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頁籤選單縮合
題名 | 柿子乾燥過程顏色變化之研究=A Study on Color Changes of Persimmons Drying Processing |
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作者 | 陳文彬; 洪昇利; 林文進; | 書刊名 | 嘉義技術學院學報 |
卷期 | 66 1999.10[民88.10] |
頁次 | 頁43-56 |
分類號 | 435.395 |
關鍵詞 | 柿子; 乾燥; 顏色; Persimmons; Drying; Color; |
語文 | 中文(Chinese) |
中文摘要 | 柿子削皮乾燥後,表皮之顏色影響產品的品質甚大,為防止品質惡化及解決自然乾燥控制產品之齊一性,實有詳加探討之必要。本研究經由乾燥過程尋出含水率和顏色之變化,試驗結果顯示:柿子乾燥時顏色變化呈兩種反,一為乾燥初期至47.5小時的酵素作用,另一為乾燥47.5小時至乾燥終了的梅納反應,而顏色的控制著重於酵素作用。同時L與b值隨乾燥時間而遞減,a值於酵素作用呈遞減,而在梅納反應有緩增之趨勢。並由統計分析求得含水率和顏色關係之經驗方程式Y=-1.7666+0.504L-3.253a+1.893b其決定係數R2為0.975,兩者相關性高,可靠性大,此模數具有良好的適稱性。 |
英文摘要 | After peeling and drying, The color affects the quality a lot, so a study of how to prevent the quality getting worse and integrate the air-dried products is important. This study found out the changes of moisture and color from drying processing, experimental results showed that there are two reactions of color changes during drying. First. Enzyme reaction as initial stage to 47.5 hours. Second. Mailland reaction after drying 47.5 hours to final stage. enzyme reaction is the main point of color control L, b decreased as the drying time, a decreased in enzyme reaction increased in mailland reaction. The experience equation Y=-1.7666+0.504L-3.253a+1.893b of moisture and color list from statistics analysis. Are related and reliable, the coefficients of determination R2 is 0.957 and the modulus to persimmons drying processing is suitable. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。