压缩干粮硬度临界值的确定
Science and Technology of Food Industry（2016）
Abstract
压缩干粮是我军军用食品体系中的基础骨干品种,为研究压缩干粮在贮存过程中硬度变化规律,在50℃条件下采用感官评价和威布尔危害分析法确定压缩干粮硬度的感官可接受终点值,并以硬度为指标建立预测模型.结果表明:压缩干粮硬度可接受临界值为190 N,货架寿命为40 d.
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