食品質(zhì)地儀器測(cè)定精選課件

食品質(zhì)地儀器測(cè)定精選課件1第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀2第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀3第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀應(yīng)用：面粉/面團(tuán)、烘焙食品、面條、米飯、乳制品、休閑食品、水產(chǎn)畜牧及其加工制品、蔬菜、包裝材料、凝膠測(cè)試等。

數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。

測(cè)試標(biāo)準(zhǔn)：AACC（美國谷物化學(xué)協(xié)會(huì)）、AOAC（美國與歐洲凝膠協(xié)會(huì)）、BS（英國國家標(biāo)準(zhǔn)）、ASTM（美國材料試驗(yàn)協(xié)會(huì)）等。第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀4質(zhì)構(gòu)儀BackExtrusion反向擠出ForwardExtrusion正向擠出Bend彎曲（折斷）Compression壓縮Stressrelaxation應(yīng)力松弛CreepA

B蠕變Penetration穿透（插入）Shear剪切StickinesstestA

B黏性Tension拉伸質(zhì)構(gòu)儀BackExtrusion反向擠出5質(zhì)構(gòu)儀-TPAtestTextureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.Laterin1978BourneadaptedtheInstrontoperformTPAbycompressingstandard-sizedsamplesoffoodtwice-二次壓縮試驗(yàn).SZCZESNIAK,A.S.(1963).Classificationoftexturalcharacteristics.J.FoodSci,28,385-389.BOURNE,M.C.(1978).TextureProfileAnalysis.FoodTechnol.,32(7),62-66,72.質(zhì)構(gòu)儀-TPAtestTextureprofilean6TPAisbasedontherecognitionoftextureasamulti-parameterattribute.Forresearchpurposes,atextureprofileintermsofseveralparametersdeterminedonasmallhomogeneoussamplemaybedesirable.Thetestconsistsofcompressingabite-sizepieceoffoodtwotimesinareciprocatingmotionthatimitatestheactionofthejawandextractingfromtheresultingforce-timecurveanumberoftexturalparametersthatcorrelatewellwithsensoryevaluationofthoseparametersTPAisbasedontherecognitio7SZCZESNIAK,A.將以上儀器測(cè)定值與感官側(cè)定值進(jìn)行相關(guān)性分析(如表3-12所示)，可得到，與各項(xiàng)目感官評(píng)價(jià)相關(guān)性最大的儀器測(cè)定項(xiàng)目(按最大相關(guān)性順序取前3位)。Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.質(zhì)構(gòu)儀-TPAtestTheyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.硬度、固著性和咀嚼口感與穿孔試驗(yàn)的最大應(yīng)力有很高的相關(guān)關(guān)系；第三節(jié)食品質(zhì)地的儀器測(cè)定粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。其質(zhì)地的各性質(zhì)要求比較適中。(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。TextureMeasurements.第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇第三節(jié)食品質(zhì)地的儀器測(cè)定而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；standarddeterminationmethod1Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.,20,50,55-58.Themechanicaltexturalcharacteristicsoffoodsthatgovern,toalargeextent,theselectionofarheologicalprocedure,andinstrumentcanbedividedintotheprimaryparametersofhardness,cohesiveness,springiness(elasticity),andadhesiveness,andintothesecondary(orderived)parametersoffracturability(brittleness),chewinessandgumminessSZCZESNIAK,A.S.(1966).TextureMeasurements.FoodTechnol.,20,50,55-58.SZCZESNIAK,A.Themechanicalt8質(zhì)構(gòu)儀-TPAtestTPAtest質(zhì)構(gòu)儀-TPAtestTPAtest9第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀-參數(shù)第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀-參數(shù)10TextureProfileAnalysis.FoodTechnol.TextureProfileAnalysis.Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；Gumminessisacharacteristicofsemisolidfoodswithalowdegreeofhardnessandahighdegreeofcohesiveness.以牛肉餅(hamburger)為例說明儀器測(cè)定和感官評(píng)價(jià)的特點(diǎn)因此，在感官評(píng)審前要認(rèn)真進(jìn)行必要的說明和示范。Ingeneral,thesmallerthedeformationunderagivenload,thelowerthecohesivenessandthegreatertheabilitytofractureoftheproduct.