毛孔和气泡显著影响物理属性(如纹理,密度,和结构完整性),感官特性,和加工食品的保质期。因此,食品的质量和消费者对其的接受程度可能受到食品结构中毛孔和气泡的性质和普遍性的影响。考虑到毛孔的重要性,本文旨在全面讨论不同食品加工过程中毛孔和气泡产生的因素和机制。此外,毛孔对巧克力特性的影响,奶酪,谷类食品(如蛋糕,膨化的谷物,和面食),干,和油炸产品进行了讨论。气泡对泡沫基产品质量的影响,泡沫奶精,和饮料也被探索。这篇综述得出结论,内在因素(如食物成分,初始含水率,和孔隙率)和外在因素(如应用技术,processing,和储存条件)影响孔隙和气泡的各种特性,包括它们的数量,尺寸,定位,和分配。这些因素共同塑造了加工食品的整体结构和质量,例如密度,质地(硬度,凝聚力,咀嚼性),和持水能力。孔及其特性的可取性或不可取性取决于产品的类型;因此,提供了一些实用的提示,以减轻其不利影响或增强其在食品中的形成。例如,毛孔可以通过增加脂肪氧化和微生物生长的风险来增加营养消化并缩短产品的保质期。总之,这项研究通过讨论毛孔对食品保存的影响,为食品科学家和行业专业人士提供了宝贵的资源,热,和传质(包括氧气,水分,口味,和营养)。了解加工过程中孔隙率的动态变化将有效地定制具有所需属性的最终产品质量,确保为特定应用量身定制的结果。
Pores and bubbles significantly influence the physical attributes (like texture, density, and structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the quality of foods and their acceptance by the consumers could be influenced by the properties and prevalence of pores and bubbles within the food structure. Considering the importance of pores, this
review aimed to comprehensively discuss the factors and mechanisms involved in the generation of pores and bubbles during the processing of different food products. Moreover, the characteristics and effects of pores on the properties of chocolates, cheeses, cereal-based foods (like cake, puffed grains, and pasta), dried, and fried products were discussed. The impacts of bubbles on the quality of foam-based products, foam creamers, and beverages were also explored. This
review concludes that intrinsic factors (like food compositions, initial moisture content, and
porosity) and extrinsic factors (like applied technologies, processing, and storage conditions) affect various properties of the pores and bubbles including their number, size, orientation, and distribution. These factors collectively shape the overall structure and quality of processed food products such as density, texture (hardness, cohesiveness, chewiness), and water holding capacity. The desirability or undesirability of pores and their characteristics depends on the type of products; hence, some practical hints were provided to mitigate their adverse effects or to enhance their formation in foods. For example, pores could increase the nutrient digestion and reduce the shelf life of the products by enhancing the risk of fat oxidation and microbial growth. In conclusion, this study provides a valuable resource for food scientists and industry professionals by discussing the effects of pores on food preservation, heat, and mass transfer (including oxygen, moisture, flavors, and nutrients). Understanding the dynamic changes in
porosity during processing will be effective in customization of final product quality with desired attributes, ensuring tailored outcomes for specific applications.