Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis

Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis

In the experiment, used Xinjiang Tianshan Special Flour and related additives as raw materials with shear force (ductility, hardness, chewability) and cooking characteristics (water absorption index, cooking loss rate), starch gelatinization degree and sensory evaluation as evaluation indices. The e...

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Bibliographic Details
Main Authors: Wenqian FU, Yujia BAI, Yuming LIU, Zuoshan FENG, Kaisheng WANG, Tingting HUANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
response surface-principal component analysis
patch
steam microwave
curing process
cooking characteristics
gelatinization degree
sensory evaluation
correlation analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090310

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090310

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