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二价离子对黄原胶溶液流变特性的影响研究 总被引:1,自引:0,他引:1
详细研究了不同盐(钙与镁)及不同离子强度对黄原胶溶液体系流变特性的影响。通过实验发现,Ca2+及Mg2+影响黄原胶的低剪切黏度、黏度、剪切稀化指数特性以及黏弹性,还对频率扫描及动态黏弹性温度扫描时G’与G"相交点的频率、松驰时间和凝胶点温度有影响。通过动态黏度温度扫描实验,发现盐的浓度影响黄原胶溶液的构象转变温度。实验还表明,在稳态流动扫描、应变扫描、频率扫描及动态黏温扫描中二价离子对黄原胶溶液流变特性的影响明显大于一价离子,同时Ca2+的作用大于Mg2+。 相似文献
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<正>作为食品质量与安全专业、食品科学与工程专业的一门核心课程,食品分析与检测实验课程是研究食品组成成分的检测方法及其相关理论,进而对食品品质进行专业性评价的一门技术性科目,旨在为食品生产企业及相关检测部门培养熟练使用现代食品分析检测技术、熟悉国家食品相关法律法规、具有较高水平的食品分析检测技能和良好的职业素养的应用型技术人才。本课程是一门理论性、实践性和综合性较强的实验课程,归纳了物理学、无机化学、有机化学、分析化学、生物化学、 相似文献
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M.A. RAO H.J. COOLEY C. ORTLOFF K. CHUNG STAN C. WIJTS 《Journal of food process engineering》1993,16(4):289-304
For low-viscosity foods, in a piston filler (FMC PN010), power-law relationships were found between the number of cycles/minute at which splashing occurred on the rim of a container versus viscosities of the test fluids. Splashing was due to either the breakup of a discharge jet in the nozzle or overflow of discharge fluid over the rim of a container. the formation of droplets due to breakup of discharge jets was confirmed by solution of the flow equations on a Cray-2 super computer. With foods containing particulates in a low-viscosity liquid, splashing occurred when the food hit the bottom of the container and again when the plunger hit the top of the heaped food. With foods having high magnitudes of yield stresses, the plug formed in the discharge nozzle of the filler contributed to heaping of the foods. 相似文献
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研究了热敏性食品物料在蒸发器汽液分离室内的品质变化,阐述了分离室内的存液量对热敏性食品物料品质保持的重要性。 相似文献
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R. BRALSFORD 《International Journal of Food Science & Technology》1967,2(4):353-363
Summary. A calorimetric method is described by which some of the predictions of the theory described in Part I (Bralsford, 1967) are compared with the actual freeze-drying behaviour of beef. In particular, the method permits the continuous measurement of heat transfer into the sample as it dries. From this the sublimation rate at any time may be deduced and the end of sublimation is readily determined. For the most part the agreement between experiment and theory is good; the prediction that, at normal surface temperatures, the sublimation rate should increase with chamber pressure is confirmed. It is suggested that such discrepancies that do exist can be explained as the effects of liquid diffusion into the dried shell and that the consequences of this are that product quality must be expected to depend to some extent on the size of the food piece. 相似文献
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当前我国围绕食品安全内涵及相关立法的研究热点--兼论食品安全、食品卫生、食品质量之间关系的研究 总被引:11,自引:0,他引:11
介绍国内外关于食品安全概念的不同定义和当前我国围绕食品安全概念及内涵的各种认识,论述了食品安全、食品卫生、食品质量三者之间的关系,指出了确立食品安全法律概念的长远的重大意义。 相似文献
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全面识别、掌握实验室活动中可能面临的风险, 是应对风险和机遇的基础, 准确识别在食品微生物检验活动中的风险, 既可以通过分析实验过程中所涉及的要素进行风险识别, 也可以按照检测过程的时间顺序识别整个过程中的风险。本文从实验室提高应对风险能力、确保实验室质量目标实现的角度出发, 根据ISO/IEC 17025-2017《检测和校准实验室能力认可准则》中对实验室应对风险和机遇的新要求, 建立风险和机遇管理及控制机制, 对实验室活动进行风险识别、风险评估, 实现风险控制, 降低或消除食品微生物检验面临的风险, 并通过风险监控实现持续改进, 建立符合实验室运行情况的程序和措施, 提升管理体系的有效性, 确保实验室质量目标的实现, 为实现实验室管理的持续性和有效性提供保障。 相似文献
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《Trends in Food Science & Technology》2006,17(7):378-385
In this article it is discussed that food quality management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that food quality management deals with dynamic and complex food systems and people systems involved in realising food quality. A conceptual food quality relationship is developed, assuming that food quality is a function of both food and human behaviour and their interaction. The relationship reflects that food quality is dependent on both dynamic properties of the food product, as related to applied technological conditions, and dynamic properties of people, as related to applied administrative conditions. A techno-managerial approach to research food quality management issues is derived, which involves the integrated analysis of theories from technological and managerial sciences. 相似文献
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Mitchell R. Ness Mitchell Ness Mary Brennan Elizabeth Oughton Christopher Ritson Eric Ruto 《Food quality and preference》2010,21(1):100-111
The paper is based upon a study of European consumers’ behavioural intentions towards food purchase for four food products in six countries. The analytical method employs a structural equation model within the marketing framework of the quality-value-satisfaction-loyalty (QVSL) paradigm. The paper focuses on country-based versions of the model. The sample consists of 5072 regular consumers of the four products and includes consumers of conventional foods, quality low-input foods and organic foods. The model establishes the determinants of behavioural intentions towards foods that consumers purchase regularly. In addition, it provides the facility to examine the potential of quality low-input foods and organic foods. The results reveal the contribution of satisfaction, perceived value and perceived quality to improving behavioural intentions and how these constructs could contribute to the improved effectiveness of marketing conventional, quality low-input and organic foods to existing and potential consumers. 相似文献