The Establishment And Study On The Application Of Cuisine TTIs

Cuisine is one of the core content of chinese traditional food, and has a stable market. Stir-frying, as typical Chinese cuisine operations, has complex process and intense operation. Conventional methods cannot measure the temperature distribution inside the particle. The corresponding cooking effect of heat treatment cannot be verified effectively. Time temperature integrator(TTIs) is defined as small devices which aims at simulate temperature-time variation of target quality, and can be used to evaluate the effect of heat treatment. This apparatus consists of food analog and indicator. It works like this: the TTIs indicator is placed into a carrier of analog foods. determine changes of TTIs indicator before and after heat treatment. Combined with the mathematical model, the temperature of the heat treatment process can be calculated according to history and quality of dynamic change. TTIs indicator selection and heat treatment of the key quality factor with the same or similar kinetic parameters, which characterize the effect of the heating intensity on the quality factor. As a typical cooking, Stir-frying mainly aims at raw materials such as meat, visceral proteins. The z value of protein denaturation is 5-10?. This study aims at finding high temperature resistant alpha amylase with the z value of 7.35?, which can indicate protein denaturation. Food simulation objects should have stable thermal physical properties, especially under the condition of high temperature thermal stability. They should also have organization strength, especially under the condition of high temperature and strong stirring, their shapes cannot be changed easily. Thermal physical property parameters should be close to the real food and easy to make. Konjac gel was selected as the food simulation to establish the TTIs for Chinese cuisine research.Under given heat transfer conditions of fluid-food particles, the determination results by the TTIs device enzyme activity change, combined with unsteady heat transfer mathematical model to calculate the particle temperature-time relationship and compared with experimental measurement results.Based on the least sum of squared temperature differences approach(LSTD), the temperature curve was got combined with the dynamics for the residual enzyme activity, compared with the measured enzyme activity, the error is less than 2.24%, which proved the TTIs mathematical model was accurate and reliable.The TTIs were used to measure apparent heat transfer coefficient in the process of stir-fried. Pork tenderloin, close to TTIs thermal physical properties, was selected as raw materials. The residual enzyme activity was measured after pork tenderloin with the same size to TTIs being stir-fried in oil. The function editor in ANSYS software was applied to define the function of temperature-time variation and surface heat transfer coefficient hfp at different time. The loader was invoked to get the piecewise function, and the boundary load of heated particles is used to numerically simulate the heat transfer process, further to get the corresponding temperature history. Combined with the enzyme inactivation calculation for the rest of the enzyme activity, hfp was constantly adjusted to input until the calculation of enzyme activity was similar to the measured enzyme activity, then corresponding hfp was obtained...