摘要
在简要分析了牛奶的主要成分之后,阐述了利用超声波测量牛奶成分的基本原理,通过文献和实验验证,归纳和总结出了牛奶主要成分,如非脂类固形物、脂肪、蛋白质含量的测量方法及相应的数学模型,给出了牛奶冰点、密度和掺水率的定量测定方法。
After analyzing briefly the chemical elements of milk, the basic measurement principle for the main nutrition elements in milk via ultrasonic is illustrated in this paper. It is induced and generalized in detail via references and experiments for the way of measuring the content of the main nutrition elements, such as solid of non-fat (SNF), fat and protein as well as their mathematical models, the way of figuring out milk freezing point, density and the amount of water adulteration.
出处
《陕西科技大学学报（自然科学版）》
2005年第2期50-56,共7页
Journal of Shaanxi University of Science & Technology
关键词
牛奶成分
超声声速检测原理
数学模型
脂肪
非脂固形物
milk elements
ultrasonic measurement principle of transmission velocity
mathematical model
fat, solid of non-fat (SNF)
