摘要
用电子鼻对不同储存期的纯牛奶进行气味测定,旨在寻求一组最佳测定参数。通过单因素实验对测定过程中的不同影响因素进行了考察,运用正交实验找出最佳应用参数,结果表明,最佳参数组合为样品温度30℃,清洗时间90s,测样时间40s,进气量360mL/min。
In order to obtain the most suitable parameters, electronic nose was applied to identifying different storage period pure milk. Different influencing factors during the measuring process was studied through single factor and orthogonal experiments. The results indicated the optimal condition was： temperature 30℃, flush time 90s, measurement time 40s and chamber flow 360mL/min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期226-228,共3页
Science and Technology of Food Industry
关键词
电子鼻
纯牛奶
测定参数
electronic nose
pure milk
parameters
