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sensory evaluation     
相关语句
  感官评价
     Sensory Evaluation Experiment and Analysis of HVAC Equipments
     HVAC设备感官评价实验与分析
短句来源
     Sensory evaluation showsd that 10×10-6 SO2 treatment is the best on aroma and taste.
     感官评价的结果表明以发酵前添加10×10-6SO2处理的番茄酒香气和口感品质最佳。
短句来源
     Using sterilized fresh milk and downy cherry(Prunus tomentosa) as main materials,the cherry yoghourt was produced with the inoculation of Lactobacillus. The processing was optimized. And the yoghourt with highest sensory evaluation was produced when fermentation was carried out with the addition of 16.5% downy cherry juice,10% sucrose,0.08% stabilizer CMC,0.08% PGA and 0.02% CaCl2 as salt stabilizer.
     以毛樱桃与鲜牛奶为主要原料制作发酵乳,通过各种实验确定出配料的整体优化方案,当毛樱桃果汁加入量为16.5%,蔗糖10%,稳定剂CMC 0.08%,PGA 0.08%,盐类稳定剂CaCl2添加量0.02%时,所生产出的酸奶的感官评价最高。
短句来源
     With the polysaccharide content and sensory evaluation as the evaluation criterion, the optimal recipe is 58.3% tremella, 8.4% medlar and 33.3% green tea.
     在正交试验的基础上,以多糖含量和感官评价为考察指标确定了银耳茶的最佳配方为银耳58.3%、枸杞8.4%、绿茶33.3%,最佳生产工艺条件为温度90℃,提取5h。
短句来源
     Study on Sensory Evaluation of Cider Based on Fuzzy Comprehensive Evaluation
     基于模糊综合评判苹果酒感官评价的研究
短句来源
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  感官评定
     Through principal composition analysis and comprehensive evaluation by using the results of sensory evaluations and physiochemical analysis of sixteen kinds of fermented bean curd bought from markets, the results showed that the former 4 principal components of sensory evaluation contribute 85 25% to the sensory quality of fermented bean curd, the contribution rate of the former 4 components are 49 60%, 16 76%, 12 05%, and 6 87% respectively.
     对市售的 16种豆腐乳利用感官评定和理化分析结果进行主成分分析和综合评价 ,结果表明 ,感官评判的前 4个主成分可以解释豆腐乳感官品质的 85 .2 5 % ,前 4个主成分的贡献率分别为 4 9.6 0 % ,16 .76 % ,12 .0 5 % ,6 .87% ;
短句来源
     The best formula of the complex functional and nutritional oral liquid was determined by orthogonal design and sensory evaluation and the optimal aloe juice concentration, honey suckle juice concentration, honey concentration and table sweet concentration were 20%(v/v), 10%(v/v), 1.0%(v/v) and 0.3mg/ml, respectively.
     通过正交实验和感官评定确定了复合营养口服液的最佳配方:芦荟汁(v/v)20%,金银花汁(v/v)10%,蜂蜜(v/v)1.0%,元贞糖0.3mg/ml。
短句来源
     The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.
     通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。
短句来源
     The optimum process condition was vacuum 0.1 MPa, concentrated temperature 55℃,obtained by the analysis of essential composition, sensory evaluation and the volatile composition and content of aroma.
     通过测定理化指标,结合感官评定结果及香气成分分析,对不同浓缩条件下得到的产品进行比较,确定菠萝浓缩汁浓缩的最佳加工艺条件:真空度0.1MPa,浓缩温度55℃。
短句来源
     Samples of fresh beef muscles(Longissimus dorsi) were packed under varying modified atmosphere conditions (O2、20~80%、CO2 20~60%、N2 0~20%)and stored at 3±1℃ for 12 days. At 2 day intervals meat samples were analysedfor colony forming unit, Ecoli most probable number, pH, content of metMb,lipid oxidation(TBARS), total volatile basicnitrogen and sensory evaluation.
     本文对肉牛背最长肌进行不同水平的气调保鲜包装(O2、20%~80%、CO220%~60%、N20%~20%),贮存期间每隔两天对菌落总数、大肠菌群、pH、脂肪氧化值(TBARS)、高铁肌红蛋白含量(metMb%)、挥发性盐基氮(TVB-N)、感官评定进行分析。
短句来源
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  感官评估
