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The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Fourier transform – infrared (FTIR) spectroscopy in connection with chemometric methodologies was used as a fast and direct analytical approach to classify citrus cultivars by the measurements on thei...
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is obs...
Single kernel moisture content (MC) is important in the measurement of other quality traits in single kernels because many traits are expressed on a dry weight basis. MC also affects viability, storag...
选择11个品牌的10多种配方奶粉,共80个样品,使用PDA型近红外光谱仪采集奶粉漫反射光谱,波长范围1089~2219nm。对光谱进行了SNV、软阈小波消噪及一阶微分预处理,通过比较主成分在不同波长上的权重分布,选择不同波段建立校正模型和进行预测精度分析。结果表明,奶粉的蛋白质和脂肪的近红外光谱信息主要分布于1100~1400nm和1800~2200nm波段内,采用小波消除原始光谱的噪声能提高校正...
The near-infrared (NIR) spectrum of fish meal was determined on a scanning spectrophotometer. The multiple linear regression (MLR) and partial least squares (PLS) regression were used for the calibrat...
The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, vari...
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
Fourier-transform infrared spectroscopy (FT-IR) on attenuated total reflectance (ATR) sampling was used for the quantitative analysis of the major components (protein, lipid, and sugar) in soymilk. Si...
The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittan...
The performance of partial least squares (PLS) calibration models developed using NIR and visible transmittance were examined in order to improve the accuracy of the calibration model for amylose cont...
Application of microwave and infrared radiation was explored for thermal processing of honey and its effect on the physico-chemical characteristics as well as the microbiological quality of honey were...
The heat transfer characteristics of superheated steam (SHS) combined with far infrared heating (FIH) by a ceramic heater were compared with those of SHS and FIH performed separately. The heat transfe...
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near inf...

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