| 近红外光谱技术在奶酪品质评价中的应用 |
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| 作者姓名： | Zou Q Fang H Zhang W He Y |
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| 作者单位： | 1. 浙江大学生物系统工程与食品科学学院,浙江杭州,310057
2. 浙江大学农业与生物技术学院,浙江杭州,310057 |
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| 基金项目： | 浙江省科技厅项目(2009C12002); 国家自然科学基金项目(60802038); 国家(863计划)项目(2006AA10Z234)资助 |
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| 摘 要： | 近红外光谱技术是一种快速、无损的分析方法,国外将该技术应用于奶酪品质的检测已有多年,国内在这方面的研究较少。通过本文介绍了近红外光谱技术分析奶酪成分和在奶酪的加工生产、缩水收缩控制、成熟过程、货架期、组成成分和品牌分类鉴别等几个方面的应用,表明近红外光谱技术在奶酪品质分析中应用潜力巨大,促进近红外光谱技术的应用和我国奶酪行业的发展是一项紧迫的任务。
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| 关 键 词： | 奶酪 近红外光谱技术 应用 |
Application of near infrared spectroscopy (NIR) for evaluating cheese quality |
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| Zou Q,Fang H,Zhang W,He Y.Application of near infrared spectroscopy (NIR) for evaluating cheese quality[J].Spectroscopy and Spectral Analysis,2011,31(10):2725-2729. |
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| Authors: | Zou Qiang Fang Hui Zhang Wei He Yong |
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| Institution: | ZOU Qiang1,FANG Hui1*,ZHANG Wei2,HE Yong11.College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310057,China2.College of Agriculture & Biotechnology,China |
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| Abstract: | Near infrared spectrocopy,widely used in food industry,is a fast,nondestructive analysis method.Although it has been in the detection of the quality of cheese for many years,related research is few in our country.The principle of near infrared spectroscopy and the characteristics are introduced.Cheese process,shrinkage control,maturation process,shelf life,brand classification and detection of components in the application of near infrared spectroscopy are summarized.There is great potential to apply near i... |
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| Keywords: | Cheese Near infrared spectroscopy(NIR) Application |
| 本文献已被 CNKI 万方数据 PubMed 等数据库收录！ |
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