ULTRASONIC TECHNIQUE IN BREADED FRIED NUGGETS

سال انتشار: 1392
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,471

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شناسه ملی سند علمی:

GHOCHANFOOD02_148

تاریخ نمایه سازی: 30 تیر 1392

چکیده مقاله:

Crispness is one of the most important and desirable textural characteristics that signify freshness and high quality in breaded fried foods.. The ultrasound measurements can be related to parameters indicative of the proteolytic degradation or softening of the dough due to protease activity. Thus, ultrasound can be considered a low cost and rapid tool, complementary to conventional test, for wheat flour characterization. Ultrasound has been successfully used as an analytical tool in many areas, such as industrial processes, medical scanning, and evaluation of biologicaland food materials. In this study, ultrasonic techniques were used to determine adhesion and crispness in breaded fried chicken nuggets. also, the different flour properties are investigated using ultrasound techniques

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نویسندگان

esmail etayi salehi

Assistant Professor, Islamic Azad Universityquchan branch ,Iran.

sepideh yosefzadeh sani

M.Sc student ,Department of Food Sciences and Technolog,

zahra sheikholeslami

membeof Food Sciences and agricultur Technolog Department of food Science(flour-cereals) Iran -phd-

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