粮食新鲜度评估技术的比较研究
Comparative Study of Food Freshness Assessment Techniques
闫坤1
作者信息
- 1. 中央储备粮鞍山直属库有限公司,辽宁 鞍山 114041
- 折叠
摘要
传统谷物新鲜度的评价方法主要依赖感官评定,理化指标单一、主观性强、效率低、精度不高,难以满足现代粮食流通与加工领域对食品新鲜度快速准确评价的迫切需求.因此,探索并建立更科学有效的食品新鲜度评价方法,对保障我国食品安全,提高食品质量,促进我国粮食产业的可持续发展,具有十分重要的意义.
Abstract
Traditional evaluation methods of grain freshness mainly rely on sensory evaluation,physical and chemical indexes are single,subjective,low efficiency and low precision,and it is difficult to meet the urgent needs of rapid and accurate evaluation of food freshness in modern grain circulation and processing.Therefore,it is of great significance to explore and establish a more scientific and effective food freshness evaluation method to ensure food safety,improve food quality and promote the sustainable development of China's food industry.
关键词
粮食新鲜度/评估技术/比较Key words
food freshness/evaluation technology/comparison引用本文复制引用
出版年
2024
NETL
NSTL
万方数据