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題 名 | 油殺菁時間、真空油炸溫度及時間對油炸芋頭條品質之影響=Effects of Oil-blanching Time, Vacuum Frying Temperature and Time on the Quality of Fried Taro Sticks |
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作 者 | 吳明昌; 盧文祥; 郭旭廷; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 7:2 1998.06[民87.06] |
頁 次 | 頁103-113 |
分類號 | 463.36 |
關鍵詞 | 真空油炸; 油殺菁; 芋頭條; 反應曲面法; 官能品評; Vacuum frying; Oil-blanching; Trao sticks; Response surface methodology; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究在於探討不同油炸條件組合對真空油炸芋頭條(vacuum frying taro sticks) 品質之影響。利用反應曲面法 (response surface methodology) 之三變數 (油殺 菁時間、 油炸溫度及油炸時間 ) 、 三層階部分因子設計 (three variables-three levels fractional factorial design), 採官能品評中之整體接受性 (overall acceptability) 為反應性狀。結果得知於 100 ℃油殺菁 10 min 後,於 107 ℃油炸 21min,可得到最佳的 整體接受性,而由此三條件之組合進行驗證實驗,以評估所得模式方程式之適當性時,實驗 值均與模式估算值無顯著性差異。顯示經由油殺菁時間、油炸溫度及油炸時間之最適組合, 可得到品質最佳之真空油炸芋頭條。 |
英文摘要 | The effect of various frying conditions on the quality of vacuum frying taro sticks was investigated. The operation conditions were combined by using the method of three variables-three levels fractional factorial designed response surface methodology. Process variables included oil-blanching time, frying temperature and frying time. The response variables were overall acceptability of sensory evaluation. The best overall acceptability could be obtained by the combination of oil-blanching at 100 ℃ for 10min, and then vacuum frying at 107 ℃ for 21min. Model functions were verified as being adequate. Results showed that vacuum frying taro sticks with best quality were obtained by using the optimum combination of oil-blanching time, frying temperature and frying time. |
本系統中英文摘要資訊取自各篇刊載內容。