摘要
压缩干粮是我军军用食品体系中的基础骨干品种,为研究压缩干粮在贮存过程中硬度变化规律,在50℃条件下采用感官评价和威布尔危害分析法确定压缩干粮硬度的感官可接受终点值,并以硬度为指标建立预测模型。结果表明:压缩干粮硬度可接受临界值为190 N,货架寿命为40 d。
Military compressed food was the primary variety in military food system.In order to study the relationship of hardness and temperature during storage,the compressed food was measured by sensory analysis and Weibull hazard analysis at 50 ℃ to determine the limit of hardness accept ability.The hardness predictive models were also developed.The results showed that the limit of hardness acceptability was 190 N,and the shelf-life was 40 d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第11期100-102,108,共4页
Science and Technology of Food Industry
关键词
压缩干粮
硬度
感官评价
威布尔危害分析法
compressed food
hardness
Weibull hazard analysis
sensory analysis
