2) organoleptic quality evaluations
感官品质评价
3) sense organs evaluation
感官质量评定
1.
According to sense organs evaluation,through orthogonal test,the result showed that the best formula and production technology was as followed :4%sugar,2%blueberry-flavored juice tang,3.
采用正交实验设计筛选出产品最佳配方工艺条件为:蔗糖量4%,蓝莓味果珍量2%,接种量3%,发酵时间6h,该果珍酸奶的感官质量评定效果最佳。
4) 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
5) sensory assessment
感官评价
1.
The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour.
利用感官质地剖面法对不同配方面条的筋道感进行了评价,研究了感官评价和仪器测定之间的关系,并进一步研究了面条的感官评价和原料粉理化特性之间的关系,为利用仪器测定代替感官来评价预测面条筋道感品质提供了理论上的依据。
2.
By sensory assessment and analyzing T VBN, bacterial count, K value, ATPase activities and pH value, we find that partial freezing can restrain the growth of bacteria significantly, keep the TVBN and K value relatively low.
以感官评价、细菌总数、T- VBN值、p H值、ATPase活性、K值等作为质量指标。
6) organoleptic evaluation
感官评价
1.
It presented the rational use of organoleptic evaluation technology in the design and development of consumer products,elaborates the elements of laboratory\'s development methods and matters need attention,appraiser\'s choice and cultivate,choice of organoleptic evaluation,evaluable sample and design of evaluation procedure,data accurate recording and analysis.
提出了在生活消费产品的设计开发中感官评价技术的合理使用,介绍了实验室的建设方法和注意事项、评价员的选择和培训、选择科学的感官评价方法、评价样品的处理和送评程序的设计、数据的正确记录和分析等要素,阐述了感官质量控制的方法,使该技术能为产品的设计开发增加成功的把握和减少企业战略决策的风险。
补充资料：感官评价
感官评价
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