糖果与焙烤工艺学糖与烘焙质构仪.pptVIP

FOOD TEXTURE ANALYSIS... 食物物性测试分析 质构仪原理及部分参数定义 WHAT IS FOOD TEXTURE… 什么是食物的质构 All the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and, where appropriate, visual and auditory receptors. 产品所有的机械性的、几何性的和表面的特性，可通过机器、感触和适当的看、闻等手段测量 (ISO 5492, VOCABULARY FOR SENSORY EVALUATION) “All encompassing” complex-specific multidimensional attribute 复杂而特殊的多维特性 TEXTURE ANALYSIS物性分析... “An empirical measure, which can be correlated with fundamental aspects of structure and macromolecular behaviour”. 它是一个经验式测量方法，与结构的基本外形和高分子行为有关 TEXTURE ANALYSIS: There are a number of typical parameters associated with this science与这门科学相关的性能参数 FUNDAMENTAL 本质特性 IMITATIVE模拟 EMPIRICAL经验测试 OPTIMUM优化 Hardness硬度 Springness破裂性 Adhesiveness粘附性 Cohesiveness内聚性 } Related to “real-life” characteristics of a product! 都与产品的实际寿命有关系的特性 An integral part of Quality Control testing Quality Control check to establish process capabilities Rheological predictor (process development) Establishment of quality standards Conformance to customers quality requirements New Product Development Sensorial correlation PRODUCT DEVELOPMENT 产品研发 - Scale-up Approval 产品等级认证 - Specification Development 使用说明 - Shelf-life Trials 产品保存时间试验 - Ingredient Changes and product matching 成分改变和产品匹配 PROCESS DEVELOPMENT 流程工艺 - At-Line Process Control 生产流程控制 - Proactive rather than Reactive Processing 帮助生产前做好准备 - Process Optimisation 生产优化 - Pipeline and Pump Design 对管道和输送系统的设计有参考价值 QA QC SYSTEMS 质量检测和控制 - CRITICAL QUALITY POINTS 质量点 - Integral part of ISO 9002 ISO质量认证的主要部分 Raw material and Supplier conformance 原材料和供应商的一致性 PRODUCT EVALUATION 产品评价 - Product Improvements 产品改进 - Sensory Correlati