Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
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概要
- 論文の詳細を見る
A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three levels in the range of 65 to 90°C and at five time levels in the range of 0 to 60min. A spectral absorption of the raw and pasteurized soy sauces in the wavelength range of 380 to 780nm was used to obtain optical density at 450nm (E450), and chromaticity was measured. It was confirmed that relationship between browning rate constant calculated from change in E450 over the studied time and temperature range was applicable to the Arrhenius equation. A pioneer non-linear mathematical model to predict the chromaticity of soy sauce after pasteurization from the main chemical constituents was generated by the multiple regression and least square methods. Effectiveness of the proposed models was confirmed using actual data.
- 社団法人 日本食品科学工学会の論文
- 2006-05-01
著者
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Yoshioka Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Makino Yoshio
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Makino Yoshio
Graduate School Of Agric. And Life Sciences The University Of Tokyo
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YAGI Toshie
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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FUJISAWA Hiroko
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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TAKAHASHI Naomi
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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Yagi Toshie
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Fujisawa Hiroko
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Takahashi Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
関連論文
- Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
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