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題名 | 以反應曲面法探討殺菁條件對胡蘿蔔泥品質之影響=Effect of Blanching Conditions on the Quality of Carrot Puree Using Response Surface Methodology |
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作者 | 楊智源; 顏國欽; | 書刊名 | 食品科學 |
卷期 | 25:6 1998.12[民87.12] |
頁次 | 頁679-689 |
分類號 | 435.6 |
關鍵詞 | 胡蘿蔔泥; 殺菁; 顏色; 黏度; 反應曲面法; Carrot puree; Blanching; Color; Viscosity; Response surface method; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以反應曲面法探討胡蘿蔔骰粒殺菁條件對胡蘿蔔泥品質之影響。由反應曲面法回歸所得之模式經統計分析顯示胡蘿蔔骰粒之殺菁溫度、時間及檸檬酸液濃度對胡蘿蔔泥之ph值、黏度、Hunter L、a、b、色彩(Hue)及彩度(Chroma)值具極顯著影響(p<0.01)。由結果亦顯示胡蘿蔔泥之pH值、黏度、Hunter L及b值隨殺菁程度及檸檬酸液濃度提高而增加。胡蘿蔔骰粒在檸檬酸溶液濃度大於0.2N、70~75℃間加熱5分鐘其胡蘿蔔泥之a值及彩度值最高且色彩值最低,即具有最佳之色澤。 |
英文摘要 | The effect of blanching conditions of diced carrot on the quality of carrot puree was studied using the response surface method. The blanching temperature, time, and concentration of citric acid solution showed significant differences (P<0.01) in the pH, Hunter L, a, b, Hue, and Chroma values of carrot puree. A higher blanching temperature, longer blanching time, and higher concentration of citric acid solution resulted in decrease of the pH value, and an increase of the viscosity, hunter l and b values of the carrot puree. The best color of carrot puree, the highest Hunter a value and Chroma and the lowest Hue could be obtained by blanching the diced carrot at 70-75℃ for 5 min with a concentration of citric acid solution greater than 0.2N. |
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