食品与发酵工业2009，Vol.35Issue(6)：177-181,5.
基于电子舌的乳制品品质特性及新鲜度评价
Evaluation of Dairy Products Quality Properties and Freshness Based on the Electronic Tongue
摘要
Abstract
Applying instruments for rapid evaluation of dairy products quality and freshness were always the re-search focus of dairy products properties. Five brands of UHT sterilized milk and two brands of pasteurized milk were analyzed for the evaluation of quality properties and freshness by the electronic tongue, which was developed by au-thor's research group. Principal Component Analysis(PCA) was used for data processing, the experiment showed that electronic tongue could discriminate not only between UHT sterilized milk and pasteurized milk, but also different brands of UHT sterilized milk or pasteurized milk. The application of electronic tongue in pasteurized milk products at 20℃ or 4℃ showed the similar result, too. The electronic tongue as a kind of modern intelligent sensory instrument shows a greater potential in the evaluation of quality and freshness for dairy products.关键词
牛乳/电子舌/品质控制/新鲜度Key words
milk, electronic tongue, quality control, freshness分类
轻工纺织引用本文复制引用
范佳利,韩剑众,田师一,邓少平..基于电子舌的乳制品品质特性及新鲜度评价[J].食品与发酵工业,2009,35(6):177-181,5.基金项目
浙江省高校"重中之重学科"建设项目(ZZ05-07) （ZZ05-07）
