Moisture content plays a pivotal role in the kinetic modelling of the quality attributes during thermal processing of foods. Vacuum frying of mango chips, was chosen to demonstrate the applicability of this novel modelling approach that links a dynamic moisture model to models for changes in fat content, texture, and color. Results show that moisture loss is best described by an exponential model with an Ea of 40.0 ± 4.2 and 27.2 ± 2.3 kJ mol⁻¹ for unripe and ripe mango respectively. The dynamic moisture content was linked to the fat content by a Gompertz model, and to the hardness by an exponential model. By using thermodynamic principles, the moisture model predicts the dynamic local product temperature that can be linked to the reaction rates of the consecutive color change reaction models. The integration of these models is a powerful tool in product and process optimization to produce high quality vacuum fried fruit products.

Industrial relevance text

Food moisture content changes during many thermal processing techniques but it also plays a pivotal role in changes of the quality attributes of foods. Quality change models were developed that integrate changes in the moisture content with changes in quality attributes. These models can be applied to produce a minimal fat content and low moisture content while getting a desired color change and/or to produce a specific texture characteristics. Moisture dependent models for quality changes are powerful tools for optimizing many other products and process.

中文翻译：

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水分含量在真空油炸薯片质量属性动力学建模中的关键作用

在食品热处理过程中，水分含量在质量属性的动力学建模中起着关键作用。选择真空油炸芒果片来证明这种新颖的建模方法的适用性，该方法将动态水分模型与脂肪含量，质地和颜色变化的模型联系起来。结果表明，水分损失最好用Ea为40.0±4.2和27.2±2.3 kJ mol ^-1的指数模型来描述分别用于未成熟的芒果和成熟的芒果。动态水分含量通过Gompertz模型与脂肪含量相关联，并通过指数模型与硬度相关联。通过使用热力学原理，水分模型可预测可链接到连续变色反应模型的反应速率的动态局部产物温度。这些模型的集成是产品和过程优化中生产高质量真空油炸水果产品的有力工具。

行业相关文字

食品水分含量在许多热处理技术中都会发生变化，但它在食品质量属性的变化中也起着举足轻重的作用。开发了质量变化模型，该模型将水分含量的变化与质量属性的变化整合在一起。这些模型可用于产生最小的脂肪含量和较低的水分含量，同时获得所需的颜色变化和/或产生特定的纹理特征。质量变化的依赖于水分的模型是用于优化许多其他产品和过程的强大工具。