测，并与温度模拟里的烹饪预测值进行了比较。实验发现收缩率是估算缸温超出60摄氏度加工时间的限制性因素。而多酚氧化酶活动性减弱则是估算缸温更低的限制性因素。质量指标随着热处理减少。热感测量值与模拟烹饪值完全一直。最后一项指标可通过选取最适宜的热烫处理条件来最优化。导言：Edible fungi, like mushrooms, have been used as food since ancient At least 25 species of fungi have been considered as edible food, but few of them have reached commercial Mushrooms (Agaricus bisporus) are one of the most popular and valuable of these edible fungi and are they usually processed for a long-time Mushrooms are highly perishable commodities due to their large content in nutrients (they have – in average – 27% crude protein, 24% crude fat and 77% total carbohydrate on a wet basis) and their high respiration rate, factors that induce deterioration immediately after harvest (Kotwaliwale et , 2007) Browning reactions limit their shelf life to a few days, being the enzyme polyphenoloxidase (PPO, monophenol, dihydroxy-L-phenylalanine) the main responsible for this deteriorative In view of their highly perishable nature, mushrooms must be processed to extend their commercial shelf life for off-season use (Devece et , 1999)可食真菌如蘑菇自远古时代起就被视为食物，至少有25种真菌被视为可食物，但鲜有几种已达到商业价值。蘑菇（又名双孢蘑菇）是可食真菌类最受欢迎和最有价值的一种，通常要加工后才可长时间储存。蘑菇极易变质因其营养成份含量高（如湿蘑菇平均含有27％粗蛋白质，24％粗脂肪，77％总碳水化合物）、呼吸率高、采摘后即刻诱发变质的诸多因素。褐变反应将蘑菇的保质期限制到几天时间，其中多酚氧化酶是整个质变过程的罪魁祸首。鉴于其极易质变的特性，必须将蘑菇加工方可延长淡季使用期的商业保质期。