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

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 440The Comparison of the Oil-Water Retained Rate...

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.

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Periodical:

Applied Mechanics and Materials (Volume 440)

Pages:

266-268

DOI:

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

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Online since:

October 2013

Authors:

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

Keywords:

Oil, Retained, Water

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* - Corresponding Author

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