碩士 / 國立臺灣海洋大學 / 食品科學系 / 100 / The goal of this study was to manufacture nutritious novel sea food snacks from dried shrimp via gun-puffing processing. The study showed that a necessary condition of obtaining crispy puffed shrimp was to reduce product moisture content to less than 10%. Such products can only be obtained by puffing dried shrimps at moisture contents near 32%. Puffing increases brightness, L value, while decreasing redness, the a value of shrimp and increasing b value, more yellowish. Change of TBA in the puffing process was dependent on the pore size distribution of porous products of puffed shrimps. Drastic changes of TBA were found in products with finer and denser pores. A mathematical model based on moisture vaporization/flashing was presented to predict both product moisture content and puffing ratio. The trend of the former was predicted satisfactorily while the latter was not. Apparently there are significant contributions on volumetric changes by chemical/physical changes , under higher temperature and pressure, from compositions of shrimp other than moisture.
| Identifer | oai:union.ndltd.org:TW/100NTOU5253021 |
| Date | January 2012 |
| Creators | Chih-hui Li, 李姿慧 |
| Contributors | Wen-rong Fu, 傅文榮 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 48 |
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