共查询到18条相似文献,搜索用时 187 毫秒
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利用扫描电子显微镜的图像和MATLAB的编程,通过显微照片及数值图像的灰度值分布并计算图像的灰度水平变化方差,最终发现了大豆酸奶和酸牛奶两种产品的均匀或一致性程度存在着差异。并应用计盒维数法的基本原理考察了大豆酸奶和酸牛奶是否具有以自相似性为特征的分形结构,最终确定豆浆酸奶和酸牛奶的分形维数分别为1.9105、1.9268。通过对扫描电子显微镜得到的图像进行数字化处理以及MATL,AB软件的应用,在食品微观结构的研究中引入分形这个概念,为食品的研究和加工领域解决和解释这一类问题提供新的思路和方法。 相似文献
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文章通过MATLAB对绉织物表面图像进行处理,根据分形理论对绉织物表面的灰度曲面进行分形特征分析,利用格栅法计算灰度曲面的分形维数,以此评定绉织物表面纹理的粗糙度和起绉程度。实验结果表明:绉织物表面图像的灰度曲面具有显著的分形特征,分形维数与绉织物表面纹理的粗糙度和起绉程度有关。 相似文献
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文章通过MATLAB对棉绉织物表面图像进行处理,根据分形理论对棉绉织物表面的灰度曲面进行分形特征分析,利用计盒法计算灰度曲面的分形维数,以此评定棉绉织物表面纹理的粗糙度和起绉程度。实验结果表明:棉绉织物表面图像的灰度曲面具有显著的分形特征,分形维数与棉绉织物表面纹理的粗糙度和起绉程度密切相关。 相似文献
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大豆酸奶的风味物质研究 总被引:11,自引:3,他引:11
针对大豆酸奶的风味,采用抑制离子排斥色谱法和GC—MS的固相微萃取法,分析不同类型大豆酸奶的发酵过程中有机酸的变化以及最终产品的主要风味成分。通过离子色谱,分析了3种不同的大豆原料制备的大豆酸奶在从发酵起始至发酵终止丙酮酸、柠檬酸、乳酸的变化;利用GC—MS的固相微萃取技术分析比较了豆浆酸奶和酸牛奶的主要风味物质,从中发现了影响大豆酸奶产品风味的主要物质以及和酸牛奶产品之间的差异。 相似文献
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酸奶,由于它所含有的蛋白质被一定程度分解后,易于人体所消化吸收,而且常饮酸奶对健美和减肥大有益处,所以饮用酸奶,早已风靡世界,且其势有增无减。现就近年来各国所研制开发并广为流行的一些酸牛奶介绍于下,以飧读者。大豆酸奶这是由巴西食品工艺研究所最先研制开发成功的,目前世界上已有不少的国家相继开发成功。它是由85%的大豆浆和15%的牛奶所组成的一个新品种酸奶。茶汁酸奶目前日本市场上出现的这种新型酸奶,混有适量的茶汁,且稀释度高,可作为一种营养型风味茶饮用,很受消费者欢迎。 相似文献
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酸奶是目前市场上比较畅销的一种营养饮料,它不仅能提供人体所需的营养素,而且能够抑制消化道内有害微生物的繁殖,帮助消化增进食欲,有益健康。大豆果味酸奶是以脱腥脱脂大豆蛋白粉(唐山市蛋白食品厂生产)为主要原料,加入适量的橙汁和酸味剂,直接酸化生产的既具有类似乳酸菌发醇酸牛奶之 相似文献
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Isabel Celigueta TorresJosé Manuel Amigo Rubio Richard Ipsen 《Journal of food engineering》2012,109(4):721-729
Differences in the microstructure of low fat yoghurt manufactured with microparticulated whey proteins used as fat replacer were investigated. Images were obtained by confocal laser scanning microscopy and studied using a technique for image analysis that combines an initial 2D-wavelet compression followed by fractal analysis and inspection of the fractal curves by principal components analysis (PCA). One commercial and three experimental microparticulated ingredients with different chemical characteristics were used in the yoghurt formulations and compared to both full and low fat yoghurts without fat replacer. The results showed that the amount of native and soluble whey proteins present in the microparticles had a positive influence on the structure of the formed gel. The created structure, dominated by dense aggregates and low amount of serum, had an increased degree of self similarity or fractality with yoghurts in which fat was present. 相似文献
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模切机双肘杆机构运动分析与优化设计 总被引:1,自引:0,他引:1
为了研究模切机双肘杆施压机构的运动规律,基于回路法对双肘杆施压机构进行运动建模,并对其进行数值求解.利用MATLAB语言进行运动仿真,绘出双肘杆机构运动仿真曲线,并进行运动特性分析.在仿真分析的基础上建立数学模型,并进行优化设计,对优化前后各构件参数进行了对比,改善了双肘杆施压机构的运动性能. 相似文献
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《Journal of food engineering》1999,42(4):183-190
The objective of the present work was to study the rheological changes of yoghurt at different stages in the manufacturing process and to try to gain some measure of understanding of the morphological changes that occur. Rheological measurements were made on yoghurt samples for different post-sampling periods, allowing the study of the influence of time in the structure and flow properties of the material to be performed. This was accomplished using both steady and oscillatory rheometry. Up and down shear rate sweeps, constant and oscillatory shear measurements were carried out. The study of the effect of temperature allowed the observation of two distinct regions of temperature dependency, in all samples, the transition point being approximately 25°C. The structural and rheological changes that occurred during post-incubation were observed during the analysis of several yoghurt samples, indicating that there is a partial structure recovery upon cessation of flow. 相似文献
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Study on sterol fraction of commercial brands of milk,yoghurt and butter sold in Iranian market and chemometric data analysis 下载免费PDF全文
Naficeh Sadeghi Akram Rostami Alale Taghavianpour Sourena Jafari‐Semnani Parisa Torabi Zeinab Pourjabar Mannan Hajimahmoodi 《International Journal of Dairy Technology》2018,71(3):647-653
A gas chromatographic procedure for analysis of sterols was developed to detect possible addition of vegetable oils to milk, yoghurt and butter samples. The method involved fat extraction, saponification, hexane extraction, silylation of sterols and then analysis by gas chromatography. The sterol content of 102 samples of milk, yoghurt and butter was determined. Phytosterol content higher than 5% of total sterol was observed in four samples of milk and yoghurt. Principal component analysis showed that there was a direct relationship between the level of phytosterols and fat percentage in yoghurt samples. The described method is accurate and reliable enough to be employed regularly in food quality laboratories. 相似文献
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大中型绕线式异步电机的静止进相器 总被引:2,自引:0,他引:2
针对功率因数较低的大中型绕线式电机的无功功率补偿问题,研究了对电机进行无功补偿的静止进相器.在定子旋转坐标系下建立二相电机数学模型的基础上,利用仿真方法研究了补偿效果和谐波分析,并利用MATLAB进行迭代运算,得出补偿深度与实际条件的最佳平衡点.搭建了实验电路并验证了结果,从经济性和实用性的综合角度论证了具有良好的工业应用前景的进相器实现方案. 相似文献