第三節(jié)食品質(zhì)地的儀器測(cè)定Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.到下降到500±20B.數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。疏松感可用穿孔最大應(yīng)力和切斷強(qiáng)度值綜合判斷；thetotalforcenecessarytopullthecompressionplungerawayfromthesample.5secondsdividedbytheContactArea.對(duì)以下8個(gè)項(xiàng)目進(jìn)行測(cè)定：Themechanicaltexturalcharacteristicsoffoodsthatgovern,toalargeextent,theselectionofarheologicalprocedure,andinstrumentcanbedividedintotheprimaryparametersofhardness,cohesiveness,springiness(elasticity),andadhesiveness,andintothesecondary(orderived)parametersoffracturability(brittleness),chewinessandgumminess該方法稱為對(duì)比得分法。Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.Hardness(硬度)Hardnessisdefinedasthemaximumpeakforceduringthefirstcompressioncycle(firstbite)andhasoftenbeensubstitutedbythetermfirmness.TextureProfileAnalysis.Hardn11Brittleness,crunchiness,andcrumbliness,whichareasimilarconcept,canbemeasuredastheeasewithwhichthematerialfracturesunderanincreasingcompressionloadIngeneral,thesmallerthedeformationunderagivenload,thelowerthecohesivenessandthegreatertheabilitytofractureoftheproduct.Fracturability酥脆性，易碎性、脆性、脆度(originallycalledbrittleness)isdefinedastheforceatthefirstsignificantbreakintheTPAcurve.Brittleness,crunchiness,and12食品質(zhì)地儀器測(cè)定精選課件13Adhesiveness黏著性，黏附性Adhesivenessisdefinedasthenegativeforceareaforthefirstbiteandrepresentstheworkrequiredtoovercometheattractiveforcesbetweenthesurfaceofafoodandthesurfaceofothermaterialswithwhichthefoodcomesintocontacti.e.thetotalforcenecessarytopullthecompressionplungerawayfromthesample.Formaterialswithahighadhesivenessandlowcohesiveness,whentested,partofthesampleislikelytoadheretotheprobeontheupwardstroke.Adhesiveness黏著性，黏附性Adhesivenes14食品質(zhì)地儀器測(cè)定精選課件15Springiness（恢復(fù)性，彈性，回彈）Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.Springiness（恢復(fù)性，彈性，回彈）Springin16Cohesiveness凝聚性，黏聚性Cohesivenessisdefinedastheratioofthepositiveforceareaduringthesecondcompressiontothatduringthefirstcompression.Cohesiveness凝聚性，黏聚性Cohesivenes17Cohesivenessmaybemeasuredastherateatwhichthematerialdisintegratesundermechanicalaction.Tensilestrengthisamanifestationofcohesiveness.Ifadhesivenessislowcomparedwithcohesivenessthentheprobeislikelytoremaincleanastheproducthastheabilitytoholdtogether.Cohesivenessisusuallytestedintermsofthesecondaryparameterschewinessandgumminess.Cohesivenessmaybemeasureda18Gumminess膠黏性、膠著性Gumminessisdefinedastheproductofhardness×cohesiveness.Gumminessisacharacteristicofsemisolidfoodswithalowdegreeofhardnessandahighdegreeofcohesiveness.Gumminess膠黏性、膠著性Gumminessisd19Chewiness（咀嚼性）Chewinessisdefinedastheproductofgumminess×springiness(whichequalshardness×cohesiveness×springiness)andisthereforeinfluencedbythechangeofanyoneoftheseparameters.Chewiness,tendernessandtoughnessaremeasuredintermsoftheenergyrequiredtomasticateasolidfood.Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.Chewiness（咀嚼性）Chewinessisdef20Itshouldbeunderstoodthatthesameproductcannotexhibitbothchewinessandgumminess,unlessasasoliditbecomesasemisolidduringsensorymastication.SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.Thus,itisincorrecttoquantifyandreportchewinessandgumminessinTPAofsolidorsemisolidproducts.

