| 牛奶主要营养成分的数学模型 |
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| 引用本文： | 汤伟 王明伟 董文宾 赵旭博. 牛奶主要营养成分的数学模型[J]. 陕西科技大学学报, 2005, 23(2): 50-56 |
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| 作者姓名： | 汤伟 王明伟 董文宾 赵旭博 |
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| 作者单位： | [1]陕西科技大学造纸工程学院，陕西咸阳712081 [2]陕西科技大学电气与电子工程学院，陕西咸阳712081 [3]陕西科技大学生命科学与工程学院，陕西咸阳712081 |
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| 摘 要： | 在简要分析了牛奶的主要成分之后，阐述了利用超声波测量牛奶成分的基本原理，通过文献和实验验证，归纳和总结出了牛奶主要成分，如非脂类固形物、脂肪、蛋白质含量的测量方法及相应的数学模型，给出了牛奶冰点、密度和掺水率的定量测定方法。
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| 关 键 词： | 牛奶成分 超声声速检测原理 数学模型 脂肪 非脂固形物 |
| 文章编号： | 1000-5811(2005)02-0050-07 |
| 修稿时间： | 2004-12-07 |
THE MATHEMATICAL MODEL OF THE MAIN NUTRITION ELEMENTS OF MILK |
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| TANG Wei,WANG Ming-wei,DONG Wen-bin,ZHAO Xu-bo. THE MATHEMATICAL MODEL OF THE MAIN NUTRITION ELEMENTS OF MILK[J]. Journal of Shaanxi University of Science & Technology(Natural Science Edition), 2005, 23(2): 50-56 |
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| Authors: | TANG Wei WANG Ming-wei DONG Wen-bin ZHAO Xu-bo |
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| Affiliation: | TANG Wei~1,WANG Ming-wei~2,DONG Wen-bin~3,ZHAO Xu-bo~3 |
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| Abstract: | After analyzing briefly the chemical elements of milk, the basic measurement principle for the main nutrition elements in milk via ultrasonic is illustrated in this paper. It is induced and generalized in detail via references and experiments for the way of measuring the content of the main nutrition elements, such as solid of non-fat (SNF), fat and protein as well as their mathematical models, the way of figuring out milk freezing point, density and the amount of water adulteration. |
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| Keywords: | milk elements ultrasonic measurement principle of transmission velocity mathematical model fat solid of non-fat (SNF) |
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