頁籤選單縮合
題 名 | 蒸汽加熱與攪打時間對芋泥流變性質的影響=Effects of Steam-Cooking and Agitation Time on the Rheological Properties of Taro Paste |
---|---|
作 者 | 王俊權; 朱瑞姿; 張永和; 賴麗旭; | 書刊名 | 食品科學 |
卷 期 | 24:4 1997.08[民86.08] |
頁 次 | 頁429-437 |
分類號 | 463.36 |
關鍵詞 | 硬度; 附著度; 貯存模數; 損失模數; 動態黏度; 相角正切值; Firmness; Adhesiveness; Storage modulus; Loss modulus; Complex viscosity; Tan δ; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究利用質地測定儀( texture analyzer ), 動態流變儀( dynamic rheometer )和官能品評的方法測定芋泥製造過程中,不同蒸煮及攪打對芋泥流變性質的影 響。結果顯示,在 30-120 min 的蒸汽加熱和 3-25 min 的攪打時間,芋泥的三個流變參數 (貯存模數 G',損失模數 G",與動態黏度η��值)均隨時間延長而降低。根據相關係數分 析,G'、G" 值與質地剖面分析( TPA )之硬度與附著度( adhesiveness )均呈正相關( r=0.974 和 0.980 )。芋泥的相角正切( tan δ值)隨攪打時間的延長呈現上升的現象, 且 tan δ值與官能品評結果的黏著性( stickiness )有相同趨勢, 兩者有正相關性( r=0.970 )。 |
英文摘要 | The effect of steam-cooking and agitation time on teh rheological properties of taro paste was investigated by using texture analyzer, dynamic rheometer, and sensory evaluation techniques in this study. The results showed that G', G" and η�� value of taro paste were decreased with the increase in cooking time from 30 to 120 min and agitation time from 3 to 25 min. The correlation coefficients (r) between G', G" values and firmness, adhesiveness were 0.974 and 0.980, respectively. Due to the significant decrease of G' value, the tan δ value was increased with the longer agitation time. The result of sensory evaluation showed that stickiness had a high correlation with tan δ (r=0.970). |
本系統中英文摘要資訊取自各篇刊載內容。