Chewinessshouldbereportedforsolidsandgumminessforsemisolids.Itshouldbeunderstoodthatt21而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.Itshouldbeunderstoodthatthesameproductcannotexhibitbothchewinessandgumminess,unlessasasoliditbecomesasemisolidduringsensorymastication.儀器測(cè)定和感官評(píng)價(jià)的特點(diǎn)食品物性儀器測(cè)定的開展第三節(jié)食品質(zhì)地的儀器測(cè)定將以上儀器測(cè)定值與感官側(cè)定值進(jìn)行相關(guān)性分析(如表3-12所示)，可得到，與各項(xiàng)目感官評(píng)價(jià)相關(guān)性最大的儀器測(cè)定項(xiàng)目(按最大相關(guān)性順序取前3位)。淀粉粉力測(cè)定儀（RVA，rapidviscosityanalyser）由調(diào)粉器和動(dòng)力測(cè)定計(jì)組成。BackExtrusion反向擠出Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.（1）感宮評(píng)價(jià)前首先使評(píng)審員理解和明確各項(xiàng)感官評(píng)價(jià)用語的定義(如表3-11所示)。StickinesstestAB黏性Compression壓縮疏松感可用穿孔最大應(yīng)力和切斷強(qiáng)度值綜合判斷；主要用于各種粉質(zhì)的品質(zhì)鑒定，如面粉、玉米粉、綠豆粉等。InitialModulusTensilestrengthisamanifestationofcohesiveness.,20,50,55-58.InitialModulusInitialModulusisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheportionofthecurvebeforefracture.食品物性儀器測(cè)定的開展Stringiness筋性Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；Str22ItisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheadhesivenessportionofthecurve.AlthoughthisparameterisnotbuiltintotheTPAmacroandresultsfiles，theflexibilityisavailabletoincludethisparameterifyousodesire.Theunitsofthisparameterwouldbeindistancee.g.mm.Itisnotaparameterfromthe23InitialModulusInitialModulusisderivedasInitialStress/InitialStrain.Unitsareine.g.N/mm2.TheInitialStressiscalculatedastheaverageforceofthepointsintherange0.5secondsto1.5secondsdividedbytheContactArea.InitialStrainisthestraincalculatedatthe1.5secondpointofthecurve.TheInitialStraincanonlybecalculatedifSTRAINisavailableandhencePRODUCTHEIGHTcanbederived.InitialModulusisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheportionofthecurvebeforefracture.InitialModulusInitialModulus24第三節(jié)食品質(zhì)地的儀器測(cè)定2.流變儀??流變儀可以進(jìn)行各種壓縮、拉伸、插入、剪斷等測(cè)定，還可以完成幾乎所有流變性質(zhì)的力學(xué)測(cè)定。第三節(jié)食品質(zhì)地的儀器測(cè)定2.流變儀25第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀主要用于各種粉質(zhì)的品質(zhì)鑒定，如面粉、玉米粉、綠豆粉等。第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀主要用于各種26第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀由調(diào)粉器和動(dòng)力測(cè)定計(jì)組成。測(cè)定原理是把小麥粉和水用調(diào)粉器的攪拌臂揉成一定硬度的面團(tuán)，并持續(xù)攪拌一段時(shí)間，并自動(dòng)記錄在揉面攪動(dòng)過程中面團(tuán)阻力的變化。1．?dāng)嚢璨?．測(cè)力計(jì)3．軸承4．連桿5．緩沖器6．指示盤7．記錄儀8．恒溫水槽9．循環(huán)管10．循環(huán)電機(jī)11．滴管第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀由調(diào)粉器和動(dòng)27第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀數(shù)據(jù)分析粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀粉質(zhì)儀得出的28第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀數(shù)據(jù)分析第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀29第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀數(shù)據(jù)分析吸水率(waterabsorption)：小麥粉形成硬度為500B.U.的面團(tuán)所需要的加水量。強(qiáng)筋粉吸水率大，弱筋粉吸水率小。面團(tuán)形成時(shí)間(doughdevelopmenttime)：從揉面開始達(dá)到最高黏度的時(shí)間。面團(tuán)穩(wěn)定度Stab(stability)：阻力曲線中心線最初開始上升到500±20B.U.到下降到500±20B.U.所需要的時(shí)間，越長說明面團(tuán)加工穩(wěn)定性越好。