The evaluation of food cooking process is an important way to understand the heat-induced quality changes and optimize the heating process. To understand the quality changes in crayfish tail heated by microwave (MW) and boiling water (BW), the protein denaturation, cooking uniformity and overheating degree of tails were visually evaluated based on the theories of reaction kinetics and maturity value in this work. Protein denaturation analysis showed that heat-induced protein denaturation in crayfish tails heated by MW and BW followed first-order reaction kinetics and had similar one-dimensional denaturation patterns and temperatures, but their distributions were non-uniform and with reverse trends. Moreover, strong correlations between protein denaturation degree and heat-induced qualities changes were observed in crayfish tail during heating. The cooking uniformity and overheating degree of crayfish tail heated by MW and BW were evaluated by the maturity value (M_v) and overheating value (O_v), respectively. Evaluations showed that the profiles of M_v and O_v in the crayfish tail were non-uniform and with reverse trends, and there was lower ΔM_v and ${\overline{\mathrm{O}}}_{\mathrm{v}}$ for crayfish tail heated by MW than by BW, but higher O_v occurred in the centre, which corresponded to the texture of crayfish tails heated by MW was more susceptible than by BW when proteins had completely denatured.

Industrial relevance

The general patterns of cooking process in crayfish tail during microwave heating and boiling have been visually evaluated and compared based on the theories of reaction kinetics and maturity value, which enriched the knowledge for the application of microwave in the industrial thermal processing of crayfish and reaction kinetics in the analysis of cooking (especially microwave heating). Furthermore, the theory of maturity value was introduced into the evaluation of the cooking uniformity and overcooked degree in crayfish tail during the heating, which provided a new strategy for the cooking evaluation of food.

中文翻译：

---

微波和传导加热下的小龙虾（Procambarus clarkia）的烹饪评估：一种可视化的策略，以了解热引起的食物质量变化

对食品烹饪过程的评估是了解热引起的质量变化并优化加热过程的重要方法。为了了解微波（MW）和沸水（BW）加热的小龙虾尾部的质量变化，基于反应动力学和成熟度值的理论，目视评估了蛋白质的变性，烹饪均匀性和尾部的过热度。蛋白质变性分析表明，MW和BW加热的小龙虾尾部的热诱导蛋白质变性遵循一级反应动力学，并且具有相似的一维变性模式和温度，但它们的分布不均匀且具有相反的趋势。此外，在加热过程中，在小龙虾尾部观察到蛋白质变性程度与热诱导品质变化之间的强相关性。_v）和过热值（O _v）。评价表明，小龙虾尾部的M _v和O _v轮廓不均匀且具有逆趋势，并且ΔMv和_Δv较低。${\overline{\mathrm{Ø}}}_{\mathrm{v}}$MW加热的小龙虾尾部比BW的尾部高，但是在中心出现了更高的O _v，这与当蛋白质完全变性时MW加热的小龙虾尾部比BW的质地更敏感。

行业相关性

根据反应动力学和成熟度的理论，目视评估和比较了小龙虾尾部在微波加热和煮沸过程中的一般烹饪方式，从而丰富了微波在小龙虾工业热处理和反应动力学中的应用知识。分析烹饪（尤其是微波加热）。此外，将成熟度值理论引入加热过程中小龙虾尾部烹饪均匀度和过熟度的评价中，为食品的烹饪评价提供了新的策略。