Standadization of the reheating time of deep-frieding in Cook-Chill system

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Other Title
  • クックチルシステムにおける揚げ物の再加熱条件の標準化について

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Description

We studied the changes in the quality (sensory tests) of 23 kinds of deep-fried dishes and their re-heating conditions using the cook-chill system.<BR>The results are as follows.<BR>1) The re-heating conditions affected the re-heating time, the changes in the weight of the dishes and the sensory test evaluations.<BR>2) The re-heating time differed according to the heating systems and the set temperatures. It was also affected by the weight of a dish.<BR>3) The weight of the dishes decreased for all the re-heating systems. The Decreasing rate of the dish weight differed according to the heating systems, the setting temperatures, the weights of the dishes and the variety of deep-fried dishes.<BR>4) The conditions for the re-heating system and the dishes were judged appropriate for the cookchill by more than 80% of the panelists that scored a high sensory test evaluation.<BR>5) It is possible to apply the cook-chill system to deep-fried dishes. However some deep-fried dishes need to be investigated with respect to the choice of foods, and the re-heating conditions.

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Details 詳細情報について

  • CRID
    1390282680175940992
  • NII Article ID
    130004048737
  • DOI
    10.2740/jisdh.11.150
  • ISSN
    18812368
    13469770
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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