頁籤選單縮合
題 名 | 不同加熱前處理對油炸芋頭片品質之影響 |
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作 者 | 翁義銘; 曾文慶; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁675-687 |
分類號 | 463.7 |
關鍵詞 | 油炸芋頭片; 加熱前處理; Fried taro chips; Heating pretreatments; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討加熱前處理對油炸芋頭片品質之影響。實驗採用三階層部份因子設計探討水煮、蒸者及微波加熱三種前處理對油炸芋頭片品質之影響。結果發現,分別與無加熱前處理對照組比較,水煮及蒸煮兩種加熱前處理可改善油炸芋頭片之品質,但微波加熱前處理無法改善其品質。此外,油炸芋頭片之品質測定值與處理條件(前處理時間、油炸溫度、油炸時間)之關係,除少數例外,其餘可用三階層部份因子設計得到的數學模式方程式描述之。較佳加工條件之探討方面,水煮前處理之反應曲面圖顯示水煮時間增加,品質有改善之趨勢。但在實際操作時,六十秒約為芋頭片可忍受最長之水煮時間。由蒸煮處理產品品質之反應曲面看來,蒸煮的時間過長對產品品質並無提升:蒸30秒、45秒及60秒時最適之油炸溫度與時間組合分別為175℃/3分鐘、180℃/3.5分鐘及185℃/3.5分鐘。 |
英文摘要 | The effects of heating pretreatments on the quality of fried taro chips were studied. Compared with non-preheated controls, while water cooking and steaming improved the quality of fried taro chips, microwaving pretreatment did not improve the quality. Using the three level fractional factorial design with pretreatment time, frying temperature and frying time as variables, the statistically derived mathematical models could be used to describe most of the quality measurements, i.e. the moisture content, fat content, and color measurements of fried taro chips. Although the response surface showed that extended cooking time might further improve the quality, a period of 60 seconds was the longest time taro slices could stand. The optimum frying conditions for 3-sec, 45-sec, and 60-sec steaming were 175℃/3min, 180℃/3.5min, and 185℃/3.5min, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。