鸡蛋新鲜度与电导率的研究(终)VIP免费

本科生毕业设计(论文)题目：鸡蛋新鲜度与电导率的研究TheExploreoftheRelationshipbetweenEggFreshnessandConductivity教学单位生命科学与技术学院_姓名罗棋菁学号200931302024__年级2009级_____专业食品科学与工程__指导教师王洪志职称副教授2013年04月20日鸡蛋新鲜度与电导率的研究罗棋菁（西南民族大学生命科学与技术学院食品科学与工程成都610041）摘要：鸡蛋的新鲜度是鉴定其品质的重要内容之一。目前，我国采用外观检查和灯光透视相结合的方法鉴定鸡蛋新鲜度，此方法存在操作繁琐、需时长、结果易受人为因素影响而发生偏差等缺陷。本实验以鸡蛋为研究对象，从新鲜放至腐烂。以四十八小时为单位，测不同新鲜程度下鸡蛋的电导率。探究鸡蛋新鲜程度与电导率的相关性。实验表明，随着存放时间的延长，鸡蛋的新鲜度逐渐降低，与之相反，其全蛋液的电导率S逐渐升高。本次试验对利用电导率仪检测鸡蛋新鲜度提供了理论依据。关键字：鸡蛋电导率相关性新鲜程度TheExploreoftheRelationshipbetweenEggFreshnessandConductivityLuoQijing(FoodScienceandEngineering,CollegeofLifeScienceandTechnology，SouthwestUniversityforNationalities,SichuanChengdu610041)Abstract:Eggfreshnessisoneoftheimportantcontentsofidentifyingitsquality.Atpresent,ourcountryadoptsthemethodofcombiningappearanceinspectionwithlightperspectivetoidentifytheeggfreshness.Thismethodhasdefectstedioussuchastediousoperation,longtimetoneed,theresulteasilyaffectedbyman-madefactorsanddeviated.Inthisexperiment,takeeggsassubjects.Putthemfromfreshtorot.Setforty-eighthoursasaunit,theconductivityismeasuredunderdifferentdegreeoffreshnessoftheeggs.Explorethecorrelationbetweenfruitfreshnessandconductivity.Theexperimentshowsthat,withthestoragetime,thefreshnessofeggsgraduallyreduce.Inthecontrast,theconductivityofwholeeggSgraduallyincreases.Theexperimentofusingelectricalconductivityapparatusprovidestheorybasisfordetectionofeggfreshness.Keywords:eggconductivitycorrelationdegreeoffreshness2目录摘要：......................................................................2Abstract:...................................................................21.引言.....................................................................41.1目的意义...............................................................42鸡蛋新鲜度研究的基本综述...................................................42.1鸡蛋营养价值..........................................................42.2鸡蛋贮藏概述..........................................................42.2.1物理变化........................................................42.2.2化学变化........................................................52.2.3微生物引起的变化................................................52.3鸡蛋新鲜度评价方法现状................................................52.3.1感官评价.........................................................52.3.2理化性质测定....................................................52.3.3pH测定..........................................................63.试验材料与方法............................................................63.1试验材料...............................................................63.1.1主要仪器.........................................................63.1.2实验样品.........................................................63.2试验设计...............................................................64.结果与分析................................................................84.1感官评定...............................................................8...