搜索结果: 1-15 共查到“食品加工技术 heating”相关记录16条 . 查询时间(0.093 秒)
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
vitamin E lipid oxidantion antioxidants frying
2014/2/25
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 1...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
inverse method robust method thermal parameters
2009/7/8
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Improving Microwave Heating using Polysaccharides as Thickeners
polysaccharides salt starch carrageenan sauces
2014/3/10
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Oxidation Changes of Vegetable Oils during Microwave Heating
microwave heating peroxide value conjugated dienes and trienes vegetable oils
2014/3/10
Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the marke...
Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
Kasutera cake baking dry-heated wheat flour hydrophobicity
2010/2/3
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake inc...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Comparative Study on Structures of Three Hayadakimai Products Produced with Different Heating Conditions
partial-cooked rice (Hayadakimai) water absorption granule structure RVA
2008/4/20
Hayadakimai is a briefly cooked rice product with an appearance similar to that of uncooked rice. It requires only a short time cooking before serving without the washing and soaking processes essenti...
Conversion from 1,5-Anhydro-D-Fructose into Functional Compound, Ascopyrone P by Heating
1,5-anhydro-D-fructose ascopyrone P antioxidant
2008/4/20
Radical scavenger activity of the heated, aqueous solution of 1,5-anhydro-D-fructose was higher than that of non-heated one. The reason was ascopyrone P, which had 500-fold stronger radical-scavenger ...
Physical Modification of Waxy Maize Starch by Dry Heating with Ionic Gums
starch dry heating gums modification
2008/4/20
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulo...
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Mozzarella cheese whiteness cheese serum
2008/4/1
Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whit...
Determination of Major Minerals in Dairy Products Digested in Closed Vessels Using Microwave Heating
microwave digestion mineral analysis calcium dairy products
2008/3/27
A method is described for digestion of a variety of solid dairy products (cheeses, caseinates, and milk powders) for subsequent determination of Ca, Mg, Na, and K by flame atomic spectrophotometry. Sa...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave Infrared Infrared-assisted Microwave
2016/5/27
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...