试验三 果蔬产品通俗物理性状的测定(国外英文资料).docVIP

实验三 果蔬产品一般物理性状的测定(国外英文资料) The determination of the general physical properties of three fruit and vegetable products One, the purpose of the experiment Master the method of measuring the physical properties of fruits and vegetables. Make students learn to use hardness and juicer. Enable students to determine the acidity of fruits and vegetables. Second, experimental content Sample preparation. 2. The average fruit weight, fruit shape index, fruit hardness, fruit juice yield, fruit weight and soluble solids in fruit and vegetable, fruit and vegetable of acidity, the determination of starch content in fruit and vegetable storage changes. Third, experimental requirement Organize teaching in the form of centralization. Experiment preparation Sample preparation and operation. Structure and principle of juicer. The method of use of hardness. Experiment principles, methods and means 1, experimental principle The determination of physical properties is to use physical method to represent the quality of fruit and vegetable, size, relative density, hardness and so on physical properties, which also contains some of the senses, such as shape, color, freshness and maturity. The physical characteristics of the fruit in ripening, harvesting, transportation, storage and processing are the results of a series of complex physiological and biochemical changes within the organization. Therefore, determination of physical properties, helps to understand the physiological changes and the quality change, also determine the harvest maturity, identification of varieties of features, product standardization of the necessary measures. For processing the raw materials to determine the physical properties, is to understand its processing adaptability and the processing technology conditions were determined. Experimental methods and means The use of hardness meter, the use of juicer, acid base titration. Experimental conditions 1, the main instrument Calipers, tray scales, fruit hardness, juic