食品食用品质的物性学检测幻灯片.pptVIP

参数选择 Test mode: TPA Trigger: 4.5g Distance: 4 mm Speed: 2 mm/s Probe type 实验报告主要内容 认识物性对食品可接受性的意义 认识TPA检测方法的原理、实施过程、参数意义 查一篇相关文献以加深对你所检测样品的质构特性的认识 解释所测样品得到的实验数据，进行比较分析，得到合理的结论 * * 非直观性品质特性:营养特性，消费者难以知晓 * * it is a group of physical properties that derive from the structure of the food it belongs under the mechanical or rheological subheading of physical properties it consists of a group of properties, not a single one it is sensed by the feeling of touch, usually in the mouth it is not related to the chemical of senses of taste or odor objective measurement is by means of functions of mass, distance, and time only * Simple to perform Rapid Suitable for routine work Good correlation Closely duplicates mastication Complete texture measurement Know what is measured Can use large and small size samples 食品质构的感官检验 定义：以心理学、生理学、统计学为基础，依靠人的感觉（视觉、听觉、触觉、味觉、嗅觉）对食品进行评价、测定或检验的方法。 方法：从大多数食用者中选择必要的人选（评审员），让他们在一定条件下品尝食品后回答问题，对回答结果进行统计分析，给出统计结果。 评审员的选择 试验条件及试样的准备 实验方法的选择及问答票的设计 差别试验 阈值试验 排列试验 分级试验 描述试验 消费者试验 基础力学测试 测定具有明确力学定义的参数 粘度，杨氏/剪切/体积模量及泊松比 viscosity， Youngs modulus , shear modulus, bulk modulus, and poissons ratio 小变形；材料各向均质，结构的规则性及统一性 定义明确，数据易于比较 慢；与感官评价间的相关性不及经验测定法，难以表现食品质构的综合力学性质 measure well-defined rheological ppts developed by scientists and engineers interested in materials of construction Youngs modulus (E), shear modulus (G), bulk modulus (K), and poissons ratio viscosity uses small strains; material is isotropic and homogeneous; material uniform and regular in shape slow and do not correlate as well with sensory evaluation as empirical tests 模拟测定 模拟食品材料的实际应用条件 the TPA – 模拟牙齿的咀嚼功能 Farinograph粉质仪- imitates the handling and working of bread dough Bostwick Consistometer稠度计- measures the flow of semifluid foods across the plate, and butter spread imitate the conditions to which the food material is subjected in practice the TPA - imitates the chewing action of the teeth Farinograph粉质仪- imitates the handling and working of bread dough Bostwick Consistometer稠度计- measures