第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀30第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀數(shù)據(jù)分析面團(tuán)衰落度(weakness)：曲線從開始下降開始12min后的下降值，衰落度值越小，說明面團(tuán)筋力越強(qiáng)。綜合評(píng)價(jià)值VV(valorimetervalue)：用面團(tuán)形成時(shí)間和衰落度綜合評(píng)價(jià)的指標(biāo)。第三節(jié)食品質(zhì)地的儀器測(cè)定3.布拉班德粉質(zhì)儀31第三節(jié)食品質(zhì)地的儀器測(cè)定standarddeterminationmethod1AACC76-21.01和ICC國際標(biāo)準(zhǔn)No.162方法推薦標(biāo)準(zhǔn)方法1（STD1）進(jìn)行測(cè)定4.淀粉粉力測(cè)定儀（RVA，rapidviscosityanalyser）第三節(jié)食品質(zhì)地的儀器測(cè)定standarddetermi32第三節(jié)食品質(zhì)地的儀器測(cè)定4.淀粉粉力測(cè)定儀（RVA，rapidviscosityanalyser）測(cè)試結(jié)果：峰值黏度谷值黏度衰減值最終黏度回生值峰值時(shí)間糊化溫度糊化特征曲線第三節(jié)食品質(zhì)地的儀器測(cè)定4.淀粉粉力測(cè)定儀（RVA，r33,20,50,55-58.可以看出，與感官項(xiàng)目肉粒感、多筋性相關(guān)最大的儀器側(cè)定方法為:刃狀壓頭剪切時(shí)的切斷功；第三節(jié)食品質(zhì)地的儀器測(cè)定粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.SZCZESNIAK,A.Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.Adhesiveness黏著性，黏附性數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。第三節(jié)食品質(zhì)地的儀器測(cè)定Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；TextureMeasurements.AACC76-21.Stringiness筋性Tensilestrengthisamanifestationofcohesiveness.（1）感宮評(píng)價(jià)前首先使評(píng)審員理解和明確各項(xiàng)感官評(píng)價(jià)用語的定義(如表3-11所示)。BackExtrusion反向擠出肉餅的硬度感受可用咀嚼儀器側(cè)定和水分測(cè)定的數(shù)值綜合判定;AlthoughthisparameterisnotbuiltintotheTPAmacroandresultsfiles，theflexibilityisavailabletoincludethisparameterifyousodesire.Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.FoodSci,28,385-389.第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇1.儀器測(cè)定和感官評(píng)價(jià)的特點(diǎn),20,50,55-58.第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的34食品物性儀器測(cè)定的開展目的性要強(qiáng)感官評(píng)價(jià)科學(xué)分析方法要科學(xué)首先要明確要評(píng)價(jià)的感官性質(zhì)及其內(nèi)涵-進(jìn)行分析型評(píng)價(jià)-確定重要的感官性質(zhì)然后用儀器進(jìn)行各種可能的評(píng)價(jià)建立感官與儀器評(píng)價(jià)之間的相關(guān)關(guān)系確定儀器評(píng)價(jià)方法和指標(biāo)食品物性儀器測(cè)定的開展目的性要強(qiáng)35替代感官評(píng)價(jià)時(shí)儀器測(cè)定的分析與選擇以牛肉餅(hamburger)為例說明（1）感宮評(píng)價(jià)前首先使評(píng)審員理解和明確各項(xiàng)感官評(píng)價(jià)用語的定義(如表3-11所示)。往往一些評(píng)審員在許多情況下，搞不清“硬”和“彈性”的定義，或?qū)⑦@兩者混同。因此，在感官評(píng)審前要認(rèn)真進(jìn)行必要的說明和示范。替代感官評(píng)價(jià)時(shí)儀器測(cè)定的分析與選擇以牛肉餅(hamburge36食品質(zhì)地儀器測(cè)定精選課件37(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。感官評(píng)價(jià)的得分標(biāo)準(zhǔn)如圖3-12所示。該方法稱為對(duì)比得分法。即將2種以上的試樣與對(duì)照食品(標(biāo)準(zhǔn)食品)相比較，把比較后感到的差異程度，以數(shù)值的形式打分評(píng)價(jià)。在選擇標(biāo)準(zhǔn)食品時(shí)，注意要預(yù)先進(jìn)行感官檢查。其質(zhì)地的各性質(zhì)要求比較適中。每次品嘗試驗(yàn)時(shí)，同時(shí)擺出一個(gè)標(biāo)準(zhǔn)食品和一個(gè)試樣食品，由5名評(píng)審員按圖3-12的各項(xiàng)目品評(píng)打分，本例對(duì)48種試樣進(jìn)行了試驗(yàn)。(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。感官評(píng)價(jià)的得分標(biāo)準(zhǔn)如圖3-12所示。38食品質(zhì)地儀器測(cè)定精選課件39(3)儀器測(cè)定對(duì)以下8個(gè)項(xiàng)目進(jìn)行測(cè)定：①水分，②肉粒平均直徑，③離液量(擠壓流湯量)，④應(yīng)力松弛，⑤切斷試驗(yàn)，⑥咬斷‘剪壓)試驗(yàn)(用U形或V形模頭剪壓試樣)，⑦咀嚼試驗(yàn)(即壓縮破壞試驗(yàn),測(cè)硬度、疏松度)，⑧穿孔試驗(yàn)(測(cè)最大破壞應(yīng)力)。(3)儀器測(cè)定對(duì)以下8個(gè)項(xiàng)目進(jìn)行測(cè)定：40standarddeterminationmethod1Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.每次品嘗試驗(yàn)時(shí)，同時(shí)擺出一個(gè)標(biāo)準(zhǔn)食品和一個(gè)試樣食品，由5名評(píng)審員按圖3-12的各項(xiàng)目品評(píng)打分，本例對(duì)48種試樣進(jìn)行了試驗(yàn)。