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
書誌事項
- タイトル別名
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- Study of optimum conditions for vacuum frying carambolas
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説明
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.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 31 (5), 245-251, 2005
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390001205117477120
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- NII論文ID
- 130001766031
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 7700335
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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