[3KDa] 感性評価，官能評価; その他の成分

11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3KDa09] Analysis of the relationship between sensory evaluation and acoustic properties of fried food texture

*Ai Isogawa¹, Kaori Nagai¹, Akiko Ogawa¹, Kanji Aoyagi¹, Fumiaki Satoh² (1. The Nisshin OilliO Group, Ltd. , 2. Chiba Institute of Technology)

Keywords:

Sensory evaluation,fried products,croquettes,crushing,sound