CAJ | 학술논문

利用仪器快速、客观地评价乳制品的品质和新鲜度一直是乳制品相关研究的热点,利用课题组开发的多频脉冲电子舌,对5种品牌的UHT(超高温)灭菌纯牛乳和2种品牌的巴氏杀菌纯鲜牛乳进行了评价试验.采用主成分分析法进行数据处理.试验结果表明,电子舌可以很好地区分不同企业采用不同热处理工艺生产的牛乳产品;在室温(20℃)和冷藏(4℃)条件下,鲜牛乳品质随贮藏时间变化的特性也可以通过电子舌表征.电子舌作为一种新型的现代化智能感官仪器,在乳制品的品质及新鲜度评价中具有较大的潜力.
이용의기쾌속、객관지평개유제품적품질화신선도일직시유제품상관연구적열점,이용과제조개발적다빈맥충전자설,대5충품패적UHT(초고온)멸균순우유화2충품패적파씨살균순선우유진행료평개시험.채용주성분분석법진행수거처리.시험결과표명,전자설가이흔호지구분불동기업채용불동열처리공예생산적우유산품;재실온(20℃)화랭장(4℃)조건하,선우유품질수저장시간변화적특성야가이통과전자설표정.전자설작위일충신형적현대화지능감관의기,재유제품적품질급신선도평개중구유교대적잠력.
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.