淀粉凝胶类食品硬度测定装置的研制  

Development of hardness measuring device for starch gelatinous food

作　　者：冷进松[1,2] 戴媛 刘长虹[4] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062 [2]粮油食品深加工吉林省高校重点实验室,吉林长春130062 [3]吉林科技职业技术学院生物工程系,吉林长春130123 [4]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与机械》2014年第2期75-77,共3页Food and Machinery

基　　金：吉林省教育厅科研项目(编号:吉教科合字[2013]第503号)

摘　　要：针对目前淀粉凝胶类食品硬度的测定主要采用质构仪,仪器较为精密,对使用环境、操作人员素质的要求比较高;设备造价与维护成本高,不利于推广应用,研制淀粉凝胶类食品硬度测定装置,介绍该装置的设计思想、工作原理、支承结构、动力装置和测量记录部分等主要结构和特点,以及各自设计原则及其实现的功能。该装置可一机多用,维护成本低廉,可对多种物品进行多种性能的测试,测试精度较高,适合一般大众使用,可在实验室和小规模企业中使用。For the measure of hardness of starch gel foods mainly a- dopts texture analyzer, which had nice precise, demanded higher en- vironment, operating skills, cost and maintains, and wasn＇t good for popularation. A hardness measuring device for starch gelatinous food was designed. Introduced the design thought, working principle, supporting structure, powerplant, main structure and characteristics of the measuring and recording part and respective functions. This device could realize one unit multi-uses, low maintenance cost, vari- ous performance tests for a variety of item and obtained a relatively high precision for measure, was suitable for public, laboratory and small scale entrepreneurs to use.

关 键 词：凝胶食品 硬度 原理 结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]