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標題: 以反應曲面法探討影響curdlan凝膠抗凍性之因子
作者: 金安兒
關鍵字: 糯玉米澱粉;反應曲面法;冷凍
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 48, Issue 1, Page(s) 45-59.
"本研究採用反應曲面法( response surface methodology; RSM )配合上三因子
三層階的試驗設計, 選用 curdlan 濃度、糯玉米澱粉濃度及加熱溫度等三個因子來探討三
因子在 curdlan 凝膠中對於抗凍性的效果及交互作用。 試驗項目包括凝膠強度測定、保水
力測定及質地輪廓分析( TPA )等。結果發現 curdlan 凝膠的保水力、彈性度及附著度在
冷凍前及冷凍貯藏七天後,並沒有顯著的差異。 而 curdlan 濃度與保水力及彈性度成正相

Response surface methodology and a three-variable and three-level
design were used to study the freezing resistance of curdlan gel. The three
variables used were curdlan concentration (0~7%), waxy corn starch concentration
(0~4%), and heating tempera
Appears in Collections:第48卷 第01期

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