KS H ISO 7304-2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis《硬质小麦粗粒面粉和通心面类制品 感官分析法评定通心粉的蒸煮品质》.pdf

《KS H ISO 7304-2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis《硬质小麦粗粒面粉和通心面类制品 感官分析法评定通心粉的蒸煮品质》.pdf》由会员分享，可在线阅读，更多相关《KS H ISO 7304-2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis《硬质小麦粗粒面粉和通心面类制品 感官分析法评定通心粉的蒸煮品质》.pdf（18页珍藏版）》请在麦多课文档分享上搜索。

1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS KS H ISO 7304 KS H ISO 7304 :2009 2009 8 28 http:/www.kats.go.krKS H ISO 7304:2009 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ： 2004 12 29 ： 2009 8 28 2009-0458 ： ： ( 02-509-7266) (http:/www.kats.go.kr). 10 5 , . KS H ISO 7304:2009 i .1 1 1 2 1 3

2、 .1 4 2 5 2 6 3 7 4 8 5 9 .5 10 .6 A() 7 B() .8 C() 9 D() 11 KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta Estimation of cooking quality of spaghetti by sensory analysis 1985 1 ISO 7304, Durum wheat semolinas and alimentary pasta Estimation of cooking quality of spaghetti by sensory

3、analysis . 1 . . . . . 2 . . ( ) . KS Q ISO 4120, KS Q ISO 5492, 3 KS Q ISO 5492 . 3.1 . . KS H ISO 7304:2009 2 3.2 4 6 6 . . 5 . 5.1 . 1.465 6 g 0.297 4 g 10 L . , (Kipps apparatus) ( 1 ). 10 . 10 . pH 6 ( ) 3.2 mmol/L . ( ) pH 8 . . 1 , (1 bubble/s) 10 L , 1.465 6 g , 0.297 4 g KS H ISO 7304:2009

4、3 5.2 6 6.1 17 cm 2.5 L . 6.2 2 19 cm 1 500 W . 2 L 20 100 10 14 . 6.3 3 mm 2 . ：mm 2 6.4 2 mm 20 cm . 6.5 . 6.6 6.7 40 50 . 6.8 6.9 ( C ) 6.10 ( D ) KS H ISO 7304:2009 4 7 7.1 t 7.1.1 t (6.3) , . ( C ). 7.1.2 7.1.2.1 (5.1) 2 L (6.1) (5.2) 14 g . 7.1.2.2 100 g . (6.6) . . 7.1.2.3 2 (6.3) . 7.1.2.4 (

5、6.9) 30 . t . 7.2 7.2.1 (5.1) 2 L (6.1) (5.2) 14 g . 7.2.2 100 g . (6.6) . . 7.2.3 t 1 t1 (6.4) 15 . 7.2.4 40 50 (6.5) (6.7) . 30 50 g . 7.2.5 1 . 7.3 10 . t 2 t11 7.2 . 11 ( ) . KS H ISO 7304:2009 5 . 8 8.1 8.1.1 . 8.1.2 6 KS Q ISO 4120 3 . 8.1.3 . 8.1.4 . . 8.1.5 . , 6 4 . 8.1.6 . 5 10 6 15 . 8.1.

6、7 , . 5 A . 8.1.8 . 8.1.9 , . 8.2 8.2.1 (6.8) , . () . 8.2.2 (6.10) . 1( ) 9 ( ) . 1( ) 9( ) . ( B ). 8.2.3 2 . 9 , . KS H ISO 7304:2009 6 . , (Kramers quick range test) 1) (Friedmans test) 2) - (Fischer-Snedecor test) . 10 . a) (KS H ISO 7304) b) , c) d) KS Q ISO 4120 “ ” e) , . 10 . f) g) h) , , i

7、) 1) KRAMER, A. A quick range test for significance difference in multiple comparisons. Food Technology November 1960：576581 2) FRIEDMAN, M. The use of ranks to avoid the assumption of normality implicit in analysis of variance. J. Am. Stat. Assoc. 32 1937：675701 KS H ISO 7304:2009 7 A () . A, B, C,

8、 D, E 5 ( , .) 1 AB AE CA 2 CD CB CD 3 EA AC EB 4 BC DE BC 5 DE DC ED 6 CA AD BD 7 DB EC AD 8 CE BA CE 9 DA DB EA 10 EB BE BA KS H ISO 7304:2009 8 B () ： ： ： (19) 1 2 3 n KS H ISO 7304:2009 9 C () KS H ISO 7304:2009 10 KS H ISO 7304:2009 11 D () ( .) KS H ISO 7304:2009 12 153787 1 92 3(13) (02)26240114 (02)262401489 http:/ KS H ISO 7304 :2009 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Durum wheat semolinas and alimentary pasta Estimation of cooking quality of spaghetti by sensory analysis ICS 67.060 Korean Agency for Technology and Standards http:/www.kats.go.kr