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Filtering by: Creator Hsü, Cheng-kuang Committee Member Hashimoto, Andrew

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Creator:

Hsü, Cheng-kuang

Abstract:

Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....

Resource Type:

Dissertation

Full Text:

Methods to Support Nonlinear Cost Optimization Models of Surimi Seafood by Cheng-Kuang Hsu A