Kinetics for Quality Changes of Garlic Sprout during Stir-Frying Based on the Theory of Maturity Value

Stir-fry cooking has occupied the dominant position in Chinese cuisine. To investigate the variation of food quality with cooking time at different oil temperatures and its kinetic characteristics,the overheating quality of the garlic sprouts(vitamin C,moisture content,redness value)was determined and analyzed by reaction kinetics in the stir-frying process that was simulated by an oil bath. The analysis showed that the changes of vitamin C and redness value -a^* followed first-order kinetics,and the change of moisture content followed zero-order kinetics. The z value of vitamin C and redness value -a^* were 76.92 and 83.33℃,respectively,moisture content at first order kinetics with z value was 62.50℃,which were higher than the mature z value of garlic sprouts. The prerequisites for cooking optimization were met;in addition,moisture content was found to be the most sensitive to temperature. Therefore,it was considered as an important indicator in the optimization of cooking process. It was proved that there was space for optimization in the cooking process of garlic sprout. The necessary kinetic parameters were provided for optimization in Chinese cooking process and stir-fry of garlic sprouts.