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Response surface analysis was applied to investigate modifications in viscosity of foliole purée treated with commercial enzyme preparations high in cellulase and endopolygalacturonase (pectinase) with changes in enzyme concentration (0.3–1.2%), incubation time (3.3–6.7 hr) and temperature (40–50°C). Foliole purée was obtained by trituration of hard pieces of hearts of palm (Euterpe edulis) and incubated in a rotating agitator. After treatment with 0.81% cellulase for ~5 hr at 50°C, a fourfold reduction in viscosity was found relative to a control sample. The minimum viscosity for this treatment was within the experimental range investigated. Optimized experimental conditions for treatment with pectinase however were outside the experimental range. The application of the cellulase preparation to the purée resulted in a 10% increase in yield of edible palm. 相似文献
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Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45 °C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf-life. Shelf-life of UPB stored at 21, 30, and 45 °C was 75 d. Peanut butter with 2.5% palm oil had a shelf-life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO. 相似文献
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论述了皮革感官检验的人体生理学原理;在人体感受器官生理学基础上,对人手感受器与皮革感官特性的对应关系进行了分析;提出了一种科学有效的手感检验方法,降低了皮革感官检验的主观性偏差。 相似文献
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感官评价在葡萄酒研究中的应用 总被引:1,自引:0,他引:1
目前,葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定.主要介绍了葡萄酒感官评价的定义及其在葡萄酒加工工艺、成分分析和评价结果统计分析等方面的研究进展. 相似文献
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论述了皮革感官检验的标准化应用条件;提出了感官检验结果置信度的统计学检验方法、皮革感官特性的力学参数(Kb,Kc,K1,αb,K’等)表征和手感检验分数表征的双重参数表征方法;针对皮革感官特性检验中的关键要素,建立了科学的感官检验标准化操作体系。 相似文献
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The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses. 相似文献
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卷烟感官指标消费者评价方法 总被引:1,自引:0,他引:1
建立与GB5606. 4-2005《卷烟 感官技术要求》内容所对应的指标评价方法,并利用评价方法完成消费者卷烟感
官评价俗语与GB5606. 4-2005《卷烟 感官技术要求》中相关指标术语的准确转化,该方法能够将消费者感官评价结果以
标准指标术语形式量化体现出来,使消费者感官指标评价能够体现出定性、定量的数据结果,在产品感官品质指标上搭起了
一座与消费者沟通的桥梁。 相似文献
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基于计算机视觉技术的肉类色泽评价 总被引:1,自引:1,他引:0
近年来运用计算机视觉对肉类进行感官质量评价一直是热点的研究领域。本文主要综述了最近的一些应用研究成果,其中主要包括计算机视觉技术在肉类表征质量属性中一个重要指标——色泽上的感官评价上的应用。 相似文献
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模糊综合评判在鸡肉感官评价中的应用 总被引:2,自引:0,他引:2
将模糊数学综合评判法用于鸡肉的感官评定,通过以普通消费者构成的评定小组进行实验确定权重分数。结果表明:鸡肉的组织状态、色泽、气味、加热后肉汤的味道的权重分数分别为0.171、0.323、0.206、0.300;通过模糊数学综合评判法,以综合值(S)大小可以更加客观地判断鸡肉的等级和优劣,从而获得鸡肉感官品质检测的简便、有效方法。 相似文献
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采用模糊数学矩阵法对不同毛皮质量感官进行了综合评定。结果表明,8种不同毛皮的质量感官评定结果从高到低为D>G>A>C>F>B>H>E。应用数学法进行感官评定在一定程度上比单纯的描述性评定更能克服个人喜爱、偏爱所带来的弊端,更科学、合理化。 相似文献
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加强检验人员感官鉴评白酒的必要性 总被引:1,自引:0,他引:1
通过对白酒市场现状、目前涉及白酒产品的相关国家标准的执行、白酒检验的现状和检验人员现状进行分析,提出了加强检验人员感官品评的必要性:即有利于改善白酒市场混乱状况;是确定质量等级、产品优劣的重要依据;可以有效地鉴别假冒伪劣产品.(孙悟) 相似文献
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研究了应用三点差别检验法感官评定毛皮色泽,说明该方法能评定出毛皮色泽上的差异,对毛皮色泽的感官差别检验,有一定的借鉴作用。 相似文献