AACC76-21.Stressrelaxation應(yīng)力松弛Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.Hardnessisdefinedasthemaximumpeakforceduringthefirstcompressioncycle(firstbite)andhasoftenbeensubstitutedbythetermfirmness.FoodSci,28,385-389.而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；ItisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheadhesivenessportionofthecurve.SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.5secondsto1.數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。Ingeneral,thesmallerthedeformationunderagivenload,thelowerthecohesivenessandthegreatertheabilitytofractureoftheproduct.,20,50,55-58.第三節(jié)食品質(zhì)地的儀器測(cè)定ItisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheadhesivenessportionofthecurve.Laterin1978BourneadaptedtheInstrontoperformTPAbycompressingstandard-sizedsamplesoffoodtwice-二次壓縮試驗(yàn).食品物性儀器測(cè)定的開展TheInitialStressiscalculatedastheaverageforceofthepointsintherange0.,20,50,55-58.1．?dāng)嚢璨?．測(cè)力計(jì)3．軸承(4)相關(guān)性分析。將以上儀器測(cè)定值與感官側(cè)定值進(jìn)行相關(guān)性分析(如表3-12所示)，可得到，與各項(xiàng)目感官評(píng)價(jià)相關(guān)性最大的儀器測(cè)定項(xiàng)目(按最大相關(guān)性順序取前3位)?？梢钥闯?，與感官項(xiàng)目肉粒感、多筋性相關(guān)最大的儀器側(cè)定方法為:刃狀壓頭剪切時(shí)的切斷功；硬度、固著性和咀嚼口感與穿孔試驗(yàn)的最大應(yīng)力有很高的相關(guān)關(guān)系；而油膩感僅與離液量有一定相關(guān)，與其它測(cè)定項(xiàng)目結(jié)果無關(guān)。standarddeterminationmethod41食品質(zhì)地儀器測(cè)定精選課件42(5)多元回歸分析。進(jìn)行多元回歸分析找出代替感官評(píng)價(jià)最適合儀器測(cè)定值組合。肉餅的硬度感受可用咀嚼儀器側(cè)定和水分測(cè)定的數(shù)值綜合判定;而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；疏松感可用穿孔最大應(yīng)力和切斷強(qiáng)度值綜合判斷；咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；油膩感雖然與儀器測(cè)定值相關(guān)不太大，但也還可用離液全量，離液中脂肪量和V形壓頭壓切強(qiáng)度三者綜合判斷。肉粒感用刃狀壓頭切斷功和平均肉粒直徑綜合判斷?？梢娨娓泄僭u(píng)價(jià)，往往需要多種測(cè)定儀器綜合判斷。(5)多元回歸分析。進(jìn)行多元回歸分析找出代替感官評(píng)價(jià)最適合43第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀-參數(shù)第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀-參數(shù)44Brittleness,crunchiness,andcrumbliness,whichareasimilarconcept,canbemeasuredastheeasewithwhichthematerialfracturesunderanincreasingcompressionloadIngeneral,thesmallerthedeformationunderagivenload,thelowerthecohesivenessandthegreatertheabilitytofractureoftheproduct.Fracturability酥脆性，易碎性、脆性、脆度(originallycalledbrittleness)isdefinedastheforceatthefirstsignificantbreakintheTPAcurve.Brittleness,crunchiness,and45Springiness（恢復(fù)性，彈性，回彈）Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.Springiness（恢復(fù)性，彈性，回彈）Springin46Chewiness（咀嚼性）Chewinessisdefinedastheproductofgumminess×springiness(whichequalshardness×cohesiveness×springiness)andisthereforeinfluencedbythechangeofanyoneoftheseparameters.Chewiness,tendernessandtoughnessaremeasuredintermsoftheenergyrequiredtomasticateasolidfood.Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.Chewiness（咀嚼性）Chewinessisdef47Itshouldbeunderstoodthatthesameproductcannotexhibitbothchewinessandgumminess,unlessasasoliditbecomesasemisolidduringsensorymastication.SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.Thus,itisincorrecttoquantifyandreportchewinessandgumminessinTPAofsolidorsemisolidproducts.

