- 涓婃捣淇濆湥绔瓙鎷夊姏妾㈡脯鍎�
- 鐢�(ch菐n)鍝侀鍒ワ細绔瓙鎷夊姏娓│鍎�
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涓�銆�绔瓙鎷夊姏妾㈡脯鍎�
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浜�銆�绔瓙鎷夊姏妾㈡脯鍎�鍔熻兘浠嬬垂
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绔瓙鎷夊姏妾㈡脯鍎�鐗归粸
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3.浼佹キ(y猫)宸ュ粻杌婇枔鍝佽唱(zh矛)绠℃帶锛屼紒妤�(y猫)鐮旂櫦(f膩)閮ㄩ杸鏂扮敘(ch菐n)鍝侀枊鐧�(f膩)銆侀厤鏂圭爺绌�銆佸伐钘濇浠舵帰绱��佸師鏉愭枡璩�(zh矛)閲忔帶鍒跺強鍦ㄧ窔鍝佽唱(zh矛)绠＄悊绛�銆�
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绔瓙鎷夊姏妾㈡脯鍎�鎶�琛�(sh霉)鎸囨(bi膩o)
4.1 绔瓙鎷夊姏妾㈡脯鍎�鎶�琛�(sh霉)鍙冩暩(sh霉)
锛�1锛夊姏閲忔劅鎳�(y墨ng)鍏冿細20kg锛�(0.5kg銆�1kg銆�5kg銆�10 kg銆�20 kg銆�30 kg銆�50kg銆�100Kg鍙伕锛�銆�
锛�2锛夊姏閲忔劅鎳�(y墨ng)鍏冪簿搴︼細锛�0.0001 g锛堢簿搴﹀悓鏅傚悓姝ュ埌杌熶欢椤ず涓婏級锛� 瑾ゅ樊灏忎簬0.001%銆�
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锛�4锛夋暩(sh霉)鎿�(j霉)閲囬泦鐜囷細鍙(di脿o) 20銆�50銆�100銆�200銆�400銆�500绲�/绉�銆傛瘡绲�4鍊嬮�氶亾鍚屾檪璁�鍙栥��
锛�5锛夎嚜甯朵笉灏戜簬300绋殑娓│鏂规硶鏁�(sh霉)鎿�(j霉)搴�锛屾柟渚跨敤鎴剁洿鎺ヨ(di脿o)鐢�銆�
锛�6锛夊姏閲忔劅鎳�(y墨ng)鍏冧繚璀�(h霉)锛氬閲嶄繚璀�(h霉)瑁濈疆锛岃粺浠惰ō(sh猫)瀹氫繚璀�(h霉)銆佸付鏈夋劅鎳�(y墨ng)鍏冩姊伴檺浣嶄繚璀�(h霉)瑁濈疆銆佹�ュ仠瑷�(sh猫)缃�锛�
锛�7锛�鍎�鍣ㄧ‖浠跺姛鑳斤細闁嬮棞(gu膩n)姗熼’绀虹噲锛岀穵鎬ユ毇鍋滈嵉鍙帶鍒�锛�
锛�8锛�杌熶欢鏁�(sh霉)鎿�(j霉)閲囬泦鐜囷細鍙(di脿o) 20-2000绲�/绉�銆傛瘡绲�4鍊嬮�氶亾鍚屾檪璁�?銆�?/font>
4.2 绔瓙鎷夊姏妾㈡脯鍎�(鐗╂�ф脯瑭﹀剙)鍙冭�冪殑妯�(bi膩o)婧�(zh菙n)鏂规硶
锛�1锛堿ACC 74-09闈㈠寘纭害娓│锛圓ACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of bread firmness using the AACC (74-09) Standard method
锛�2锛堿ACC 16-50 闈㈡纭害娓│鏂规硶锛圓ACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of pasta firmness using the AACC (16-50) Standard method
锛�3锛堿IB Standard Procedure - Bagel firmness
AIB Standard Procedure - Cake firmness
AIB Standard Procedure - Cinnamon Roll firmness
AIB Standard Procedure - Cookie hardness
AIB Standard Procedure - Corn Tortilla Chip
AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility
AIB Standard Procedure - Hamburger Bun firmness
AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)
AIB Standard Procedure - White Pan Bread firmness
锛�4锛堿STM 1981b D882-80a钖勮啘娓│锛堢編鍦嬫潗鏂欒│椹楀崝(xi茅)鏈冿級
锛�5锛堿OAC锛堢編鍦嬭垏姝愭床鍑濊啝鍗�(xi茅)鏈冿級
锛�6锛塀S锛堣嫳鍦嬪湅瀹舵(bi膩o)婧�(zh菙n)锛�
锛�7锛変腑鍦嬭静(n贸ng)妤�(y猫)閮∟Y/T 1180-2006(鑲夊搴︽脯瀹�)
锛�8锛夊湅妯�(bi膩o)GB6783-2013
锛�9锛夈�婇鍝佹坊鍔犲姂鏄庤啝銆嬩腑鏈夐棞(gu膩n)浜庡嚌鑶犲挤搴︾殑娓畾鏂规硶
- 涓婁竴鍊嬬敘(ch菐n)鍝侊細涓婃捣淇濆湥鏈ㄦ潗纭害娓│鍎�
- 涓嬩竴鍊嬬敘(ch菐n)鍝侊細涓婃捣淇濆湥绔瓙鎷夊姏娓│鍎�
