声学方法在检测牛奶的含脂量及掺水率中的应用  

Application of Acoustic Method in Monitoring the Butter Fat and Water Concentration in Milk

作　　者：章燕[1] 夏全[1] 李建国[1] 阙文进 杨兴兰[1] 

机构地区：[1]江苏省海安县卫生监督所,226600

出　　处：《职业与健康》2005年第4期528-529,共2页Occupation and Health

摘　　要：目的　通过测量牛奶的声速与脂肪含量关系,找出检测牛奶品质的方法。方法　利用超声波测量不同乳脂肪含量牛奶的声速。结果　影响牛奶声速的主要因素有乳脂肪含量、蛋白含量、含水量及测量温度等。结论　在一定的温度下检测牛奶的声速。[Objective] To find a effective method for monitoring milk quality by measuring the relationship between the sound velocity and butter fat concentration. [Methods] Ultrasonic was applied to monitor the sound velocity in milk with different butter fat concentrations. [Results] The factors that affect the sound velocity of milk were mainly butter fat concentration, protein concentration, water concentration and temperature. [Conclusion] The butter fat concentration and quality of milk can be detected by monitoring the sound velocity at a certain temperature.

关 键 词：牛奶 声速 含脂量 含水量 

分 类 号：R151.3[医药卫生—营养与食品卫生学]