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Evaluation of Quality Changes of Leisure Dried Tofu During Storage Based on Electronic Nose

发布时间:2017/10/06 18:44 下载:1 次 免费下载
The objective of this study was to detect and distinguish quality changes in the process of storage of leisure dried tofu at room temperature based on an electronic nose (E-nose). The main component (protein, fat and carbohydrate) content of the dried tofu is in direct connection with the response values of sensors of the E-nose. The results of comprehensive sense organs, E-nose and main components of the dried tofu suggested that before 60 days the dried tofu presented a high grade and excellent quality, from 90 to 120 days the samples displayed reduced characteristic flavor and the contents of the dried tofu changed to a middle grade.
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ISO85892007-Sensoryanalysis-Generalguidanceforthedesignoftestrooms
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