感官品質 的英文怎麼說

中文拼音 [gǎnguānpǐnzhí]
感官品質 英文
organoleptic quality
  • 感 : Ⅰ動詞1 （覺得） feel; sense 2 （懷有謝意） be grateful; be obliged; appreciate 3 （感動） move; t...
  • 品 : Ⅰ名詞1 （物品） article; product 2 （等級; 品級） grade; class; rank 3 （品質） character; qualit...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 感官 : sense organ; sensory organ
  1. The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. the major factors are analyzed with regression analysis to control the quality of the product

    摘要應用模糊數學方法綜合評判綠豆糕產品的感官質量，然後運用回歸分析方法對主要因素進行了分析，從而控制產品的質量。
  2. Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk

    脫除豆腥味的問題一直是豆乳加工過程中提高產品感官質量的關鍵性技術難題。
  3. Mark giving method of organoleptic examination on quality for export oolong tea

    出口烏龍茶品質感官審評評分方法
  4. Principal composition analysis of sensory and physiochemical

    豆腐乳感官和理化品質的主成分分析
  5. Durum wheat semolinas and alimentary pasta. estimation of cooking quality of spaghetti by sensory analysis

    硬粒小麥粗麵粉和面條製品.用感官分析評定義大利細面條的烹制質量
  6. The screening experiment of material combination was carried out for kudingcha drink, and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties. the results show that, when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120, it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink

    為開發苦丁茶飲料提供依據，通過設置不同的原料組合，採用以感官審評為主，結合測定茶湯化學成分和物理性狀的方法，對加工苦丁茶飲料的原料配伍進行了篩選.結果表明，採用苦丁茶、絞股藍、烏龍茶的質量比10 10 80配製，以1 120的茶水比進行浸提，有利於改善苦丁茶的感官品質及其飲料加工、貯藏中的保鮮性能
  7. Most of ho siu - kees artworks begin with the exploration of his own senses and bodily perception. they appear as self - portraitures through the visual presentation of his own body imagery employing different media, such as object making, installation, photography and video. the visual presentation materialises and projects the innate personal experience as means of artistic expression which is expected to make up the communication between the self and the other

    何氏的作品多源自其對自身（身體感官）的探知；他認為身體本身是作為個體存在最基本的條件和憑證，其雕塑作品一向都像可以配戴和使用的器具，他籍著這些器具對身體運動的局部限制突顯身體的感知經驗，並透過陳示這些器具般的雕塑和他使用這些器具時的影像記錄，向觀眾展現一種對身體的想像和思考，並藉此論述身體與物質不可劃分的微妙關系。
  8. Through focusing on a specific sense, the person with dementia could be assisted to explore familiar smells, movements, textures, sights, sounds and tastes that relate to hisher previous life experiences. sensory stimulation could be used to improve level of alertness and awareness to the environment and arouse appropriate responses from the person with dementia

    適量的視覺、聽覺、味覺、觸覺、嗅覺及本體感覺（身體部位感覺）的刺激，就像給予腦部適當的運動，有助穩定情緒。如品嘗不同的生果、嗅不同的氣味、感受林蔭中的鳥語花香、使用不同質料製造的玩具等，都能提供不同的感官刺激。
  9. Making sure of the proper number which affects the quality of sausage by crossing experiment : 10 % starch, 12 % bone mire of chicken and 8 % soybean protein

    並以感官評定為指標，通過正交試驗確定諸因素影響紅腸品質的最佳添加量為：大豆蛋白1 . 2 % 、鵝骨泥15 % 、澱粉5 % 。
  10. Melatonin has a simple chemical structure, but it plays a decisive role in bodily functions, monitoring the work of the glands and organs, and regulating hormone production. it also controls over - stimulation of the sympathetic nerves to lower blood pressure and slow the heart rate, thus reducing the impact on the heart. it also alleviates mental stress, improves sleep, adjusts the body s biological clock, relieves jet lag, strengthens immunity, increases the body s resistance to germs and viruses, and prevents cancer and senile dementia

    褪黑激素的化學結構非常簡單，但是在人體內卻具有舉足輕重的作用：它監視著體內各種腺體器官的運作，指揮各種荷爾蒙維持在正常的濃度它可以抑制人體交感神經的興奮性，使得血壓下降心跳速率減慢降低心臟負擔它能夠減輕精神壓力提高睡眠品質調節生物時鐘緩解時差效應，而且具有加強免疫功能抵抗細菌病毒及預防癌癥老年癡呆癥等多種疾病的功效。
  11. The effects of particle size and viscosity of flour of glutinous rice, glutinous rice dough formulation and freezing condition on the quality of dumplings made from glutinous rice were investigated in order to resolve the problem of dumpling cracking and to improve its dietary quality

    摘要研究了不同糯米粉粒度、粉質粘度、粉團配方、冷凍條件等對速凍湯圓品質的影響，以提高速凍湯圓感官品質，解決速凍湯圓的開裂問題。
  12. The dynamic changing of the organoleptic quality, safety, and nutrition of pickled cucumber in pickled course was analysised with the orthogonal experimental design method l9 ( 3 ^ 4 )

    摘要採用l9 （ 3 ^ 4 ）正交試驗設計，對腌漬過程中酸黃瓜的感官品質、安全品質、營養品質的動態變化進行了分析。
  13. Germinates the situation through the observation sweet potato stem section long root, the turning brown rotten situation determined maintains freshness the effect to the sweet potato stem section ; judges through the sense organ quality to the fruit juice preserved effect

    通過觀察甘薯莖段的長根發芽情況、褐變腐爛情況來確定對甘薯莖段的保鮮效果；通過感官品質來評判對果汁的保存效果。
  14. The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
  15. The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved

    結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。
  16. The result showed that chitonas had better effect on inhibiting decay incidence and weight loss, prolonging the storability and quality

    結果表明，該塗膜劑能有效地控制葡萄的腐爛率和鮮重損失，保持感官品質，延長存放期。
  17. The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months

    結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。
  18. The organoleptic quality, respiration rate, opening degree, opening rate, as well as fresh weight and dry weight were studied during the opening of jasmine flower. free - form aromas, bound - form aromas and the activities of enzymes participated in aroma releasing were also investigated

    本文主要研究了茉莉花在離體開放過程中外觀形態、感官品質、游離態香氣和結合態香氣、呼吸、鮮重、干重以及可能的香氣釋放酶活性的變化。
  19. The results showed that the film forming materials used in the emulsion system were able to form continuous liquid film in the strawberry surface, with increased sense of shine of the product after drying

    研究結果發現，塗膜材料採用乳狀液體系能在草莓表面形成連續液膜，而且乾燥后表面亮澤，對草莓的感官品質無任何影響。
  20. Standard guide for sensory evaluation methods to determine the sensory shelf life of consumer products

    測定消費者產品感官品質保存期的感官評定方法標準指南
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