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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/36689

Title: UV及輻射照射豬及魚明膠改善膠體及慕斯預拌粉品質
UV treatment and gamma irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
Authors: Sung;Wen-Chieh
Contributors: NTOU:Department of Food Science
Keywords: 明膠;UV光;膠強度;慕斯預拌粉
gelatin;UV treatment;gel strength;premix mousse
Date: 2014-01
Issue Date: 2015-05-19T06:44:52Z
Publisher: Radiation Physics and Chemistry
Abstract: Porcine gelatin, fish gelatin and their mousse premixes were exposed to γ irradiation with doses ranging from 2 to 10 kGy, and to UV treatment from 10 to 30 J/m2. UV treated porcine gelatin, fish gelatin and mousse premixes, after 30 J/m2 exposure exhibited a significant increase in gel strength and gel forming ability, as well as viscosity of solutions. Gamma irradiation, up to 10 kGy, on gelatin and premixed mousse gelatin dramatically decreased the gel strength and the viscosity of the solution. UV treatment can improve the gelatin gel strength and gel forming ability of gelatin processing products.
Relation: 97, pp.208-211
URI: http://ntour.ntou.edu.tw/handle/987654321/36689
Appears in Collections:[食品科學系] 期刊論文

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