IMPACT OF PRESSURE REDUCTION RATE ON THE QUALITY OF STEAMED STUFFED BUN

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DENG Y.; SONG X.; LI Y.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2011 | Volume:13 | Issue:3 Page(s): 377-386

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Title

IMPACT OF PRESSURE REDUCTION RATE ON THE QUALITY OF STEAMED STUFFED BUN

Author(s)

DENG Y. | SONG X. | LI Y. | Issue Writer Certificate

Keywords

MOISTURE CONTENTQ3

SENSORY QUALITYQ3

STEAMED STUFFED BUNQ3

THERMAL INFRARED IMAGINGQ3

VACUUM COOLINGQ3

Abstract

Effects of three pressure reduction rates (PRR) of 103 Pa s-1, 197 Pa s-1, and 347 Pa s-1 on temperature distribution and variation, MOISTURE CONTENT, and SENSORY QUALITY of STEAMED STUFFED BUNs were investigated after VACUUM COOLING. The distributions and variations of surface temperatures were determined by the THERMAL INFRARED IMAGING method. The temperature profiles presented significant differences in the average cooling rates of the different parts, depending on the PRR. Results showed that the greatest mass loss of 8.1% and the shortest cooling time of 288 seconds were found with the quickest PRR of 347 Pa s-1, while the least mass loss of 5.96% and the longest cooling time of 955 seconds were observed in the case of the slowest PRR of 103 Pa s-1. The pressure reduction rates had little influence on the changes of MOISTURE CONTENTs in the crumb and stuffing. The SENSORY QUALITY scores of vacuum-cooled buns at 103 and 197 Pa s-1 were higher than those at 347 Pa s-1.

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APA: Copy

DENG, Y., SONG, X., & LI, Y.. (2011). IMPACT OF PRESSURE REDUCTION RATE ON THE QUALITY OF STEAMED STUFFED BUN. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 13(3), 377-386. SID. https://sid.ir/paper/62867/en

Vancouver: Copy

DENG Y., SONG X., LI Y.. IMPACT OF PRESSURE REDUCTION RATE ON THE QUALITY OF STEAMED STUFFED BUN. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2011;13(3):377-386. Available from: https://sid.ir/paper/62867/en

IEEE: Copy

Y. DENG, X. SONG, and Y. LI, “IMPACT OF PRESSURE REDUCTION RATE ON THE QUALITY OF STEAMED STUFFED BUN,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 13, no. 3, pp. 377–386, 2011, [Online]. Available: https://sid.ir/paper/62867/en

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