     A model for evaluating the rationality of experiment system of sensory evaluation
     感官评估实验系统的合理性评价模型
短句来源
     Study on Information Feedback System of Costume Supply Chain Based on Sensory Evaluation
     基于智能感官评估的服装供应链信息流反馈系统的研究
短句来源
     A Web-Based Intelligent Sensory Evaluation System for Textile Products
     基于Web的纺织品智能感官评估系统
短句来源
     Principal component analysis (PCA) and analysis of variance (ANOVA) were performed to analyse the variation and correlation of indicators. The results show good correlation between some of the quality indicators, TVB-N, TMA, TVC, pH, NH_3 response of electronic nose and sensory evaluation.
     采用主要因子分析(PCA)和方差分析(ANOVA)发现,质量指标如TVB N、TMA、TVC、pH、NH3(电子鼻测量值)和感官评估结果等相互之间存在着良好的相关性。
短句来源
     Application of SVM to Sensory Evaluation
     支持向量机在感官评估中的应用研究
短句来源
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  感官品评
     Studies were conducted to explore the(relationship) among different penetration parameters(including the high-point Y_1,Y_2,Y_3,the stable-point Y_4 and the area Y_5 of the penetration curve) and the sensory evaluation.
     并比较分析了不同肌肉的穿透参数(包括3个极值点Y1,Y2,Y3,恒定值Y4和曲线所包围的面积Y5),与感官品评嫩度值之间的相关关系。
短句来源
     Secondly, the reactants of simple model thermal reaction were selected by monofactorial test and sensory evaluation.
     接着,通过感官品评,由单因素实验选择并确定简单热反应模型体系的反应原料;
短句来源
     And the optimal prescription for making the final products ascertained on the thesis of orthorhombic experiment L_9(3~4) and the sensory evaluation was: amount of sugar was 4%,amount of milk powder was 3%,proportion of soybean to water was 1∶4 and the amount of stabilizer was 0.5%.
     发酵豆乳产品的配方设计采用L9(34)正交实验,以感官品评分数为评价指标,确定最佳的产品配方为:蔗糖含量4%; 乳粉含量3%;
短句来源
     The discovery of mammalian taste receptor family 1 has provides important insights. The sense of taste provides human being with valuable information about the quality and nutrional value in food sensory evaluation. The T1R3 or combination of T1R2 and T1R3 together account for the recognition of sweet substances.
     在食品感官品评中,味觉系统提供了与食品质量与营养相关的非常有价值的化学信息.甜味的感受依赖于异二聚体形式的膜受体(T1R2+T1R3)。
     The results show that the relationships between the high-point Y_1 of penetration parameter and the sensory evaluation are both close on pork and beef materials,their correlation coefficients are 0.9784 and 0.9984,respectively,which indicate highly significantly positive(correlation)(P<0.01). The study shows that the first high-point Y_1 of the penetration curve by Texture Analyzer is feasible to quantitative evaluation of meat tenderness.
     结果表明:质构仪穿透法测得的第一个极值点(Y1)与猪和牛不同部位的肌肉的感官品评嫩度值相关系数分别为0.9784和0.9984,呈极显著的正相关关系(P<0.01),穿透法第一极值点(Y1)可作为猪肉、牛肉肉制品的嫩度测定量化参数。
短句来源
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  sensory evaluation
The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results.
      
Considering the results of sensory evaluation, the A.E.C.
      
This new technique involves headspace sampling, heart cutting, collection and concentration of the voltiles on a porous polymer (Tenax-GC), followed by sensory evaluation and two-dimensional gas chromatography.
      
For sensory evaluation, however, three oils were significantly different.
      
Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma.
      
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