Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75814
標題: 添加綠茶粉於米食膨發休閒食品最適乾燥條件之研究
作者: 宋國祥
彭錦樵
莊世昌
關鍵字: 熱風乾燥;色差值;硬度值
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 49, Issue 3, Page(s) 1-14.
摘要: 
In this experiment, a batch hot air dryer was used to dry a rice snack food with green tea flavor. The process variables were drying temperature and drying time of extrudates. The response surface methodology was used to investigate the effects of pr

本研究利用箱型分批式熱風乾燥機對於綠茶風味之米食膨發休閒食品進行熱風乾燥之實驗,探討乾燥溫度以及乾燥時間對擠壓產品含水率、色差值、硬度值以及最大剪切力之影響,並利用反應曲面法找出擠壓產品之最適乾燥條件。實驗結果顯示:提高乾燥溫度或延長乾燥時間會使擠壓產品之含水準、硬度值與最大剪切力下降。經過乾燥之擠壓產品與未經乾燥者之間,其色差值會隨著乾燥溫度之提高或乾燥時間之延長而上升。
藉由反應曲面法評估擠壓產品之最適乾燥範圍,並以乾燥溫度、乾燥時間分別為97℃、72min作為本實驗最適乾燥條件,在此條件下
URI: http://hdl.handle.net/11455/75814
Appears in Collections:第49卷 第03期
農業暨自然資源學院

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