| 摘要 |
PROBLEM TO BE SOLVED: To predict the consolidation degree in preservation of powder foodstuffs. SOLUTION: In this method, a rupture stress value of the powder foodstuffs consolidated in a specific condition is measured by a rheometer, and then the acquired rupture stress value is compared with a reference value prepared beforehand, to thereby predict the consolidation degree in preservation or circulation of the powder foodstuffs. The powder foodstuffs are used as a salt-containing powder seasoning. Hereby, since the consolidation degree in preservation can be predicted, effective information on quality control of the powder foodstuffs can be acquired. COPYRIGHT: (C)2004,JPO
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