- 涓婃捣淇濆湥婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙
- 鐢�(ch菐n)鍝侀鍒ワ細婧帶鍔熻兘璩�(zh矛)妲嬪剙
- 鐢�(ch菐n)鍝佹杩帮細 涓婃捣淇濆湥婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙鐢熺敘(ch菐n)渚涙噳涓婃捣淇濆湥婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙鍙婄浉闂滅敘(ch菐n)鍝�锛岀敘(ch菐n)鍝佽唱(zh矛)閲忓彲闈�锛岃(gu墨)鏍奸綂鍏�锛屽鏋滄偍鎯充簡瑙ｄ笂娴蜂繚鍦ｆ韩搴︽帶鍒跺瀷璩�(zh矛)妲嬪剙鐨勫児鏍�銆佸弮鏁�(sh霉)銆佷娇鐢ㄤ互鍙婂敭鍚庣瓑鎯呮硜锛屾杩庝締闆诲挩瑭�銆�
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涓�銆佹韩搴︽帶鍒跺瀷璩�(zh矛)妲嬪剙
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婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙鐗归粸
1.璩�(zh矛)妲嬪剙鍏�(n猫i)缃亱绠楄粺浠�锛屾脯瑭︾祼鏋滅洿鎺ラ’绀�,鍙�氶亷USB鎺ュ彛鍏�(n猫i)缃甒IFI鍌�
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婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙鎶�琛撴寚妯�
4.1 婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙鎶�琛撳弮鏁�(sh霉)
锛�1锛夊姏閲忔劅鎳夊厓锛�20kg锛�(0.5kg銆�1kg銆�5kg銆�10 kg銆�20 kg銆�30 kg銆�50kg銆�100Kg鍙伕锛夈��
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4.2 婧害鎺у埗鍨嬭唱(zh矛)妲嬪剙(鐗╂�ф脯瑭﹀剙)鍙冭�冪殑妯欐簴鏂规硶
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锛堣嫳鍦嬪湅瀹舵婧栵級
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锛夊湅妯橤B6783-2013
锛�9锛夈�婇鍝佹坊鍔犲姂鏄庤啝銆嬩腑鏈夐棞浜庡嚌鑶犲挤搴︾殑娓畾鏂规硶
- 涓婁竴鍊嬬敘(ch菐n)鍝侊細涓婃捣淇濆湥鎷嶇収鍨嬭唱(zh矛)妲嬪剙
- 涓嬩竴鍊嬬敘(ch菐n)鍝侊細涓婃捣淇濆湥婧帶鍨嬭唱(zh矛)妲嬪剙
