English  |  正體中文  |  简体中文  |  Items with full text/Total items : 16716/19011 (88%)
Visitors : 5838326      Online Users : 73
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/23046


    標題: 以吸附法製造粉末化油脂及其特性之探討
    Characterization of Powdered Fats Prepared by Adsorption Method
    作者: 謝峻旭
    王淑珍
    周隆武
    曾浩洋
    貢獻者: 食品衛生科
    關鍵字: 粉末油脂
    吸附法
    黃豆油
    豬油
    Powdered fats
    Absorption method
    Soybean oil
    Lard
    日期: 1995
    上傳時間: 2010-10-06 15:22:23 (UTC+8)
    摘要: 應用吸附法製造黃豆油及豬油粉末油脂,其中modified starch (Comdex OA及porous starch)對油脂之吸附量高達67%,但以油脂吸附量50%之外觀較佳。此兩種吸附劑所製之粉末油脂,在20度c水中分散性差,於95度c水中分散性良好;而以正己烷抽出其中的油脂,以Comdex OA製品抽油率較好,可達90%左右,此結果表示其應用於烘焙製品,會得較佳產品;而儲存安定性方面,兩者皆不理想,有的製品甚至加速氧化,但可藉添加抗氧劑來改善此現象。
    Soybean oil and lard powdered fats were prepared by using adsorption. Effects of modified starch (Comdex OA & porous starch) were better and the adsorption rate was 67%, but 50% rate products had a good powdered form. The dispersion for these powdered fats were prepared with Comdex OA and porous starch was poor in 20℃ water, but excellant in 95℃ water. The efficiency of fat extraction using n-hexane, the Comdex OA powdered products were higher than porous starch ones, about 90% fat of the total lipid in the powdered fat could be extracted, it's applied on bake food could be obtained good products. The storage study performed at 60℃ in the dark showed that these powdered fats were not fairly resistant to autooxidation, we considered the applications of safe antioxidant could solve this problem.
    關聯: 嘉南學報 21期:p.28-36
    Appears in Collections:[嘉南學報] 21期 (1995)
    [ 食品科技系 ] 期刊論文

    Files in This Item:

    There are no files associated with this item.



    All items in CNU IR are protected by copyright, with all rights reserved.


    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback