초록

용어보기논문에서 용어와 풀이말을 자동 추출한 결과로, 시범 서비스 중입니다. AI-Helper

Abstract ▼ AI-Helper

Gel strength of fish protein at various processing conditions such as heating temperature, heating time and salt content was determined by using compressive stress and residual delay time of ultrasonic wave. The compressive stress, interpreted as indicating the relative gel strength, was increased w...

Gel strength of fish protein at various processing conditions such as heating temperature, heating time and salt content was determined by using compressive stress and residual delay time of ultrasonic wave. The compressive stress, interpreted as indicating the relative gel strength, was increased with increasing the heating temperature and heating time, and with decreasing the salt content, while the delay time of ultrasonic wave reduced, indicating that the gel strength and the delay time are inverse proportion. The result of the multiple regression analysis with factorial design showed that the model equation consisted with delay time and processing condition variables gave the good prediction of the gel compressive stress which was coincided with compressive stress measured.

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