Gel Strength of Kamaboko Gels Produced by Microwave Heating

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概要

• 論文の詳細を見る

• In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made under direct microwave heating was low ; therefore, a new method using microwaves to set and to cook the gels was developed. It was found that the strength of two-step gels prepared by microwave heating had a value similar to gels heated using a water bath. Moreover, setting and cooking the gels using microwave heating took 11 minutes, which constituted an 80% reduction in production time compared to the boiling method.

• 2006-11-01

著者

• Sakai Noboru

  Department Of Food Engineering Tokyo University Of Fisheries

• Mao Weijie

  College Of Life Science Dalian Nationalities University

• Fukuoka Mika

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Mao Weijie

  College Of Food Science And Technology Guangdong Ocean University

• Sakai Noboru

  Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn

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