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題 名 | 粥品在沸騰與降溫過程中的物性變化=Changes in Physical Properties of Rice Gruel during Cooking and Cooling |
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作 者 | 須文宏; | 書刊名 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁344-354 |
分類號 | 473 |
關鍵詞 | 粥; 稠度; 水溶性固形物; 糊液黏度; 透光度; 溫度; 火力; Gruel; Consistency; Water soluble solid; Slurry viscosity; Transmittancy; Temperature; Cooking temperatures; |
語 文 | 中文(Chinese) |
中文摘要 | 為瞭解粥品在沸騰與降溫過程中的物性變化,實驗中將米水定比例混合,加熱至開始沸騰後,調整不同大小之火力定時烹煮,最後熄火降溫,過程中則分析沸騰火力與時間對粥品物性的影響。結果顯示,粥品的稠度流速均隨時間延長及沸騰火力越大而降低,但稠度比則有先升後降的變化。沸騰火力越大,會使水溶性固形物及糊液黏度上升。降溫時間越長,粥粒重量越增,相對的,糊液之透光度則降低,黏度及水溶性固形物量則增加。 |
英文摘要 | The understand the changes in the physical properties of rice gruel during cooking and cooling, rice was mixed with water in a fixed ratio and cooked. As the rice gruel was boiled, it was cooked continuously at different cooking temperatures under constant time limit and cooled gradually. The effects of cooking temperatures on the physical properties of the rice gruel were measured in this study. The results indicated that consistency velocity of the rice gruel decreased as the temperature and holding time increased, but that the consistency ratio decreased initially and then increased. Increasing the cooking temperatures increased the water soluble solids in the gruel. However, the particle weight and transmittancy of the gruel showed no significant change at various cooking temperatures. An increase in the particle weight of the gruel particles was observed as the cooling time increased. At the same time, the gruel slurry had lower transmittancy, higher slurry viscosity and more water soluble solids. |
本系統中英文摘要資訊取自各篇刊載內容。