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| Establishment of the Digital Model of Beefsteak's Frying Condition |
| WANG Fangbing;NIU Wenjuan;XIE Cong;WU Zhaoxi;NIU Lebao |
| College of Food Science ,Shangdong Agricultural University, Shangdong 271018 |
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Abstract The experiment aimed to discuss the effect of frying temperature and frying time on the beefsteak’s central temperature.By determining the central temperature of the beefsteak in a certain size that was fried in different levels and analyzing the result, the experiment established initially the digital model of the beefsteak’s frying condition.The result indicates that the discrepancy among different frying temperatures achieves to one percent of remarkable standard, so does the frying time.But the discrepancy between the two factors is unremarkable.
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2009, Vol. 23 
