High Temperature Cooking and Extrusion Cooking.

DOI

Bibliographic Information

Other Title
  • 特集　食品加工・処理の最新技術と熱物性　高温処理とエクストルージョン・クッキング

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Description

Existing food processes, more ore less, use the chemical and physical properties of food components to change them to food ingredients or foods. Reactive properties are generally heat-labile and food raw materials contain some water. These factors have partially restricted food processing research to moderate heat treatment, less than the boiling point of water. However, recent active researches on the high tempprature short time cooking, has opened a way to new food processing. The practical aim of this paper was to introduce the recent researches of this field with emphasis on Extrusion Cooking.

Journal

  • Netsu Bussei

    Netsu Bussei 5 (4), 291-296, 1991

    JAPAN SOCIETY OF THERMOPHYSICAL PROPERTIES

Details 詳細情報について

  • CRID
    1390282679642016384
  • NII Article ID
    130003707183
  • DOI
    10.2963/jjtp.5.291
  • ISSN
    1881414X
    0913946X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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