کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4508565 | 1321609 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Use of Ultrasound for Measuring Tofu Texture
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with a microscope, and the mechanical properties may be determined through textural analysis. These approaches are destructive and sometimes prohibitively expensive; hence they are unsuitable for on-line measurement of tofu properties in a production line. Therefore, this study uses ultrasound for non-destructive measurement of tofu's structure with scanning electronic microscopy and textural analysis as calibrators. Glucono-delta-lactone (GDL) and CaSO4·2H2O tofu curds from the market were examined using microscopic analysis, textural analysis, and ultrasonic measurement. There is a positive correlation between the area percentage of pores in a network and the attenuation coefficient of ultrasound. Hence, ultrasonic power attenuation can be a potential means of exploring the microstructure of tofu gel.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Engineering in Agriculture, Environment and Food - Volume 4, Issue 3, 2011, Pages 83-89
Journal: Engineering in Agriculture, Environment and Food - Volume 4, Issue 3, 2011, Pages 83-89
نویسندگان
Feng-Jui Kuo, Cheng-Chang Lien, Yu-Ya Huang, Ching-Hua Ting,