期刊
FOOD CHEMISTRY
卷 243, 期 -, 页码 202-207出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.127
关键词
Yuba film; Sorption characteristics; Transparency; Thermal stability; Mechanical properties
资金
- National Research Foundation (NRF) of Korea [NRF-2015R1C1A2A01051996]
Yuba is the skin formed at the surface during the heating of soymilk. The 3rd, 7th, and 11th films were evaluated for properties at different RH. At 39% RH, the 11th film had the lowest moisture, while the 3rd film had the highest moisture. However, at 75% RH, reverse moisture results were obtained. The tensile strengths of the 3rd and 11th films were highest at 15% moisture, whereas the tensile strength of the 7th film was highest at 25% moisture. Elongation of the 3rd (127%) and 11th (85%) films were highest at 25% moisture. The light transmittance of the films was low and opaque at 5% moisture. The films were transparent at 23%-28% moisture, but became opaque as the moisture increased. The films at 39% RH (Delta H, 113-203 J/g) had higher thermal stability than those at 87% RH (Delta H, 315-493 J/g). Moisture content markedly changed the yuba film properties.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据