To correct the light scattering property parameters of milk fat for improving the detection accuracy,the Mie-theory was used to establish a predictive model for light scattering properties of milk fat globule with mul...To correct the light scattering property parameters of milk fat for improving the detection accuracy,the Mie-theory was used to establish a predictive model for light scattering properties of milk fat globule with multi-diameter distributions, by means of Monte Carlo approach to simulate actual multi-diameter size distribution of milk fat globule in milk fat solution. Scattering coefficient and absorption coefficient of multidiameter distribution milk fat particles were calculated by simulating the particles size distribution in milk fat solution. And the light scattering properties of multi-diameter distribution was compared with that of volume mean diameter,Sauter mean diameter and numerical mean diameter in milk fat solution. Theoretical simulation results indicate that the scattering coefficient and absorption coefficient of milk fat particles are determined by the particle size distribution in milk fat solution. There is a distinct difference in scattering characteristics between the milk fat particles with multi-diameter distribution and that with mean diameters. Compared to that with multi-diameter distribution,the scattering coefficient of the milk fat particles with mean diameter has a maximum mean deviation of 9042 m-1. The particle size distribution is not completely determined by the mean diameters. The dependence of the light scattering properties on the particle size distribution should be considered into the model and simulation. Therefore,it is found that the particle size distribution in milk fat solution is an essential and critical factor to significantly improve the detection accuracy of milk fat content.展开更多
分别利用浓缩牛乳蛋白(milk protein concentrate,MPC)、菊粉、葡聚糖及其复合物(浓缩牛乳蛋白-菊粉(MPC-inulin,M-I)、浓缩牛乳蛋白-葡聚糖(MPC-dextran,M-D))作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替...分别利用浓缩牛乳蛋白(milk protein concentrate,MPC)、菊粉、葡聚糖及其复合物(浓缩牛乳蛋白-菊粉(MPC-inulin,M-I)、浓缩牛乳蛋白-葡聚糖(MPC-dextran,M-D))作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替代脂肪效果。结果表明,不同实验组冰淇淋在p H值、滴定酸度和膨胀率方面无明显差异,葡聚糖及菊粉的添加增加了体系稳定性,MPC可以增加体系黏度并延缓融化速率。葡聚糖组冰淇淋具有与对照组冰淇淋相似的粒径分布,而MPC组、菊粉组和M-D组的粒径更小且分布更为集中。M-I组和M-D组的频率扫描和温度扫描的动态流变学参数与对照组更为接近。感官评价分析表明,M-I和M-D组具有较好脂肪类似的口感。回归分析进一步得到整体口感与温度依赖的动态流变学参数的回归模型,为模拟低脂软冰淇淋顺滑细腻的口感提供可行的评价方法。展开更多
基金Sponsored by the National Natural Science Foundation of China(Grant No.51206038)the Scientific Research Fund of Heilongjiang Provincial Education Department(Grant No.12521122)
文摘To correct the light scattering property parameters of milk fat for improving the detection accuracy,the Mie-theory was used to establish a predictive model for light scattering properties of milk fat globule with multi-diameter distributions, by means of Monte Carlo approach to simulate actual multi-diameter size distribution of milk fat globule in milk fat solution. Scattering coefficient and absorption coefficient of multidiameter distribution milk fat particles were calculated by simulating the particles size distribution in milk fat solution. And the light scattering properties of multi-diameter distribution was compared with that of volume mean diameter,Sauter mean diameter and numerical mean diameter in milk fat solution. Theoretical simulation results indicate that the scattering coefficient and absorption coefficient of milk fat particles are determined by the particle size distribution in milk fat solution. There is a distinct difference in scattering characteristics between the milk fat particles with multi-diameter distribution and that with mean diameters. Compared to that with multi-diameter distribution,the scattering coefficient of the milk fat particles with mean diameter has a maximum mean deviation of 9042 m-1. The particle size distribution is not completely determined by the mean diameters. The dependence of the light scattering properties on the particle size distribution should be considered into the model and simulation. Therefore,it is found that the particle size distribution in milk fat solution is an essential and critical factor to significantly improve the detection accuracy of milk fat content.
文摘分别利用浓缩牛乳蛋白(milk protein concentrate,MPC)、菊粉、葡聚糖及其复合物(浓缩牛乳蛋白-菊粉(MPC-inulin,M-I)、浓缩牛乳蛋白-葡聚糖(MPC-dextran,M-D))作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替代脂肪效果。结果表明,不同实验组冰淇淋在p H值、滴定酸度和膨胀率方面无明显差异,葡聚糖及菊粉的添加增加了体系稳定性,MPC可以增加体系黏度并延缓融化速率。葡聚糖组冰淇淋具有与对照组冰淇淋相似的粒径分布,而MPC组、菊粉组和M-D组的粒径更小且分布更为集中。M-I组和M-D组的频率扫描和温度扫描的动态流变学参数与对照组更为接近。感官评价分析表明,M-I和M-D组具有较好脂肪类似的口感。回归分析进一步得到整体口感与温度依赖的动态流变学参数的回归模型,为模拟低脂软冰淇淋顺滑细腻的口感提供可行的评价方法。
