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| Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster |
| SHI Wan-zhen |
| College of Food Engineering, Changshu Institute of Technology, Changshu 215500, China |
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Abstract A four-factor, three-level orthogonal array design was used to optimize roasting temperature and time for
Changshu Beggars'chicken based on sensory evaluations and chicken harness. Chicken hardness was tested using a TA-XT
Express texture analyzer. The optimal roasting process was 220 ℃ for 30 min and then 100 ℃ for 240 min.
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2012, Vol. 26 