Chewinessshouldbereportedforsolidsandgumminessforsemisolids.Itshouldbeunderstoodthatt48第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇1.儀器測(cè)定和感官評(píng)價(jià)的特點(diǎn)第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇1.儀器測(cè)定和感官評(píng)價(jià)的特49食品物性儀器測(cè)定的開展目的性要強(qiáng)感官評(píng)價(jià)科學(xué)分析方法要科學(xué)首先要明確要評(píng)價(jià)的感官性質(zhì)及其內(nèi)涵-進(jìn)行分析型評(píng)價(jià)-確定重要的感官性質(zhì)然后用儀器進(jìn)行各種可能的評(píng)價(jià)建立感官與儀器評(píng)價(jià)之間的相關(guān)關(guān)系確定儀器評(píng)價(jià)方法和指標(biāo)食品物性儀器測(cè)定的開展目的性要強(qiáng)501．?dāng)嚢璨?．測(cè)力計(jì)3．軸承TheInitialStressiscalculatedastheaverageforceofthepointsintherange0.咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；,20,50,55-58.CreepAB蠕變SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.ItisnotaparameterfromtheoriginalTextureProfileAnalysisworkbutinsteadhasdevelopedfromlookingmorecloselyattheadhesivenessportionofthecurve.每次品嘗試驗(yàn)時(shí)，同時(shí)擺出一個(gè)標(biāo)準(zhǔn)食品和一個(gè)試樣食品，由5名評(píng)審員按圖3-12的各項(xiàng)目品評(píng)打分，本例對(duì)48種試樣進(jìn)行了試驗(yàn)。第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇由調(diào)粉器和動(dòng)力測(cè)定計(jì)組成。Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.Formaterialswithahighadhesivenessandlowcohesiveness,whentested,partofthesampleislikelytoadheretotheprobeontheupwardstroke.咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；該方法稱為對(duì)比得分法。第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇首先要明確要評(píng)價(jià)的感官性質(zhì)及其內(nèi)涵-進(jìn)行分析型評(píng)價(jià)-確定重要的感官性質(zhì)Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.食品物性儀器測(cè)定的開展綜合評(píng)價(jià)值VV(valorimetervalue)：用面團(tuán)形成時(shí)間和衰落度綜合評(píng)價(jià)的指標(biāo)。Classificationoftexturalcharacteristics.而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；Tensilestrengthisamanifestationofcohesiveness.①水分，②肉粒平均直徑，③離液量(擠壓流湯量)，④應(yīng)力松弛，⑤切斷試驗(yàn)，⑥咬斷‘剪壓)試驗(yàn)(用U形或V形模頭剪壓試樣)，⑦咀嚼試驗(yàn)(即壓縮破壞試驗(yàn),測(cè)硬度、疏松度)，⑧穿孔試驗(yàn)(測(cè)最大破壞應(yīng)力)。數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。FoodSci,28,385-389.確定儀器評(píng)價(jià)方法和指標(biāo)5．緩沖器6．指示盤7．記錄儀8．恒溫水槽Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.肉粒感用刃狀壓頭切斷功和平均肉粒直徑綜合判斷。Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.在選擇標(biāo)準(zhǔn)食品時(shí)，注意要預(yù)先進(jìn)行感官檢查。Themechanicaltexturalcharacteristicsoffoodsthatgovern,toalargeextent,theselectionofarheologicalprocedure,andinstrumentcanbedividedintotheprimaryparametersofhardness,cohesiveness,springiness(elasticity),andadhesiveness,andintothesecondary(orderived)parametersoffracturability(brittleness),chewinessandgumminess食品物性儀器測(cè)定的開展SuchatransitionispracticallyneveraccomplishedduringinstrumentalTPAevaluation.AACC76-21.粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。