《糖果与焙烤工艺学》糖果与烘焙质构仪.pptx

FOODTEXTUREANALYSIS...食物物性测试分析

WHATISFOODTEXTURE…什么是食物的质构Allthemechanical,geometricalandsurfaceattributesofaproductperceptiblebymeansofmechanical,tactileand,whereappropriate,visualandauditoryreceptors.产品所有的机械性的、几何性的和表面的特性，可通过机器、感触和适当的看、闻等手段测量(ISO5492,VOCABULARYFORSENSORYEVALUATION)“Allencompassing”complex-specificmultidimensionalattribute复杂而特殊的多维特性

TEXTUREANALYSIS物性分析...“Anempiricalmeasure,whichcanbecorrelatedwithfundamentalaspectsofstructureandmacromolecularbehaviour”.它是一个经验式测量方法，与结构的基本外形和高分子行为有关TEXTUREANALYSIS:Thereareanumberoftypicalparametersassociatedwiththisscience与这门科学相关的性能参数FUNDAMENTAL本质特性IMITATIVE模拟EMPIRICAL经验测试OPTIMUM优化Hardness硬度Springness破裂性Adhesiveness粘附性Cohesiveness内聚性}Relatedto“real-life”characteristicsofaproduct!都与产品的实际寿命有关系的特性

AnintegralpartofQualityControltestingQualityControlchecktoestablishprocesscapabilitiesRheologicalpredictor(processdevelopment)EstablishmentofqualitystandardsConformancetocustomersquality requirementsNewProductDevelopmentSensorialcorrelationPRODUCTDEVELOPMENT产品研发-Scale-upApproval产品等级认证-SpecificationDevelopment使用说明-Shelf-lifeTrials产品保存时间试验-IngredientChangesandproductmatching成分改变和产品匹配PROCESSDEVELOPMENT流程工艺-At-LineProcessControl生产流程控制-ProactiveratherthanReactiveProcessing帮助生产前做好准备-ProcessOptimisation生产优化-PipelineandPumpDesign对管道和输送系统的设计有参考价值QAQCSYSTEMS质量检测和控制-CRITICALQUALITYPOINTS质量点-IntegralpartofISO9002ISO质量认证的主要部分RawmaterialandSupplierconformance原材料和供应商的一致性PRODUCTEVALUATION产品评价-ProductImprovements产品改进-SensoryCorrelations与口感有关-TextureProfileAnalysis组织概况分析-ConsumerSt