Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: 

RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 2
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
การพัฒนาผลิตภัณฑ์อาหารจากแป้งกล้วย Thai Agricultural
Yanisa Rat-a-pa; Vipa Surojanamethakul; Maradee Phongpipatpong; Tavisa Lohana; Pilin Phoopat; Varunee Praditsrigoon.
Experiment on banana flour production is presented. The varities of banana used in this study were Klue numwa and Klue hakmuk. The effect of heat pretreatment on peeling and cutting under pressure at 250"F were investigated. It was shown that heating for I min. gave the best result on peeling and cutting. The proximate analysis at different heating times yielded similar results. However, the percent amylose content to dry basis of Klue numwa and Klue hakmuk flours were 12.06 and 10.58, respectively. The physical properties of Klue numwa and Klue hakmuk flour were also studied. The swelling and gelatinization properties of Klue numwa flours was similar to rice starch while Klue hakmuk flour was alike that of glutinous rice starch. The mixture of Klue nLlmwa...
Tipo: PhysicalObject Palavras-chave: Klue numwa flour; Klue hakmuk flour; Banana flour; แป้งกล้วยน้ำว้า; แป้งกล้วยหักมุก; แป้งกล้วย; การพัฒนาผลิตภัณฑ์อาหาร; ความร้อน; การนึ่งกล้วย; คุณสมบัติทางกายภาพ; การประกอบอาหาร; อายุการเก็บรักษา; การยอมรับของผู้บริโภค.
Ano: 1993 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2630
Imagem não selecionada

Imprime registro no formato completo
ผลของความชื้นและขนาดอนุภาคของข้าวโพดบดที่มีต่อคุณลักษณะบางประการของผลิตภัณฑ์ที่ได้จากเครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่ Thai Agricultural
Pracha Boonyasirikool; Maradee Phongpipatpong; Chulaluck Charunuch; Tavisa Lohana; Vayooha Sontes.
corotating twin screw extruder was used together with response surface rnethodology to study the effect of feed moisture content and particle size on the characteristics of corn extrudates.The operating conditions were fixed at screw speed 250 rpm, banel temperature 140'C, fecd rate 16 kg/hr. The independent variables were selected at 4 levels (13.62,15.16, 16.66 and lg.llo/o wb) for feed moisture contents and at 5levels (0.18,0.38,0.84, 1.01, 1.35 mm.) for parriclc sizc. Response variables were expansion ratio, bulk density. breaking force, water absorption index and water solubility index. Regression analysis showed that change in all responses for corn extrudates were promoted by feed moisture content rather than partide size of feed. The seconcl ordcr...
Tipo: PhysicalObject Palavras-chave: Corn extrudates produced; Characteristics; Particle size; Extruder; Moisture content; อาหารขบเคี้ยว; ผลิตภัณฑ์อาหารเช้า; ข้าวโพดบด; ขนาดอนุภาค; ความชื้น; เครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่; วัตถุดิบ; คุณภาพผลิตภัณฑ์.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5125
Registros recuperados: 2
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional