Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

分布式多DSP系统的CPCI总线接口设计和驱动开发

针对多DSP分布式互连的信号处理板卡,介绍基于PCI9054和FPGA的CPCI总线接口设计,分析通用WDM总线驱动程序的开发。接口设计引入数据包存储转发的方法,这种方法在分布式系统中可扩展性好、效率高。另外驱动程序采用DriverWorks进行开发,具有很好的通用性和可移植性。     

叉烧肉软包装的加工研究

探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装,并探讨了生产工艺的几个关键问题.产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食.     

HDI和IC封装用高性能覆铜板的开发

重点介绍开发HDI和IC封装用高性能覆铜板的紧迫性、工艺路线及初步成果。     

基于OpenGL的包装纸盒设计的三维实现

提出了基于OpenGL技术的一种由面模型构造三维盒体的方法,以多边形组成一个面、以面为基本单元构造纸盒,并将其应用于三维包装纸盒设计系统的开发中,该系统不仅实现了纸盒结构的二维平面设计,而且能够仿真三维盒型,并采用贴图技术看到装潢设计的立体效果。     

MEMS封装技术研究进展

介绍了MEMS封装技术的特点、材料以及新技术,包括单片全集成MEMS封装、多芯片组件(MCM)封装、倒装芯片封装、准密封封装和模块式MEMS封装等。文中还介绍了MEMS产品封装实例。     

Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

ABSTRACT: The objective of this work was to observe the microstructure of feta cheese using confocal scanning laser microscopy. Low fat cheese and cheese containing capsule-producing cultures were made. The protein network was observed using the reflectance mode of the confocal microscope. Fat was stained by Nile red dye diluted with whey. More even distribution of fat with a larger number of smaller globules was observed in cheese made with noncapsule-forming culture compared to that made with the capsule-forming culture. Nonfat cheese had compact structure when made with noncapsule-forming culture which contrasted with the open structure observed in cheese made with the capsule-forming culture     

多功能糖果包装机机构及性能的研究

糖果等食品的多粒枕式包装是食品行业亟需解决的问题。本文对球形和椭圆形糖果的多粒枕式包装进行了初步的探讨，着重阐述了理糖装置和光电控制系统的设计。     

工艺因素对金属封装外引线弯曲疲劳的影响

考察了金属封装外壳制造工艺对外引线弯曲疲劳的影响,发现电镀镍是导致外引线弯曲次数明显减少的最主要工艺步骤,且随镀镍层厚度的增加,弯曲次数减少。此外还讨论了外引线的氢含量和晶粒度对引线抗疲劳能力的影响。     

Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.