MEASUREMENT OF PEA TENDERNESS

The effect of pendulum inertia on Pea Tenderometer readings was examined by recording the pendulum angle and the torque that it applies to the peas during a test. The effect was significant at the critical point in the test cycle where the torque is at a maximum. It was concluded that this affects the standardization of the Tenderometer.     

MEASUREMENT OF PEA TENDERNESS

Abstract Twenty one tenderometers were compared in processing plants for their accuracy of measurement using wax wafers as the test material. The results indicate that there are serious differences among the tenderometers and that the accuracy of measurement is unsatisfactory for the purpose of grading peas to establish the price paid to the grower. If a relationship of compatible trust is to remain between the processor and the grower, serious consideration must be given either to better calibration of currently used tenderometers or to devising some other method of grading and paying for peas.     

MEASUREMENT OR PEA,TENDERNESS II: A Review of Methods*

Abstract. Different methods used to measure pea tenderness are reviewed. Objective estimation of crop maturity, pea tenderness and quality has concerned researchers for many years. Chemical and mechanical methods have been used, and several instruments developed. There is a high degree of correlation between methods which also appear to agree with sensory analysis. For grading peas to establish the price paid to the grower, accuracy and economy under commercial conditions is of prime importance. Some methods are unsuitable on this basis, and presently used instruments and the manner in which they are operated require improvement.     

MEASUREMENT OF PEA TENDERNESS IV. Development and Evaluation of the Test Cell*

A wire extrusion cell was developed to measure pea tenderness. The area of the cell and the wire grid dimensions affected the readings. The maximum force was linearly related to the total length of the shearing wires and the open area of the grid. Cells could be made interchangeable in testing unsieved peas within 1% or better using economic manufacturing tolerances. Sample temperature, time after harvest and damage to the wires of the test cell had negligible effects on the readings. The effect of variation in compression speed was small and erratic. Sample weight, however, had a marked effect on the results.     

MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*

Abstract. An instrument is described to measure pea tenderness for establishing the price paid to the grower. Peas are forced through a wire grid by a plunger and the maximum force is recorded automatically in digital form by electronic apparatus. Provision is made for rapid electric calibration of the recording system which can be checked by weights. Readings from the new machine, the shear-compression cell of the Texture Test System and the pea tenderometer were highly correlated, but there was a different relationship for each pea variety tested. This introduces complexity into establishing a new pricing scale if the pea tenderometer is replaced. The data indicate the importance of using test samples having a wide range of textural properties to compare instruments.     

几种甲醇含量测定方法的比较

白酒中甲醇含量的测定方法包括比色法、气相色谱法、高效液相色谱法、蒸馏法等.采用气相色谱法和比色法,对不同酒精度和不同甲醇含量的样品进行检测.结果表明,两种检测方法之间存在一定的差异,在实际检验过程中应根据不同情况选用相应的测定方法.     

移印机几种上墨方式的比较

移印技术是一种特殊的印刷技术，它是利用弹性柔软的硅胶印头作印刷媒介，可以在各种材质的各种不规则的凹凸曲面或面上进行精美的文字和图案刷。     

几种酶促制备双甘酯方法的对比

双甘酯独特的生理功能引起人们近年来对它的关注,本文采用脂肪酶催化棕榈油甘油解、水解,同时进行了超声作用下水解制备双甘酯的试验。试验结果表明,水解比甘油解反应快得多。且双甘酯产率高。在水与油摩尔比为1,1：1,加酶量为油脂质量的6％,反应温度42℃条件下反应4h,产物中双甘酯的质量分数为42.6％。超声作用可使反应速率大大提高,在37℃,50W的条件下仅需2h,产物中双甘酯的含量达51％。     

几种羊毛/桑蚕丝定量方法的对比分析

以试验对比为基础,通过几种羊毛/桑蚕丝定量方法对其含量进行分析。对比了不同配比下羊毛/桑蚕丝试验结果的稳定性和重现性,分析比较了这几种定量分方法的不同特点。     

葡萄酒中二氧化硫的几种检测方法对比

详细比较氧化法、蒸馏法、碘量法、盐酸副玫瑰苯胺法4种国标方法和流动注射法测定葡萄酒中二氧化硫残留量的影响因素和重复性,并采用5种方法检测进口葡萄酒样品。结果显示:不同方法的检测结果存在显著差异,氧化法、蒸馏法和流动注射法的检测结果差异性较小(P>0.05),碘量法和比色法的检测结果与其他几种方法的差异较大(P<0.01)。由于该5种方法存在检测和适用性的差异,因此检测时应根据实际样品情况和检测要求选择合适的方法进行,以减少因为方法不同引起的结果差异和评估错误。     

Comparison of Methods of Test-specimen Preparation for Wool-colour Measurement

Comparisons are reported of colour-test results made on greasy wool after cleaning by using the two methods of test-specimen preparation in the IWTO colour-test method. It is shown that the burr content of the greasy wool was the main factor affecting the difference between methods. The results support the inclusion of the two methods of test-specimen preparation in the IWTO TME for yellowness measurement. They also support the exclusion of lightness measurements for all but blender-method results on high-yielding wools with no medicago burr.     

