Quality Control of Extruded Jelly through a Predicted Enthalpy Profile(Food & Nutrition)
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概要
- 論文の詳細を見る
The method for predicting the enthalpy profile that was developed in the preceding work was applied to the extrusion cooking of jelly. After selecting the enthalpy profile to produce jelly of good quality at a low production rate, the production rate was increased. It was found necessary to obtain an enthalpy profile similar to that at the low production rate in order to maintain good product quality at the higher production rate. For that purpose, the heating capacity of the specified barrel had to be increased and the temperature patterns of the barrels had to be changed. It was ascertained that the method developed in the preceding work was effective for estimating the production capability and offers a strategy for modifying the twin-screw extruder.
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
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Kumagai Hitoshi
Central Research Institute Meiji Milk Products Co. Ltd.:(present Office)department Of Agricultural C
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Kumagai Hitoshi
Department Of Agricultural Chemistry The University Of Tokyo
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Kobayashi Toshitaka
Central Research Institute Meiji Milk Products Co. Ltd.
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Kobayashi T
Nagoya Univ. Nagoya Jpn
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KURIHARA Homi
Central Research Institute, Meiji Milk Products Co., Ltd.
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Kurihara H
Meiji Seika Kaisha Ltd. Yokohama Jpn
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熊谷 仁
共立女子大学家政学部
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