1) sensory evaluation
感官评吸
1.
The article analyzes the factors influencing the performance of tobacco driers and solves the deficiency in the designing of major parameters through orthogonal experiments,sensory evaluation and online optimization.
文章分析了影响卷烟制丝生产线设备性能正常发挥的因素,通过正交实验、感官评吸进行在线优化设计,解决了主要参数设计不合理的问题。
2.
According to three points sensory evaluation the mixed samples were similar to Zimbabwe tobacco leaf.
通过烟叶近红外光谱的压缩,基于烟叶风格特征的量化分析,结合专家经验,设定特定的目标烟叶,以国内外烟叶作为可选资源,选择部分烟叶进行配伍模拟目标烟叶,通过三点法感官评吸和叶组配方试验,验证表明模拟样品具有目标烟叶的风格特征。
2) sensory evaluation
感官鉴评
1.
This paper briefly discussed the influencing factors and contents of sensory evaluation of soy sauce and vinegar, as well as demands for the panalists.
该文简要论述了影响酱油、食醋等发酵调味品感官鉴评的因素,感官鉴评的内容以及对感官鉴评者的要求。
3) sensory evaluation
感官评定
1.
The research of the ice cream sensory evaluation and data processing;
冰淇淋感官评定方法及其数据处理的研究
2.
Study on Sensory Evaluation and Kinetics for Litchi Juice Treated with PEF and Freeze Concentration;
PEF、冷冻浓缩荔枝汁感官评定及品质动力学研究
3.
Application of quantitative descriptive analysis(QDA)method in sensory evaluation of wine
定量描述分析(QDA)在葡萄酒感官评定中的应用研究
4) sensory evaluation
感官品评
1.
Studies were conducted to explore the(relationship) among different penetration parameters(including the high-point Y_1,Y_2,Y_3,the stable-point Y_4 and the area Y_5 of the penetration curve) and the sensory evaluation.
并比较分析了不同肌肉的穿透参数(包括3个极值点Y1,Y2,Y3,恒定值Y4和曲线所包围的面积Y5),与感官品评嫩度值之间的相关关系。
5) Sensory evaluation
感官评价
1.
Application of sensory evaluation in food industry;
感官评价在食品工业中的应用
2.
Sensory Evaluation Experiment and Analysis of HVAC Equipments;
HVAC设备感官评价实验与分析
3.
Application of sensory evaluation in soy sauce
感官评价原理在酱油评鉴中的应用
6) sensory test
感官评定
1.
In this paper the effects of added mushroom,starch,soybean protein,carrgeenan and cooking condition on the quality property of the chicken pill were studied by sensory test and texture property analysis.
采用单因素实验,通过感官评定和质构特性分析,探讨了香菇、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对香菇鸡肉丸品质特性的影响,确定香菇鸡肉丸的最佳配方为香菇添加量15%,淀粉为4%,大豆蛋白4%,卡拉胶0。
2.
In this paper with single experiment the effects of added carrot,starch,soybean protein,carrgeenan and cooking condition on the quality property of the pill were studied by sensory test and texture property analysis.
采用单因素试验,通过感官评定和质构特性分析,探讨了胡萝卜、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对肉丸品质特性的影响,确定胡萝卜肉丸的最佳配方为香菇添加量20%,淀粉为4%,大豆蛋白2%,卡拉胶0。
3.
The pork luncheon meat made in different ways has been evaluated by sensory test standards of canned food-ZB X70 004-89 and diffenence test-triangle test.
通过对不同工艺条件生产的午餐肉，按ＺＢ×７０００４－８９罐头食品的感官检验标准、三点法差别检验，进行感官评定，结果表明，采用小块肉并配合以适度的机械作用进行的速腌工艺，所制得的午餐肉的品质，与传统生产工艺生产的午餐肉的品质无明显差异。
补充资料：后评
1.指纪传末尾作者的评论。 2.指文末或书后读者所写的评论。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条