FoodTechnol.SZCZESNIAK,A.首先要明確要評(píng)價(jià)的感官性質(zhì)及其內(nèi)涵-進(jìn)行分析型評(píng)價(jià)-確定重要的感官性質(zhì)Classificationoftexturalcharacteristics.(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。Springiness(originallycalledelasticity)isrelatedtotheheightthatthefoodrecoversduringthetimethatelapsesbetweentheendofthefirstbiteandthestartofthesecondbite.每次品嘗試驗(yàn)時(shí)，同時(shí)擺出一個(gè)標(biāo)準(zhǔn)食品和一個(gè)試樣食品，由5名評(píng)審員按圖3-12的各項(xiàng)目品評(píng)打分，本例對(duì)48種試樣進(jìn)行了試驗(yàn)。Springiness（恢復(fù)性，彈性，回彈）由調(diào)粉器和動(dòng)力測(cè)定計(jì)組成。Cohesivenessmaybemeasuredastherateatwhichthematerialdisintegratesundermechanicalaction.流變儀可以進(jìn)行各種壓縮、拉伸、插入、剪斷等測(cè)定，還可以完成幾乎所有流變性質(zhì)的力學(xué)測(cè)定。第三節(jié)食品質(zhì)地的儀器測(cè)定感官評(píng)價(jià)的得分標(biāo)準(zhǔn)如圖3-12所示。,20,50,55-58.質(zhì)構(gòu)儀-TPAtestTheInitialStressiscalculatedastheaverageforceofthepointsintherange0.咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。第三節(jié)食品質(zhì)地的儀器測(cè)定食品物性儀器測(cè)定的開展第三節(jié)食品質(zhì)地的儀器測(cè)定確定儀器評(píng)價(jià)方法和指標(biāo)第三節(jié)食品質(zhì)地的儀器測(cè)定Stringiness筋性Hardnessisdefinedasthemaximumpeakforceduringthefirstcompressioncycle(firstbite)andhasoftenbeensubstitutedbythetermfirmness.Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.以牛肉餅(hamburger)為例說明因此，在感官評(píng)審前要認(rèn)真進(jìn)行必要的說明和示范。(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。Chewinessisdefinedastheproductofgumminess×springiness(whichequalshardness×cohesiveness×springiness)andisthereforeinfluencedbythechangeofanyoneoftheseparameters.Stringiness筋性SZCZESNIAK,A.Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.質(zhì)構(gòu)儀-TPAtest往往一些評(píng)審員在許多情況下，搞不清“硬”和“彈性”的定義，或?qū)⑦@兩者混同。Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.CreepAB蠕變主要用于各種粉質(zhì)的品質(zhì)鑒定，如面粉、玉米粉、綠豆粉等。FoodSci,28,385-389.咬斷性可用硬度值和切斷強(qiáng)度值綜合判斷；而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；BackExtrusion反向擠出Thetestconsistsofcompressingabite-sizepieceoffoodtwotimesinareciprocatingmotionthatimitatestheactionofthejawandextractingfromtheresultingforce-timecurveanumberoftexturalparametersthatcorrelatewellwithsensoryevaluationofthoseparameters,20,50,55-58.Chewiness（咀嚼性）Brittleness,crunchiness,andcrumbliness,whichareasimilarconcept,canbemeasuredastheeasewithwhichthematerialfracturesunderanincreasingcompressionload第三節(jié)食品質(zhì)地的儀器測(cè)定FoodTechnol.1．?dāng)嚢璨?．測(cè)力計(jì)3．軸承Tensilestre51食品質(zhì)地儀器測(cè)定精選課件52第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀53第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀54第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀應(yīng)用：面粉/面團(tuán)、烘焙食品、面條、米飯、乳制品、休閑食品、水產(chǎn)畜牧及其加工制品、蔬菜、包裝材料、凝膠測(cè)試等。

數(shù)據(jù)：硬度、酥脆性、膠著性、黏聚性、韌性、屈服點(diǎn)、纖維強(qiáng)度、彈性、延展性、回復(fù)性、彈性、黏著性、咀嚼度、凝膠強(qiáng)度等。

