糖度
- 网络brix
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基于MATLAB语言的苹果糖度近红外光谱定量分析
Quantitative analysis of near infrared spectra in apple sugar content based on MATLAB
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桑果出汁率、糖度、酸度、pH和色素含量除与品种特性有关外,还受气候条件影响。
The juice rate , sugar percentage , acid percentage , pH and pigment content are not only related to the race character , but also affected by the climate condition .
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多元线性回归、二次多项式回归和BP网络对雪青梨坚实度和糖度的预测精度都很好。
It was found that the forecast result of multiple linear regressions with stepwise procedure , quadratic polynomial step regression and BP for fruit firmness , sugar content and acidity were very precise .
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采用逐步回归、二次多项式逐步回归和BP网络建立大白桃坚实度、糖度和pH与电子鼻信号之间的关系模型。
The relationship between sensor signals and the firmness , sugar content and acidity of " dabai " peach were developed using multiple linear regressions with stepwise procedure , quadratic polynomial step regression and BP network .
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为了提高苹果近红外光谱糖度预测模型精度,利用独立分量分析方法(ICA)对苹果近红外光谱进行了预处理,并且建立了糖度的偏最小二乘(PLS)预测模型。
To improve the prediction model of sugar content , independent component analysis ( ICA ) was used to preprocess the near infrared ( NIR ) spectra of apples .
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主发酵温度为20℃,时间为5d,调整后总糖度为20%,菌种添加量为5%;
The main barmy temperature is 20 ℃ and the time is 5 d. The total condition of sugar is 20 % after coordinating .
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基于iPLS原理最优化信息区间的桃糖度组合权重PLS模型研究
Study on the combination weight PLS model for determing SSC of peach based on the optimal information regions obtained from iPLS methods
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基于siPLS的猕猴桃糖度近红外光谱检测
Near Infrared Determination of Sugar Content in Kiwifruits Based on siPLS
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为此,通过实验证明了正向空间电场与足量的CO2相配合能大幅度提高温室果菜产量和果实硬度、糖度。
In coordination with enough CO2 , forward space electric field can increase not only the output of fruit and vegetable by a big margin but also the hardness as well as the sugar degree of fruit in green house .
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基于小波滤噪和iPLS的草莓近红外光谱糖度检测模型
Testing Model of Sugar Degree in Strawberry by Near Infrared Spectrum Based on Wavelet Denoising and iPLS
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结果表明:发酵温度、糖度、pH值、酵母接种量均为显著因素,最佳工艺条件为:主发酵温度28℃,糖度22%,pH值为4.0,酵母接种量为5%。
The results showed that fermentation temperature , sugar degree , pH and inoculum concentration had obvious effects on the pineapple cinder fermentation wine . The optimum conditions for fermentation , fermentation temperature 28 ℃, sugar degree 22 % , pH4.0 and inoculum concentration 5 % , were obtained .
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结果表明:采用糖度为12°Bx的苹果汁进行酒精发酵,酒精含量高,风味好,成本低;
Results showed that fermentation with 12 ° Bx sugar content of apple juice could obtain the high content of alcohol , good flavor , and low cost of products .
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总结出柿子果酒的生产工艺,酒精发酵最佳条件为:初始生产糖度18°Bx,初始酸度pH3.8,发酵温度25℃,发酵时间14d。
The optimal conditions of ethanol fermentation were obtained : the initial sugar content 18 ° Bx , the initial pH 4.0 , the fermentation temperature 28 ℃, and the fermentation time 14 d.
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对五种酵母菌株在25℃,糖度为18°BX的菠萝果汁中进行发酵酿造菠萝果酒,研究了各菌株的发酵速率和产酒能力,并对菠萝果酒质量进行感官评定。
This paper studied the fermentation of pineapple wine . The pineapple juice was fermented in five different strains of Saccharomyces cerevisiae , they were all treated in 25 ℃, sugar concentration 18 % .
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本试验应用Instron万能试验机对常温贮藏的整番茄进行了蠕变特性的试验,对蠕变特性四参数、压缩弹性模量E、坚实度Fi、糖度及pH值等指标的变化规律进行了分析。
Creep property of intact tomatoes stored at normal temperature was studied using Instron universal machine . The changes of four variables of creep property , as well as compress modulus E , firmness F_i , sugar content and pH value , etc , were analyzed .
