Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3981
DC FieldValueLanguage
dc.contributor.authorKaewwit, Chesada
dc.contributor.authorChulajata, Khaikhae
dc.contributor.otherUniversity of the Thai Chamber of Commerce. Journal Editorial Office
dc.date.accessioned2018-09-13T10:10:14Z-
dc.date.available2018-09-13T10:10:14Z-
dc.date.issued2008
dc.identifier.citationChesada Kaewwit, Khaikhae Chulajata (2008) Development of Food Color PredictionProgram: A Case Study of Chiffon Cake. University of the Thai Chamber of Commerce Journal Vol.28 No.3.
dc.identifier.issn0125-2437
dc.identifier.urihttps://scholar.utcc.ac.th/handle/6626976254/3981-
dc.description.abstractThis research presents the development of a color predication program for chiffon cakeusing different controlled soybean oil levels. The application uses the simple linearregression model to illustrate the cakeûs color. In addition, the program shows the sumof squared prediction error, coefficient of determination for the chiffon cake, andthe simulation of a 3-dimensional chiffon cake model. The results obtained show thecompatibility between various controlled soybean oil levels in chiffon cake simulationmodels, and the real results in the food laboratory. The amount of soy bean oil thataffects the intensity of yellow color is measured in the CIE L* a* b* color model. Thisresearch 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 realfood laboratory.
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherChulalongkorn University Printing House
dc.publisherUniversity of the Thai Chamber of Commerce
dc.relation.urihttp://utcc2.utcc.ac.th/utccjournal/journal_book.php?journal_id=22
dc.rightsThis work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
dc.subject.otherJournals
dc.subject.otherFood Science and Technology
dc.titleDevelopment of Food Color PredictionProgram: A Case Study of Chiffon Cake
dc.typeJournal article
dcterms.accessRightspublic
dc.rights.holderUniversity of the Thai Chamber of Commerce
utcc.journal.volume28
utcc.journal.number3
utcc.journal.titleUniversity of the Thai Chamber of Commerce Journal
utcc.eprintid662
Appears in Collections:JEO: Journal Articles
Files in This Item:
File Description SizeFormat 
662fulltext.pdf1.04 MBAdobe PDFThumbnail
View/Open
Show simple item record Recommend this item

Page view(s)

12
checked on Jul 11, 2019

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.