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超声空化效应对食品品质影响研究进展 被引量:13
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作者 孙建霞 梅洲雄 +3 位作者 白卫滨 李杏华 姜桂传 丁利君 《食品与生物技术学报》 CAS CSCD 北大核心 2017年第4期337-342,共6页
超声波是指频率高于20 kHz的机械波,其特点是频率高、波长短、功率大、穿透力强。作为一种非热加工技术,超声波目前已应用于食品加工的各个领域,如乳化、晶化、均质、剪切、清洗、水解、催陈、提取、杀菌、钝酶等。与传统的热加工技术相... 超声波是指频率高于20 kHz的机械波,其特点是频率高、波长短、功率大、穿透力强。作为一种非热加工技术,超声波目前已应用于食品加工的各个领域,如乳化、晶化、均质、剪切、清洗、水解、催陈、提取、杀菌、钝酶等。与传统的热加工技术相比,超声波具有设备简单、无化学残留,、处理时间短、耗能少、产热低、对食品品质影响少等优势。然而,近年来研究发现,由于超声波的"空化效应",高强度、长时间的超声处理也会使食品色泽、香气、风味、营养物质以及质地等方面发生改变,影响了产品的外观品质,降低了食品的食用价值。作者综述了目前国内外有关此方面的研究进展,以期为超声波技术在食品加工中的进一步应用提供理论基础和技术指导。 展开更多
关键词 超声波 食品品處 负面影响 空化效应
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Fuzzy Models to Deal with Sensory Data in Food Industry
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作者 Serge Guillaume Brigitte Charnomordic 《Journal of Donghua University(English Edition)》 EI CAS 2004年第3期43-48,共6页
Sensory data are, due to the lack of an absolute reference, imprecise and uncertain data. Fuzzy logic can handle uncertainty and can be used in approximate reasoning. Automatic learning procedures allow to generate fu... Sensory data are, due to the lack of an absolute reference, imprecise and uncertain data. Fuzzy logic can handle uncertainty and can be used in approximate reasoning. Automatic learning procedures allow to generate fuzzy reasoning rules from data including numerical and symbolic or sensory variables. We briefly present an induction method that was developed to extract qualitative knowledge from data samples. The induction process is run under interpretability constraints to ensure the fuzzy rules have a meaning for the human expert. We then study two applied problems in the food industry: sensory evaluation and process modeling. 展开更多
关键词 sensory data fuzzy logic sensory evaluation
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Global Solution for Preserving Citrus Fruit Using Natural Treatments
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作者 Claudia Conesa Emesto Conesa 《Journal of Agricultural Science and Technology(A)》 2013年第7期503-510,共8页
Different tests were carried out to assess the efficiency of replacing plant protection products used at the main application points in citrus fruit packinghouses with natural treatments. The efficiency of an aqueous ... Different tests were carried out to assess the efficiency of replacing plant protection products used at the main application points in citrus fruit packinghouses with natural treatments. The efficiency of an aqueous treatment containing potassium sorbate was found to significantly reduce decaying in Marisol mandarins previously inoculated with Penicillium digitatum and Penicillium italicum. The same food preservative was used in conjunction with a fruit detergent and was applied on Washington Navel oranges and the reduction in the appearance of decaying was similar to that obtained using Guazatine. Finally, two different essential oils were tested. One was combined with a coating and the KS, whilst the other was applied as a fumigant. In the case of wax treatments, it was found that the combination of essential oil or KS with Imazalil at half the dose (0.1%) was equivalent to treatment with a higher dose of Imazalil (0.2%) thus making it possible to reduce the dose of plant protection products used without reducing decay control effectiveness. The treatment with a fumigant with essential oil has a level of efficiency similar to Imazalil against PI. These treatments can be considered a viable alternative to the use of plant protection products. 展开更多
关键词 POSTHARVEST DECAY citrus fruit potassium sorbate essential oils.
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