Proj
J-GLOBAL ID:200904059387988738  Research Project code:9800037183 Update date:Dec. 15, 2003

Studies on long storage technique of raw confectionary in order to control production Effect of raw materials of confectionary on freeze and thawing process

生菓子類の小ロット計画生産向け長期保存技術の確立 原料の種類と配合条件が凍結及び解凍に及ぼす影響
Study period:1996 - 1996
Organization (1):
Investigating Researcher (3):
Research overview:
To explain restorability of flour, etc., a major raw material of confectionery, during freezing and thawing process and to study restorability of sugars and oils based on the kinds and content rate of sugars and oils contained in products to forecast frozen storage stability of products. Optimum conditions for blending and production for long storage are established.
Keywords (10):
cake ,  paste ,  freezing(refrigeration) ,  thawing ,  lot ,  production ,  blending ,  preservation(food) ,  raw ,  storage
Research program: Ordinary Research
Research budget: 1996: \0

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