The effect of hot water treatment on storage was studied based on the egg white Haugh unit and sensory evaluation. The experimental results showed that the most suitable conditions for the treatment were 50℃ for 20min.
实验结果表明：加热处理的最佳条件是温度50℃、加热时间20min，此时保鲜效果好；复合涂膜组的哈夫单位变化低干加热处理组、钙制剂涂膜组和空白对照组，保鲜效果最好。
The preservative effects of organic acid and complex organic acid on cooled pork and sensory evaluation of quality were studied in the paper.
研究了有机酸保鲜液对冷鲜肉保鲜效果和品质的影响。
Through sensory evaluation, the flavor, texture and juiciness were shown to be no different among the treatments, and overall acceptability was the same with 0.3%, 0.5% treatments and control.
在感官品评方面，竹炭粉的添加不影响制品的风味、质地及多汁性，且以添加0.3或0.5%竹炭粉处理组与对照组有相似的总接受性。
Chemical senses; chemical stimuli; psychophysics; organoleptic properties; flavor; off flavor; off-flavor; flavour; taints; taste modifiers; taste perception; taste discromination; taste modalities; taste panels; sensory panels; sensory evaluation; sensory profile; electronic tongues; aftertaste; off taste; off-taste
化学感官；化学刺激物；精神物理学；感官特性；滋味；臭味；异味；滋味；污染；味道调节剂；味道感知；味道辨别；味觉范畴；品评小组；知觉小组；感官审评；感觉的轮廓；电子舌；回味；变味；变味
We use Java language and SQL database to develop the sensory evaluation system in Internet environment.
在纺织品智能感官评估系统开发中使用了Java语言和SQL Server数据管理系统语言。
Standardization of laboratory processing for Chinese white salted noodle and sensory evaluation system is crucial to noodle quality improvement.
标准化的实验室制作与评价方法是面条品质改良的前提和基础。
The sensory evaluation of the beer produced by the mutant JW1-3 was very nice. The strain JW1-3-18 was mutated by nitrous acid. The mono-colonies growing on wort plate agar containing diacetyl 150μg/mL or 165μg/mL were isolated.
试验用亚硝酸诱变啤酒酵母突变株JW1-3-18，在双乙酰终浓度为150μg/mL或165μg/mL的麦芽汁固体培养基上分离抗双乙酰的菌株。
The discussions which the study investigated were chicken and pork meat processing for elders via different tender mode. In this study, we want to evaluate the nutritions of elders and focus on animal protein. The experiment was injected marination with CaCl2, NaHCO3 and enzyme on pork and chicken meat quality traits. Treatment on the meat was analyzed proximent quality and textural properties by response surface stepwise regression. The best tender method was discovered the elder`s sensory evaluation of different tender mode and observed degradation of myoglobulin by muscle tissue slice and SDS-PAGE (10%). The function of sous-vide cooking collocated with tenderization that was evaluated by textural properties and sensory evaluation. It looks for discussion about meat processing for elders.
中文摘要本试验目的在利用市售禽畜肉为原料，针对高龄者之营养需求，分别使用氯化钙、碳酸氢钠与嫩化酵素等常见之嫩化方式对禽畜肉进行嫩化处理，搭配反应曲面法分析一般特性与物性测定，并进行高龄者品评测试以探讨不同嫩化方式之口感影响以求得不同禽畜肉之最佳嫩化处理，并以肌纤维组织切片与电泳分析观察肌肉蛋白质之分解现象，最后利用真空调理法搭配嫩化处理并分析物性测定与品评测试，评估真空调理法增进嫩化之效果，探讨禽畜肉开发为适合高龄者之加工产物模式。
It introduced the approach to apply the sensory evaluation technique in the design of early childhood toys, which clearly analyse the current situation of the Evaluation of Industrial Design.
提出了在幼儿玩具设计开发过程中感官评价技术的使用方法，清晰地分析了目前工业设计评价的状况。
The DRG resection model can effectively distinguish the sensory and motor nerve fibers and can be used for quantitative evaluation of selective regeneration of peripheral nerve.
说明DRG切除模型，可以有效区分感觉和运动神经纤维，能够较好地定量评价周围神经趋化性再生的效果。
To establish dorsal root ganglionresection model, in which the sensory nerve fibers were selectively degenerated while the motor nerve fibers remained intact and unaffected and to provide a effective method for quantitative evaluation of selective regeneration of peripheral nerve, 20 SD rats were randomly divided into 2 groups, with 10 rats in each group.
