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- Hou CHIH-YAO
- Department of Food Science, National Pingtung University of Science and Technology
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- Wu PO-CHIH
- Department of Food Science, National Pingtung University of Science and Technology
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- Yang I-CHEN
- Department of Food Science, National Pingtung University of Science and Technology
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- Huang HSIANG-LIN
- Department of Food Science, National Pingtung University of Science and Technology
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- Wu MING-CHANG
- Department of Food Science, National Pingtung University of Science and Technology
Bibliographic Information
- Other Title
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- ゴレイシをバキューム・フライにする最適条件に関する研究
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Description
The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time. The response variables were based on the overall acceptability determined through sensory evaluation; the highest overall acceptability was obtained by the combination of syrup-soaking at 30° Brix for 1 hour, and then vacuum frying at 108°C for 46 min. Model functions were verified as being adequate, using an optimum combination of syrup-soaking time, frying temperature and frying time. The result showed that vacuum-fried carambolas have good quality.
Journal
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- Food Preservation Science
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Food Preservation Science 31 (5), 245-251, 2005
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390001205117477120
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- NII Article ID
- 130001766031
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 7700335
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed