生おからを用いた加工食品の品質予測に基づく焼成条件の検討
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- 柴田(石渡) 奈緒美
- 岐阜大学
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- 渡邊 桃子
- 岐阜大学
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- 福岡 美香
- 東京海洋大学
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- 酒井 昇
- 東京海洋大学
書誌事項
- タイトル別名
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- Examination of the Heating Condition Based on the Quality Prediction of the Processed Food Product Using Raw Okara
- ナマオカラ オ モチイタ カコウ ショクヒン ノ ヒンシツ ヨソク ニ モトズク ショウセイ ジョウケン ノ ケントウ
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抄録
<p>This study focused on the processed food products, using raw okara (a food product developed to mitigate problems associated with mass disposal of soy waste). To examine the heating condition effectively, we simulated food qualities during heating. Color change was treated as a first-order reaction, and kinetic parameters (Ea = 61.6 kJ/mol,Z = 4.93×105 1/s) were calculated by Golden section method. Moisture content was calculated via mass transfer analysis, based on Fick’s laws of diffusion. Our simulation predicted values for color, moisture content, water activity, and texture that were in good agreement with experimental values. We determined that, to achieve an equivalent to a commercial product, it was suggested that about 1/2 could shorten heating time by changing surface temperature from 80℃ to 120℃. Thus, this simulation technique can contribute to the shortening of heating times for processed food products.</p>
収録刊行物
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- 日本食品工学会誌
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日本食品工学会誌 18 (1), 79-86, 2017
一般社団法人 日本食品工学会
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詳細情報 詳細情報について
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- CRID
- 1390282680717657984
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- NII論文ID
- 130005509339
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- NII書誌ID
- AA12076107
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- ISSN
- 18845924
- 13457942
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- NDL書誌ID
- 028192789
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- 本文言語コード
- ja
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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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- 抄録ライセンスフラグ
- 使用不可