中文摘要：为了建立脊髓背根神经节（dorsal root ganglion，DRG）切除模型，选择性地使感觉神经纤维溃变而保持运动神经纤维的正常功能，从而为周围神经趋化性再生的定量评价提供有效的研究方法。将雄性SD大鼠20只，随机分为两组，每组10只动物。
CSFSA is a solfware package for food sensory evaluation in China. The prin-ciple of CSFSA'S structure is described.
建立以评分法为核心的食品感官分析心理学和数学模型，有针对性地设计了食品感官分析计算机系统CSFSA。
Through contrast testing, orthogonal experiments and sensory evaluation, it was studied the milk beverage technology which could produce the beverage having the function of lead removing, by using milk as raw material, adding Xanthan gum and CMC-Na as steady solvent and some functional factors such as milk-calcium, LM pectin and vitamins etc.
以牛奶为原料，用黄原胶和羧甲基纤维素钠作为稳定剂，蔗糖酯和单甘酯作为乳化剂，添加具有排铅功能因子的乳钙、低甲氧基果胶和维生素等，通过对比实验、正交实验和感官评定等方法研究了具有排铅功能的牛奶饮料的加工工艺。
The establishment of BLG quality control method based on the chemical analysis and bioassay: Different strategy should be applied to the corresponding products in the quality control of TCM.1 Sensory evaluation, collecting time, producing area etc. should be more reasonable in the raw material collecting stage.2 The quality fluctuation should be assessment by biothermodynamics, assisted by contents determination in the manufacturing process.3 The bioassay method or the content determination of the related constituents is more suitable to the quality evaluation of the final products.
基于理化—生物关联检测的中药板蓝根过程质量控制模式和方法商建：1针对药材样品，采用综合评价：如感官评价、规定药材产地、品种、规格、采收时间，加工方式等；2生产过程质量控制阶段，以效价关联的生物热动力学参数等评价工艺样品质量波动范围，辅以化学组分含量的监控；3成品阶段，采用生物效价检测或相关化学指标进行质量评价。
To use aloe, pumpkin as the main raw material, identified the best drink formula by orthogonal test, the results showed that 30 percent of aloe juice, 25 percent of pumpkin juice, 12 percent of sugar, 0.15 percent of citric acid of the products produced at the sensory evaluation results is the best.
摘 要：以库拉索芦荟和南瓜为主要原料，加以柠檬酸、蔗糖等辅料，经科学加工制成有益于人体健康的混浊型天然饮料。本文对芦荟饮料的生产工艺、配方和工艺关键进行了研究，得到了较合理的生产工艺和相应的工艺参数。
Assessment tools used in evaluation of motor function, gait, muscle tone, postural control, sensory function, mentality and activities of daily living for stroke patients in physical therapy departments were provided by chiefs of the physical therapy departments.
主要内容包含：动作能力、步态分析、肌肉张力、姿态控制、及日常生活功能等。物理治疗部门之评估量表资料由各部门主任提供。
However, the level of granule feeling、flavor and overall acceptability of sensory evaluation had significant correlation.
感官品评项目颗粒感、香气及整体接受性方面有显著性相关。
There are high correlation between whiteness and brightness from image analysis and sensory evaluation index including brightness, palatability, palatability of cool rice and final score.
124份东北粳稻图像解析的白度和光泽值与米饭感官的光泽、食味、冷饭、米饭综合评分等感官食味评价结果呈极显著正相关。
Methods The products were compared with sodium nitrite-cured samples by the colorimeter, texture analysis and sensory evaluation after the addition of nitrosohemoglobin.
将制备的猪血亚硝基血红蛋白添加至灌肠制品，将色度、物性检测和感官评价相结合作出评价，并与亚硝酸钠发色产品比较。
And samples of the products sensory, physical and chemical and microbiological examination, the use of orthogonal test and sensory evaluation to determine a reasonable product formulation and processing technology of aloe products have been studied film.
并对该产品的样品进行感官，理化和微生物检查，采用正交试验和感官评定确定了产品的合理配方和加工工艺，对芦荟片制品进行了研究。