Art

J-GLOBAL ID：201702237468752532   Reference number：17A0536297

The Method of Fat Content Reduction of the Vacuum Fried Purple Sweet Potato Chips

真空フライホイールの油含有量を低減する方法【JST・京大機械翻訳】

Author (3)： Kang Qiaojuan (Food Safety Key Lab of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University) ,  Chen Yuewen (Food Safety Key Lab of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University) ,  Gu Zhenyu (Food Safety Key Lab of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University)
Material： Zhongguo Shipin Xuebao
Volume： 16  Issue： 11  Page： 174-181  Publication year： 2016 
JST Material Number： C2780A  ISSN： 1009-7848  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： At present, how to reduce the ...

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Thesaurus term： degree of vacuum ,  machining condition ,  product quality ,  response surface methodology ,  *flywheel ,  rotational frequency ,  interaction ,  frying
Semi thesaurus term： 予測値 ,  質量分率 ,  評価指標 ,  影響因子 , 【Automatic Indexing@JST】

Author keywords (4)： Purple sweet potato ,  vacuum fried ,  fat content ,  Response surface methodology

JST classification (9)： Colloid chemistry in general  (CB11010C) ,  Food analysis  (FJ01030U) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Flour products  (FJ04030P) ,  Drying of solid  (XD03022F) ,  Food quality  (FJ01040F) ,  Statistical quality control  (KB04030W) ,  Motors  (NB07030U) ,  Food in general  (FJ01010Y)

Terms in the title (4)： 真空 ,  フライホイール ,  油 ,  含有量