DETERMINATION OF TOTAL SOLIDS IN DAIRY-PRODUCTS USING THE MICROWAVE-OVEN METHOD

被引：0
|
作者：
MARQUEZ, MF [1 ]
GARCIA, B [1 ]
RUIZ, V [1 ]
RUIZLOPEZ, MAD [1 ]
机构：
[1] UNIV GRANADA,FAC FARM,DEPT NUTR & BROMATOL,E-18012 GRANADA,SPAIN
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1995年 / 30卷 / 03期
关键词：
BUTTER; CHEESE; DRY MATTER; RAPID ANALYSIS; TOTAL SOLIDS; YOGURT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microwave-oven and air-oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yogurt, soft cheese, aged cheese and butter). The microwave-oven method considerably reduced drying time. For the cheeses and butter the drying times were 10 and 20 min respectively. Precision levels were not satisfactory in the case of yogurts.
引用
收藏
页码：307 / 310
页数：4
相关论文
共 50 条
12345