糖度

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

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 .

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 .

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 .

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 .

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 .

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

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

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 .

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

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 .

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 .

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.

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 % .

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 .

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 .

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 ℃ .

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 .

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 .

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 ;

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 % .

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 .

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 % .

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

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

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

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

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

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

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