鸡蛋新鲜度与电导率的研究.docVIP

PAGE PAGE \* MERGEFORMAT 2 本 科 生 毕 业 设 计 (论 文) 题目：鸡蛋新鲜度与电导率的研究 The Explore of the Relationship between Egg Freshness and Conductivity 教学单位 生命科学与技术学院_ 姓 名 学 号 _ 年 级 _ 专 业 食品科学与工程__ 指导教师 职 称 鸡蛋新鲜度与电导率的研究 摘要：鸡蛋的新鲜度是鉴定其品质的重要内容之一。目前，我国采用外观检查和灯光透视相结合的方法鉴定鸡蛋新鲜度，此方法存在操作繁琐、需时长、结果易受人为因素影响而发生偏差等缺陷。本实验以鸡蛋为研究对象，从新鲜放至腐烂。以四十八小时为单位，测不同新鲜程度下鸡蛋的电导率。探究鸡蛋新鲜程度与电导率的相关性。实验表明，随着存放时间的延长，鸡蛋的新鲜度逐渐降低，与之相反，其全蛋液的电导率S逐渐升高。本次试验对利用电导率仪检测鸡蛋新鲜度提供了理论依据。 关键字：鸡蛋 电导率 相关性 新鲜程度 The Explore of the Relationship between Egg Freshness and Conductivity Abstract: Egg freshness is one of the important contents of identifying its quality. At present, our country adopts the method of combining appearance inspection with light perspective to identify the egg freshness. This method has defects tedious such as tedious operation, long time to need, the result easily affected by man-made factors and deviated. In this experiment, take eggs as subjects. Put them from fresh to rot. Set forty-eight hours as a unit, the conductivity is measured under different degree of freshness of the eggs. Explore the correlation between fruit freshness and conductivity. The experiment shows that, with the storage time, the freshness of eggs gradually reduce. In the contrast, the conductivity of whole egg S gradually increases. The experiment of using electrical conductivity apparatus provides theory basis for detection of egg freshness. Key words: egg conductivity correlation degree of freshness 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc355873197 摘要： PAGEREF _Toc355873197 \h 2 HYPERLINK \l _Toc355873198 Abstract: PAGEREF _Toc355873198 \h 2 HYPERLINK \l _Toc355873199 1.引 言 PAGEREF _Toc355873199 \h 4 HYPERLINK \l _Toc355873200 1.1目的意义 PAGEREF _Toc355873200 \h 4 HYPERLINK \l _Toc355873201 2鸡蛋新鲜度研究的基本综述 PAGEREF _Toc355873201 \h 4 HYPERLINK \l _Toc355873202 2.1 鸡蛋营养价值 PAGEREF _Toc355873202 \h 4 HYPERLINK \l _Toc355873203 2.2 鸡蛋贮藏概述 PAGEREF _Toc355873203 \h 4 HYPER