相关实验视频

Updated: Jun 21, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

10.6K

用便携式近红外仪器预测蛋储存时间:温度和生产系统的影响

Daniel Cozzolino1, Pooja Sanal2, Jana Schreuder3

  • 1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia.

Foods (Basel, Switzerland)
|January 23, 2024
PubMed
概括

近红外 (NIR) 光谱与化学测量相结合,可以准确地预测卵子储存时间的非破坏性. 这种方法对监测不同生产系统和储存条件的蛋新鲜度有希望.

关键词:
子 子 子化学测量方法 化学测量方法蛋的新鲜度 蛋的新鲜度野生动物的自由活动范围.接近红外光谱学近红外光谱学储存时间 储存时间

更多相关视频

Probing the Limits of Egg Recognition Using Egg Rejection Experiments Along Phenotypic Gradients07:34

Probing the Limits of Egg Recognition Using Egg Rejection Experiments Along Phenotypic Gradients

Published on: August 22, 2018

8.3K
O-cresol Concentration Online Measurement Based On Near Infrared Spectroscopy Via Partial Least Square Regression06:50

O-cresol Concentration Online Measurement Based On Near Infrared Spectroscopy Via Partial Least Square Regression

Published on: November 8, 2019

6.6K

相关概念视频

Equipments Used to Measure Body Temperature01:13

Equipments Used to Measure Body Temperature

Body temperature can be assessed using various devices and measured in Celsius or Fahrenheit.
Glass-bulb Thermometer:
Glass-bulb thermometers are hollow glass tubes with a bulb tip containing liquid such as ethanol or mercury. Historically, glass bulb mercury thermometers were the standard device to measure body temperature. Today, mercury thermometers are prohibited in many countries due to the hazardous effects of mercury and the risk of exposure if the glass bulb breaks. In general,...
Assessing Body Temperature - Oral01:14

Assessing Body Temperature - Oral

Here are the steps to accurately measure oral temperature using an electronic thermometer:
Step 1:
Start by practicing proper hand hygiene to prevent the spread of microorganisms.
Step 2:
Take the thermometer out of the charging unit, switch it on, and wait for the ready sign.
Step 3:
Gently slide the probe cover until a click is heard. This simple action prevents cross-contamination and ensures the correct placement of the probe cover.
Step 4:
Instruct the patient to open their mouth and place...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...