測(cè)試標(biāo)準(zhǔn)：AACC（美國谷物化學(xué)協(xié)會(huì)）、AOAC（美國與歐洲凝膠協(xié)會(huì)）、BS（英國國家標(biāo)準(zhǔn)）、ASTM（美國材料試驗(yàn)協(xié)會(huì)）等。第三節(jié)食品質(zhì)地的儀器測(cè)定1.質(zhì)構(gòu)儀55質(zhì)構(gòu)儀BackExtrusion反向擠出ForwardExtrusion正向擠出Bend彎曲（折斷）Compression壓縮Stressrelaxation應(yīng)力松弛CreepA

B蠕變Penetration穿透（插入）Shear剪切StickinesstestA

B黏性Tension拉伸質(zhì)構(gòu)儀BackExtrusion反向擠出56質(zhì)構(gòu)儀-TPAtestTextureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.Laterin1978BourneadaptedtheInstrontoperformTPAbycompressingstandard-sizedsamplesoffoodtwice-二次壓縮試驗(yàn).SZCZESNIAK,A.S.(1963).Classificationoftexturalcharacteristics.J.FoodSci,28,385-389.BOURNE,M.C.(1978).TextureProfileAnalysis.FoodTechnol.,32(7),62-66,72.質(zhì)構(gòu)儀-TPAtestTextureprofilean57TPAisbasedontherecognitionoftextureasamulti-parameterattribute.Forresearchpurposes,atextureprofileintermsofseveralparametersdeterminedonasmallhomogeneoussamplemaybedesirable.Thetestconsistsofcompressingabite-sizepieceoffoodtwotimesinareciprocatingmotionthatimitatestheactionofthejawandextractingfromtheresultingforce-timecurveanumberoftexturalparametersthatcorrelatewellwithsensoryevaluationofthoseparametersTPAisbasedontherecognitio58SZCZESNIAK,A.將以上儀器測(cè)定值與感官側(cè)定值進(jìn)行相關(guān)性分析(如表3-12所示)，可得到，與各項(xiàng)目感官評(píng)價(jià)相關(guān)性最大的儀器測(cè)定項(xiàng)目(按最大相關(guān)性順序取前3位)。Stringinessisthedistancetheproductisextendedduringdecompressionbeforeseparatingfromthecompressionprobe.質(zhì)構(gòu)儀-TPAtestTheyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。Textureprofileanalysis(TPA，質(zhì)地剖面分析)isanobjectivemethodofsensoryanalysispioneeredin1963bySzczesniak,whodefinedthetexturalparametersfirstusedinthismethodofanalysis.硬度、固著性和咀嚼口感與穿孔試驗(yàn)的最大應(yīng)力有很高的相關(guān)關(guān)系；第三節(jié)食品質(zhì)地的儀器測(cè)定粉質(zhì)儀得出的面團(tuán)阻力曲線叫粉質(zhì)曲線。其質(zhì)地的各性質(zhì)要求比較適中。(2)制定標(biāo)準(zhǔn)實(shí)施評(píng)價(jià)。TextureMeasurements.第四節(jié)食品質(zhì)地評(píng)價(jià)儀器的選擇第三節(jié)食品質(zhì)地的儀器測(cè)定而彈性感和固著性感覺只與穿孔試驗(yàn)的最大應(yīng)力有很高相關(guān)；standarddeterminationmethod1Theyarethechracteristicsmostdifficulttomeasureprecisely,becausemasticationinvolvescompressing,shearing,piercing,grinding,tearingandcutting,alongwithadequatelubricationbysalivaatbodytemperatures.,20,50,55-58.Themechanicaltexturalcharacteristicsoffoodsthatgovern,toalargeextent,theselectionofarheologicalprocedure,andinstrumentcanbedividedintotheprimaryparametersofhardness,cohesiveness,springiness(elasticity),andadhesiveness,andintothesecondary(orderived)parametersoffracturability(brittleness),chewinessandgumminessSZCZESNIAK,A.S.(1966).TextureMeasurements.FoodTechnol.,20,50,55-58.SZCZESNIAK,A.Themechanicalt59質(zhì)構(gòu)儀-TPAtestTPAtest質(zhì)構(gòu)