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确定最佳发酵组合为:pH3.5,初始糖度20%,发酵温度22℃,感官评定分数为94。
Determine the best combination of fermentation : pH3.5 , 20 % of the initial sugar content , fermentation temperature 22 ℃, sensory evaluation scores for the 94 .
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最适培养条件为:麦芽汁培养基糖度为12柏林,培养温度28℃,pH6.5。
The most optimal medium for the strain 8912 was composed of malt extract medium 12 Brix with pH 6.5 and its cultural temperatuer was 28 ℃ .
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利用近红外透射光谱法对苹果糖度进行检测分析,表明在600 ̄1100nm的波长范围内建立对苹果糖度的预测模型是可行和有效的。
Calibration model for prediction of an apple 's sugar degree is feasible and effective by near infrared transmittance spectroscopy in the range of 600 ~ 1100nm .
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研究表明:果汁∶麦汁以6∶1混合较好,对发酵液进行调配时,酒精度3%(V/V),糖度55°Bx,pH值44,最终产品可以形成令人满意的风味。
The results show that the fruit-juice-to-malt-juice ratio of 6 ∶ 1 is ideal , and that alcohol 3 % ( V / V ), sugar 5 5 ° Bx and pH 4 4 in the formulation of fermenting liquid can help to obtain pleasant flavour in the final products .
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前者是耐酸菌,在pH4.0,15%糖度下乙醇产量达62.87mg/ml,比原始菌乙醇产量提高了11.2%;
The former is acid-tolerant in the conditions of pH4.0 and 15 % sugar , the ethanol production is 62.87mg/ml which is 11.2 % higher than that of the parental strains ;
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结果表明,最佳发酵工艺条件为糖度22%、pH3.6、温度17℃、接种量6%。
Finally , the optimum fermentation conditions were determined through orthogonal experiments as follows : sugar content as 22 % , pH 3.6 , temperature at 17 ℃, and inoculation quantity as 6 % .
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实验结果表明:枇杷破碎打浆时,加入0.3~0.5g/kg的抗坏血酸可有效地抑制枇杷浆汁的氧化褐变,以平衡糖度30%,平衡酸度0.8%、川贝用量5g/kg的配比最受欢迎。
The result showed that 0.3 ~ 0.5g/kg VC could prevent oxidation browning effectively while the loquat fruit were crashed , the optimum recipe of Chuanbei loquat jam was 30 % sugar , 0.8 % acidity and 5g / kg Chuanbei .
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果实椭圆形,表面光滑金黄色,果肉桔红色,果肉厚4·0cm,单瓜质量1·5~2·0kg,折光糖度15%以上,果实发育期42d左右。
Its fruit shape is elliptic with gold-yellow smooth rind ; and its flesh color is orange , 4.0 cm in thickness . The fruit mass is about 1.5-2.0 kg and the fruit developing period is about 42 d and soluble solid content is about 15 % .
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利用近红外漫反射光谱技术进行苹果糖度无损检测的研究
Non-destructive determination of sugar contents of apples using near infrared diffuse reflectance
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利用净分析物预处理法简化苹果糖度预测模型
Simplification of prediction model for apple sugar content using net analyte preprocessing
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鲜桃坚实度和糖度分布差异的实验研究
Experimental Study on Distributed Difference of Anisotropic Firmness and Sugar Content of Peach
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基于光纤传感的富士苹果糖度检测试验研究
Experiments on Measurement Sugar Content of Fuji Apple with An Optical Fiber Sensor
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水蜜桃糖度和有效酸度的近红外光谱测定法
Determination of sugar content and valid acidity in honey peach by infrared reflectance
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不同的温度管理对草莓果实单果重及糖度的影响
Effects of Different Greenhouse Temperature on Weight per Fruit and Brix in Strawberries
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简化苹果糖度预测模型的近红外光谱预处理方法
Preprocessing Methods of Near-Infrared Spectra for Simplifying Prediction Model of Sugar Content of Apples