کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488123 | 1330974 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prediction of the firmness for precooked potato strips at different conditions of temperature and cooking time
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Prediction of the firmness for precooked potato strips at different conditions of temperature and cooking time Prediction of the firmness for precooked potato strips at different conditions of temperature and cooking time](/preview/png/9488123.png)
چکیده انگلیسی
Our objective was to develop a mathematical model that allows the prediction of the firmness of the precooked potato strips at different temperatures and intervals of time. The firmness was correlated with the equation of heat transfer and the kinetic equation of firmness variation in order to establish the mathematical model. Sample of potato strips (Granola and Sebago varieties) was precooked at temperatures in the range 80-100 °C, and intervals of time in the range 20-50 min. The predicted firmness was compared with the experimental firmness. The predicted values were in the 90% confidence limit of experimental values. Results suggest that the model can be used to predict the firmness of precooked potato strips.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 529-535
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 529-535
نویسندگان
Otoniel Corzo, Oscar A. RamÃrez,