| URN | etd-0721126-204558 | Statistics | This thesis had been viewed 6 times. Download 0 times. |
| Author | Hsiao-shuang Lin | ||
| Author's Email Address | shuang691024@gmail.com | ||
| Department | Institute Of Mechanical Engineering | ||
| Year | 2025 | Semester | 2 |
| Degree | Master | Type of Document | Master's Thesis |
| Language | zh-TW.Big5 Chinese | Page Count | 55 |
| Title | A Taguchi Method Approach to Evaluate the Effects of Initial Temperature, Water Bath Temperature, and Time on Sous Vide Cooking Quality | ||
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| Abstract | Sous vide cooking technology has been widely applied in the catering and food processing industries in recent years due to its ability to precisely control cooking temperature and time. Compared with conventional cooking methods, sous vide cooking can effectively improve moisture retention, tenderness, and consistency of food quality. Therefore, determining the optimal cooking conditions through scientific approaches has become an important research topic. In this study, chicken breast was selected as the experimental material, and the Taguchi method with an L9 orthogonal array was employed to investigate the effects of three control factors, namely initial temperature, water bath temperature, and cooking time, on the quality of sous vide cooking. Cooking loss, water retention, color variation, and overall acceptability were used as quality evaluation indicators. Signal-to-noise (S/N) ratio analysis and analysis of variance (ANOVA) were applied to evaluate the significance of each factor and to determine the optimal parameter combination. The experimental results indicated that water bath temperature was the most influential factor affecting the quality of chicken breast, followed by cooking time, while the effect of initial temperature was relatively insignificant. The optimal parameter combination was determined to be an initial temperature of 25¢XC, a water bath temperature of 65¢XC, and a cooking time of 60 minutes. Under these conditions, the chicken breast exhibited superior moisture retention, color characteristics, and overall sensory acceptability. Furthermore, confirmation experiments were conducted to validate the predicted results obtained from the Taguchi method. The experimental outcomes showed good agreement with the predicted values, demonstrating that the proposed analytical model possesses satisfactory stability and predictive capability. The findings of this study can serve as a useful reference for optimizing sous vide cooking parameters and provide practical guidance for quality control, process design, and product development in the catering and food processing industries. In addition, the results demonstrate the feasibility and practical value of applying the Taguchi method to optimization studies in food engineering. |
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| Files | indicate access worldwide | ||
| Date of Defense | 2026-07-14 | Date of Submission | 2026-07-21 |