智能感官技术在面条品质评价中的应用进展
Research progress of intelligent sensory technology in quality evaluation of noodle
刘勇 1杨静娴 1陈建宏1
作者信息
- 1. 广东梅州职业技术学院(梅州 514000)
- 折叠
摘要
本文综述了不同智能感官技术的原理和应用,分析了各种技术在面条加工和质量控制中的优势和挑战,探讨了现有研究的局限性及未来研究发展方向,旨在为面条加工和品质控制提供科学依据,并推动智能感官技术在面条产业中的应用.
Abstract
This paper reviews the principles and applications of different intelligent sensory technologies,analyzes the advantages and challenges of various technologies in noodle processing and quality control,discusses the limitations of existing research and the direction of future re-search,aiming to provide a scientific basis for noodle processing and quality control,and to pro-mote the application of intelligent sensory technology in the noodle industry.
关键词
智能/感官/面条/品质Key words
intelligent/sensory/noodle/quality引用本文复制引用
出版年
2024
NETL
NSTL
万方数据