文章基本信息

标题：Development and Fabrication of Pineapple Rolled Tart Machine
本地全文：下载
作者：Pua Ming Yee ; Rosnah Shamsudin ; Azman Hamzah 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：6
页码：513-530
DOI：10.3923/ajft.2011.513.530
出版社：Academic Journals Inc., USA
摘要：A pineapple rolled tart machine is required in the manufacturing of pineapple rolled tart. In this research, a machine that would reduce processing time and operating cost and that would be affordable for small-scale industries was designed. The machine was tested at different screw rotating speeds and dough formulations. The rolled tart throughput rates were significantly increased (p<0.05) with screw rotating speeds and butter percentages of dough. However, it was significantly decreased (p<0.01) with sugar and corn flour percentages. The hardness of baked tart and the hardness and stickiness of unbaked tarts were not significantly different between various screw rotating speeds and manual method. It was found that the rolled tart produced by this machine was acceptable in texture and mouth feel. The maximum and minimum rates for the standard dough formula were 4320 and 720 pieces h^-1.