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Kaewwit, Chesada and Chulajata, Khaikhae (2008) Development of Food Color Prediction Program: A Case Study of Chiffon Cake. University of the Thai Chamber of Commerce Journal, 28 (3). ISSN 0125-2437

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Abstract

This research presents the development of a color predication program for chiffon cake using different controlled soybean oil levels. The application uses the simple linear regression model to illustrate the cakeûs color. In addition, the program shows the sum of squared prediction error, coefficient of determination for the chiffon cake, and the simulation of a 3-dimensional chiffon cake model. The results obtained show the compatibility between various controlled soybean oil levels in chiffon cake simulation models, and the real results in the food laboratory. The amount of soy bean oil that affects the intensity of yellow color is measured in the CIE L* a* b* color model. This research will be advantageous for reducing costs and the time to bake chiffon cake, as well as demonstrating the soy bean oil control effects on chiffon cake in the real food laboratory.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 08 May 2014 05:41
Last Modified: 08 May 2014 05:41
URI: http://eprints.utcc.ac.th/id/eprint/662

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