| Summary: | 碩士 === 國立嘉義大學 === 生物機電工程學系研究所 === 99 === The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. Hence the bean curd on the product line can be examined to know whether it can satisfy the customer’s taste according to the aforesaid methods. Hygiene and efficiency are an essential requirement in automated food processing. The best way to avoid contamination in quality measurement of food processing is to use non-contact detectors.
The purpose for this study is used Calcium Sulfate Dehydrate(CaSO4-2H2O) as the peptize in order to produce the bean curd, the manufacture variable is the concentrated proportion of soymilk, solidification temperature as well as the concentrated proportion of peptize. The bean curds produced will have to be analyzed by all kinds of mechanical characteristic. This study is adopted textural analysis as the compactness basis of tofu gel, and with ultrasonic scan analysis to establish the correlation between its parameter and firmness, so as to construct the measurement model of ultrasonic. The contribution of this study is used a molecular perspective, such as the firmness of tissue structure to contrast the bean curd model of macro theory as well as the attenuation formula correlation of ultrasonic. Hence ultrasound can be a potential tool for measuring of tofu texture.
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