...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of food engineering >Application of light extinction to determine stability of beef emulsions
【24h】

Application of light extinction to determine stability of beef emulsions

机译：应用消光测定牛肉乳液的稳定性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (I_N) as a function of fat/lean ratio (R_(FL); 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8 min) were measured at three radial distances (2, 2.5, 3 mm) from the light source to calculate the optical density (OD) and the loss of intensity (I_(Loss)). using a fiber optic spectrometer. ANOVA results were highly significant for I_N, I_(Loss). Normalized intensity decreased with increased chopping time as a result of emulsion homogenization, and with increased distance. Chopping time had a positive correlation with fat losses during cooking, which in turn had a negative correlation with I_N and I_(Loss). These results suggest that light extinction spectroscopy could provide information about emulsion stability.
机译：肉类加工业中的主要问题之一是乳化液稳定性的损失，导致蒸煮损失。控制乳化过程的光学传感器技术将使该问题最小化。在三个径向距离（2，2.5）上测量归一化光强度（I_N）与脂肪/瘦比（R_（FL）; 0.075，0.25，0.33）和斩波时间（CT; 2，5，5，8 min）的关系（距光源3毫米），以计算光密度（OD）和强度损失（I_（Loss））。使用光纤光谱仪。方差分析结果对于I_N，I_（损失）非常重要。由于乳化剂均质化，随着切碎时间的增加和距离的增加，归一化强度降低。切碎时间与烹饪过程中的脂肪损失呈正相关，而与I_N和I_（Loss）则呈负相关。这些结果表明消光光谱可以提供有关乳剂稳定性的信息。

著录项

  • 来源
    《Journal of food engineering》 |2009年第2期|309-315|共7页
  • 作者

    D. Alvarez; M. Castillo; F.A. Payne; R.B. Cox; Y.L. Xiong;

  • 作者单位

    Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 C.E. Barnhart Building, Lexington, KY 40546-0276, USA Department of Animal and Food Sciences, University of Kentucky, 206 W.P. Carrigus Building, Lexington KY 40546-0275, USA;

    Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 C.E. Barnhart Building, Lexington, KY 40546-0276, USA;

    Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 C.E. Barnhart Building, Lexington, KY 40546-0276, USA;

    Department of Animal Science, University of Minnesota, 155D Haecker Hall, 1364 Eckles Ave., St. Paul MN 55108-6118, USA;

    Department of Animal and Food Sciences, University of Kentucky, 206 W.P. Carrigus Building, Lexington KY 40546-0275, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    meat emulsion; chopping control; light backscatter; optical density; light extinction; fiber optic; sensor technology;

    机译：肉糜斩波控制反向散射光密度消光光纤;传感器技术;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号