The comparison of the oil-water retained rate between the different style plates

Chang Tsang Yeh; Tian Min Ma; Shu Cheng Lin; Tzung Wei Lin; Ho Cheng Chen; Wei Chin Hong

doi:10.4028/www.scientific.net/AMM.440.266

The comparison of the oil-water retained rate between the different style plates

Chang Tsang Yeh
, Tian Min Ma
, Shu Cheng Lin
, Tzung Wei Lin
, Ho Cheng Chen
, Wei Chin Hong

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

Purpose: The purpose of this study was to compare the difference of the oil-water retained rate between different style plates. Methods: An ordinary commercial plate and the patented new health plate were used in the same meal program, and the oil-water retention were calculated for each meals. Results: Oil-water retention in patented dish was significantly more than the ordinary plate. Conclusions: Patented new plate has designed an additional V-shaped grooves which can keep more oil and water stay in the plate, and this new plate can fix vegetable, fruit, protein in the proportion to be a balanced and healthy diet. New plate not only can reduce oil-water in the dish and the proportion of food can clearly teach student s to understand and develop good control their diet behavior.

Original language	English
Title of host publication	Advanced Materials and Sports Equipment Design
Pages	266-268
Number of pages	3
DOIs	https://doi.org/10.4028/www.scientific.net/AMM.440.266
Publication status	Published - 2013
Externally published	Yes
Event	2013 International Conference on Advanced Materials and Sports Equipment Design, AMSED 2013 - , Singapore Duration: Sept 21 2013 → Sept 23 2013

Publication series

Name	Applied Mechanics and Materials
Volume	440
ISSN (Print)	1660-9336
ISSN (Electronic)	1662-7482

Conference

Conference	2013 International Conference on Advanced Materials and Sports Equipment Design, AMSED 2013
Country/Territory	Singapore
Period	9/21/13 → 9/23/13

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

Oil
Retained
Water

ASJC Scopus subject areas

General Engineering

Access to Document

10.4028/www.scientific.net/AMM.440.266

Cite this

Yeh, CT, Ma, TM, Lin, SC, Lin, TW, Chen, HC & Hong, WC 2013, The comparison of the oil-water retained rate between the different style plates. in Advanced Materials and Sports Equipment Design. Applied Mechanics and Materials, vol. 440, pp. 266-268, 2013 International Conference on Advanced Materials and Sports Equipment Design, AMSED 2013, Singapore, 9/21/13. https://doi.org/10.4028/www.scientific.net/AMM.440.266

@inproceedings{cec22593981b437d94343618419618e5,

title = "The comparison of the oil-water retained rate between the different style plates",

abstract = "Purpose: The purpose of this study was to compare the difference of the oil-water retained rate between different style plates. Methods: An ordinary commercial plate and the patented new health plate were used in the same meal program, and the oil-water retention were calculated for each meals. Results: Oil-water retention in patented dish was significantly more than the ordinary plate. Conclusions: Patented new plate has designed an additional V-shaped grooves which can keep more oil and water stay in the plate, and this new plate can fix vegetable, fruit, protein in the proportion to be a balanced and healthy diet. New plate not only can reduce oil-water in the dish and the proportion of food can clearly teach student s to understand and develop good control their diet behavior.",

keywords = "Oil, Retained, Water",

author = "Yeh, \{Chang Tsang\} and Ma, \{Tian Min\} and Lin, \{Shu Cheng\} and Lin, \{Tzung Wei\} and Chen, \{Ho Cheng\} and Hong, \{Wei Chin\}",

year = "2013",

doi = "10.4028/www.scientific.net/AMM.440.266",

language = "English",

isbn = "9783037859025",

series = "Applied Mechanics and Materials",

pages = "266--268",

booktitle = "Advanced Materials and Sports Equipment Design",

note = "2013 International Conference on Advanced Materials and Sports Equipment Design, AMSED 2013 ; Conference date: 21-09-2013 Through 23-09-2013",

}

TY - GEN

T1 - The comparison of the oil-water retained rate between the different style plates

AU - Yeh, Chang Tsang

AU - Ma, Tian Min

AU - Lin, Shu Cheng

AU - Lin, Tzung Wei

AU - Chen, Ho Cheng

AU - Hong, Wei Chin

PY - 2013

Y1 - 2013

N2 - Purpose: The purpose of this study was to compare the difference of the oil-water retained rate between different style plates. Methods: An ordinary commercial plate and the patented new health plate were used in the same meal program, and the oil-water retention were calculated for each meals. Results: Oil-water retention in patented dish was significantly more than the ordinary plate. Conclusions: Patented new plate has designed an additional V-shaped grooves which can keep more oil and water stay in the plate, and this new plate can fix vegetable, fruit, protein in the proportion to be a balanced and healthy diet. New plate not only can reduce oil-water in the dish and the proportion of food can clearly teach student s to understand and develop good control their diet behavior.

AB - Purpose: The purpose of this study was to compare the difference of the oil-water retained rate between different style plates. Methods: An ordinary commercial plate and the patented new health plate were used in the same meal program, and the oil-water retention were calculated for each meals. Results: Oil-water retention in patented dish was significantly more than the ordinary plate. Conclusions: Patented new plate has designed an additional V-shaped grooves which can keep more oil and water stay in the plate, and this new plate can fix vegetable, fruit, protein in the proportion to be a balanced and healthy diet. New plate not only can reduce oil-water in the dish and the proportion of food can clearly teach student s to understand and develop good control their diet behavior.

KW - Oil

KW - Retained

KW - Water

UR - https://www.scopus.com/pages/publications/84887171233

UR - https://www.scopus.com/pages/publications/84887171233#tab=citedBy

U2 - 10.4028/www.scientific.net/AMM.440.266

DO - 10.4028/www.scientific.net/AMM.440.266

M3 - Conference contribution

AN - SCOPUS:84887171233

SN - 9783037859025

T3 - Applied Mechanics and Materials

SP - 266

EP - 268

BT - Advanced Materials and Sports Equipment Design

T2 - 2013 International Conference on Advanced Materials and Sports Equipment Design, AMSED 2013

Y2 - 21 September 2013 through 23 September 2013

ER -

The comparison of the oil-water retained rate between the different style plates

Abstract

Publication series

Conference

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this