遠赤外線利用の焼きいもについての一考察

概要

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The quality of a sweetpotato baked in an extreme infrared radiant ceramic heater has been cmpared with that of a sweetpotato baked in an oven toaster, in the process of the change of the core heat of the objecis and the rate of increase of maltose; then by an organoleptics test the quality in each case has been judged. The results are as follows: 1. the rise of core heat has been slower than that of the one baked in the oven toaster, and it has taken longer time in baking the object with an extreme infrared radiant ceramic heater. 2. the quantity of maltose in both cases has increased four times more than before baking them, but there is no difference in a statistically significant result. 3. by an organoleptics test, the color, flavour, and sweetness of the sweetpotato baked in the extreme infrared radiant heater were 5% statistically superior to the one baked in the oven toaster.
東京聖栄大学の論文
1988-12-20