温度和均质压力对牛乳蛋白质测试影响研究  

Research on the effect of temperature and homogenization pressure on measuring protein in milk

作　　者：谭昌龙[1] 沈涛[1] 田晓华[1] 姬广举[1] 于助[1] 

机构地区：[1]哈尔滨理工大学,黑龙江哈尔滨150080

出　　处：《科技信息》2008年第30期7-8,共2页Science & Technology Information

基　　金：黑龙江省教育厅科学技术研究项目资助(项目编号:11511088)

摘　　要：研究了温度及均质压力对光学散透比法快速测量牛乳蛋白质质量含量的影响。实验结果表明,温度和均质压力对测量准确度有显著影响。通过对比实验确定了最佳的测试温度和压力。Effect of temperature and homogeneziation pressure on measuring protein in milk by the ratio of scattered intensity to transmitted intensity has been studied. The experimental results show that both temperature and homogeneziation pressure play a significant role in the measuring accuracy. Furthermore, the optimum temperature and homogeneziation pressure have been dertermined.

关 键 词：牛乳蛋白质 温度 均质压力 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程] TQ325.14[轻工技术与工程—食品科学与工程]