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dc.contributor.authorKaewwit, Chesada
dc.contributor.authorChulajata, Khaikhae
dc.contributor.otherUniversity of the Thai Chamber of Commerce. Journal Editorial Office
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.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.publisherChulalongkorn University Printing House
dc.publisherUniversity of the Thai Chamber of Commerce
dc.relation.ispartofUniversity of the Thai Chamber of Commerce Journal-
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.otherFood Science and Technology
dc.titleDevelopment of Food Color PredictionProgram: A Case Study of Chiffon Cake
dc.typeJournal article
dc.rights.holderUniversity of the Thai Chamber of Commerce
Appears in Collections:JEO: Journal Articles
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