烟草叶片中自由水含量测定方法比较分析

比较分析了烟草叶片中自由水含量测定的两种方法-阿贝折射仪法和称重法。结果表明,两种方法测定结果差异不显著。其中,称重法测定的变异幅度和相对变异程度较小,其测定结果代表性更好。确定了称重法和阿贝折射仪法适宜的加糖液量和浸泡时间,两种方法均以加入烟草叶片质量6倍以上的蔗糖溶液并浸泡6h以上处理比较理想。     

SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement

A hand-operated biting instrument which is quick and simple to use was developed to investigate the possibility of assessing the tenderness of raw meat at the carcass or wholesale cut stage. Comparison with the Warner-Bratzler shear device revealed an overall close relationship for cooked meat (r = 0.96, n = 66), greater response in terms of proportional change in readings per unit change in tenderness (P < 0.01) but a greater variability in a series of readings on meat cores from the same steaks (P < 0.001). Relationships between readings on raw and cooked samples were low. It is suggested that this may be due to the fact that the effects of cold shortening and aging on cooked meat tenderness are not apparent on the tenderness of raw meat. The response to cold shortening in terms of tenderness appears to develop as meat is heated from 50°C to 60°C while the response to aging is already partially developed at a cooking temperature of 50° C. It is concluded that although the instrument may be better than existing methods under some situations due to its simplicity, it is unlikely to be useful on raw meat     

几种检测乳酸菌抑制真菌性能的方法比较

为建立抑制真菌乳酸菌的高效筛选方法,该文比较96孔板法、牛津杯琼脂扩散法、打孔法以及双层平板划线法检测乳酸菌抑菌性能的简便性、灵敏性和可行性。结果表明,在测定乳酸菌发酵上清液抑制黑曲霉孢子生长的方法中,与通过测定透明圈的牛津杯琼脂扩散法与打孔法相比,96孔板法通过测定黑曲霉孢子经过乳酸菌发酵上清液培养后的吸光度值,在检测乳酸菌抑菌性能时较为灵敏且简便快捷;双层平板划线法通过测定在乳酸菌菌落周围形成的透明圈,在测定乳酸菌菌株及其发酵产物抑制黑曲霉孢子生长的抑菌性能方面效果明显,且与96孔板法相比更能显示出测试乳酸菌菌株间抑菌性能的细微差异。     

金枪鱼制品中几种DNA提取方法的效果比较

金枪鱼种类繁多,市场上以次充好、以假乱真的现象时有发生.基于DNA的检测技术已经被广泛用于金枪鱼制品品种掺假检测.而DNA提取对DNA检测技术的运用至关重要.本研究以28份深加工金枪鱼产品为样本,采用3种DNA提取方法(SDS法以及2种市售试剂盒)进行DNA提取,并对DNA的质量、得率、PCR扩增及方法的可操作性等方面...     

酱油中氨基氮测定方法的比较

本文通过对酱油中氨基氮三种不同测定方法进行实验、分别对样品、操作难易程度、结果的准确度及适应范围进行比较,结果表明,电位滴定法比其它两种方法样品选择性较广、操作简便,结果较为准确,但适应范围较窄。     

A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities

The relationships between CIE (1976) L*a*b* color parameters from a Hunter LabScan II Sphere Spectrocolorimeter and two Minolta Chroma Meters were evaluated. Jams, yoghurts with jam, salami-type dry sausages, raw cauliflowers, mashed and raw potatoes and various color standards were used as samples. The numerical values of the color parameters depended upon the instrument used. The relationships between the color parameters could be described by linear regressions which were specific for each type of food except for mashed potatoes and cauliflower. Best predictions of color parameters from one instrument to another were obtained with the most homogenious types of food.     

长白山笃斯越橘中花色苷不同提取工艺的研究

比较不同方法对长白山笃斯越橘中花色苷提取产物的影响,优选最佳提取工艺方法。以长白山笃斯越橘为原料,分别采用酸性乙醇法、超声提取法及微波提取法提取花色苷,对超声提取及微波提取进行三因素三水平正交试验分析,以确定最佳提取工艺。通过结果比较分析,以微波提取工艺结果最佳,在微波提取功率为100 W,提取时间为60 s,料液比为1∶5(g/mL)的微波提取条件下,花色苷的产量达到了0.402 mg/g(湿重),使得花色苷提取产量较酸性乙醇法及微波提取法得到了显著提高。     

Measurement of Water Activity of Salt Solutions and Foods by Several Electronic Methods as Compared to Direct Vapor Pressure Measurement

The Kaymont-Rotronics Hygroskop DT, the Beckman-Sina and the Protimeter were tested for their ability to measure water activity (a_w) of five foods over the 0.11 – 0.85 a_w range. Each instrument was calibrated at 30 ± 0.1°C against ten saturated salt solutions using a modification of the AOAC Method 32.004-32.009. Regression of the reading versus true a_w, as determined by the vapor pressure manometer (VPM), gave high r² values for the saturated salt solutions between 0.32 – 0.85 a_w. An error of approximately 0.01 a_w units was found using the 1 hr data but no significantly better regression line was found using the 24-hr data as compared to I hr data. Measurement of the a_w of five foods, however, gave values differing by an average of 0.051 a_w units as compared to the VPM readings. This study demonstrates justification of the FDA cutoff a_w value of 0.85 for low-acid foods as a margin of safety.     

两种测定方法检测白兰地酯类的结果比较

GB／T11856--2008中白兰地酯类测定采用指示剂法对去除酒样中的不挥发物之后的蒸馏液进行测量,本实验对用电位滴定法对酒样直接测定进行条件摸索研究,并比较两种测定方法的结果。结果表明,两者效果有着显著差别,可能是白兰地中合有不挥发的酯类物质而导致。