EQUIPMENT AND SENSORY EVALUATION OF THE VISCOSITY

• 作 者: XiaomeiLi;
• 机 构: Harbin University of Commerce, Harbin 150076,CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　In order to definite the viscosity of common foods,and observe the relationship between the viscosity determined by equipment and panelists,based on the designing principle of determining the viscosity by probe and sensory evaluation,TA-XT2i texture analyzer with P/50 probe was used to determine the viscosity of 48 foods,and then the samples were grouped according to the viscosity,and evaluated by the panelists by scale method.