Kev ntsuas ntsuas, ua tiav nrog kev pab ntawm kev nkag siab, yog ib txoj hauv kev qub tshaj plaws thiab nthuav dav los txiav txim siab cov khoom noj khoom haus zoo. Niaj hnub no txoj kev kuaj ntawm organoleptic kev soj ntsuam ntawm cov khoom zoo yog ntau complex thiab siv sij hawm, tab sis nyob rau tib lub sij hawm lawv tso cai rau characterizing ntau yam tshwj xeeb ntawm cov khoom. Lawv pab txhawb rau tag nrho cov kev ntsuam xyuas ntawm cov khoom zoo ntawm lub hom phiaj thiab ceev ceev.
Sensor tswj, ua tiav ntawm tus kheej theem ntawm kev tsim khoom, ua rau nws muaj peev xwm ua kom lub hom phiaj thiab kho sai sai. Thaum txhim kho kom raug, txoj kev organoleptic ntawm kev ntsuas cov khoom tau dhau ntau qhov ntsuas ntsuas hauv nws qhov rhiab heev. Kev ua yuam kev tsuas yog tshwm sim yog tias cov cai xaiv ib pab pawg kws tshaj lij raug ua txhaum cai thiab siv txoj hauv kev tsis ua haujlwm.
Lub ntsiab ntawm txoj kev
Cov txheej txheem Organoleptic yog siv rau kev ntsuas dav dav ntawm cov ntsuas ntsuas tus yam ntxwv ntawm cov khoom noj muaj txiaj ntsig ntawm ob qho tib si raw khoom thiab cov khoom tiav siv cov kev xav: kov, pom, saj, thiab tsw. Lub ntsiab kom zoo dua ntawm txoj kev organoleptic yog lub peev xwm kom tau txais lub tswv yim ntawm cov khoom ntawm cov khoom noj khoom haus hauv lub sijhawm luv luv.
Kev ua tau zoo ntawm kev ntsuas qhov ntsuas ntawm cov khoom yog ua raws li qhov kev nkag siab ntawm lub cev. Yog li ntawd, ua ntej, kev ntsuam xyuas pom ntawm qhov pom ntawm cov khoom, nws cov duab thiab xim yog ua. Tom qab ntawd, qhov kev hnov tsw ntawm tsw muaj nyob rau hauv txoj kev ntsuam xyuas organoleptic. Thiab tsuas yog nyob rau theem kawg yog qhov kev xav ntawm qhov no thiab cov khoom noj khoom haus uas yog - qhov saj, kev ntxhib los mos thiab juiciness.
txhawm rau txheeb xyuas cov txiaj ntsig, organoleptic txoj hauv kev los ntsuas qhov zoo ntawm cov khoom siv lub ntsiab lus. Nyob rau hauv cov txheej txheem ntawm kev soj ntsuam sensory ntawm ib yam khoom, txhua qhov zoo qhia tau muab ib tug xov tooj ntawm cov ntsiab lus. Yog li, thaum ntsuas qhov zoo ntawm cov khoom nqaij, siv tsib-point thiab cuaj-point scale. Yog li ntawd, txhua qhov ntsuas hauv lawv muaj 5 lossis 9 qib zoo.
Keeb kwm ntawm kev loj hlob ntawm science
Organoleptics raws li kev qhuab qhia ywj pheej tau pib ua zoo nyob rau hauv ib nrab ntawm lub xyoo pua nees nkaum. Qhov tseem ceeb tshaj plaws hauv kev ua raws li kev soj ntsuam kev xav yog kev tshaj lij ntawm tus kws tshaj lij taster, uas yuav tsum tau paub txog cov txheej txheem niaj hnub ntawm organoleptic kuaj cov khoom noj. Qhov yuav tsum tau xaiv cov tasters raws li cov yam ntxwv ntawm kev puas siab puas ntsws yog thawj zaug pom thaum ntxov li xyoo 1933 los ntawm tus xibfwb V. S. Gruner, uas tau ua haujlwm ntawm chav haujlwm ntawm cov khoom lag luam tshawb fawb ntawm Moscow Institute of National Economy. Tab sis thawj txoj kev xaiv kws tshaj lij tau tsim nyob hauv Asmeskas.
Lub luag haujlwm tshwj xeeb hauv cov kev txhim kho no yog muab rau cov hauv paus ntsiab lus ntawm kev xaiv cov tasters rau txoj kev kuaj organoleptic, uas yog ua raws li kev muaj peev xwm nkag siab ntawm tib neeg. Yog li, xyoo 1957, D. E. Tilgner tau qhia txog lub tswv yim ntawm qhov tsawg kawg nkaus, uas cov kws tshaj lij yuav tsum ua raws. Nws kuj yog tus sau thawj zaug kev tshawb fawb txog lub ntsiab lus no, luam tawm hauv USSR hauv Lavxias.
Cov kev tsim kho hauv tsev tseem ceeb tshaj plaws ntawm cov txheej txheem ntawm kev soj ntsuam organoleptic ntawm cov khoom tau ua tiav xyoo 1970-1980:
- Solntseva G. L. saib xyuas kev tsim cov txheej txheem rau xaiv cov tasters haum rau kev lag luam nqaij.
- Safronova T. M. tsim cov kev sim kws tshaj lij rau kev lag luam nuv ntses.
- Chebotarev A. I. coj kev txhim kho txoj hauv kev rau kev cob qhia thiab xaiv cov tasters hauv kev lag luam mis nyuj.
- Puchkova L. I. txhim kho cov txheej txheem ntawm kev tshuaj ntsuam organoleptic ntawm cov khoom bakery.
Txoj kev ntawm txoj kev
Raws li qhov kev ntsuam xyuas organoleptic tau nkag siab txog ntau yam kev ua haujlwm, suav nrog kev xaiv cov cim tshwj xeeb organoleptic tsim nyog rau kev ntsuas cov khoom muab, kev ntsuam xyuas ntawm cov ntsuas no, thiab tseem muaj kev sib piv ntawm lawv cov txiaj ntsig nrog cov hauv paus.. Feem ntauCov ntsuas organoleptic tau txheeb xyuas raws li hauv qab no: tsos, xim, tsw, kev ntxhib los mos, saj.
Kev ntsuas ntawm qhov pom suav nrog kev txiav txim siab cov duab, qhov xwm txheej ntawm qhov chaw, qhov sib xws ntawm qhov loj ntawm cov khoom lossis cov khoom lag luam. Cov tsos mob, txiav txim los ntawm txoj kev organoleptic, yog ib tug complex yam ntxwv, nrog rau ib tug xov tooj ntawm ib tug neeg qhia xws li geometric duab, xim thiab deg mob. Qee cov khoom lag luam xav tau qhov sib ntxiv ntawm qhov qhia tau yooj yim "zoo li" nrog cov khoom tshwj xeeb, piv txwv li, lub xeev ntawm lub thawv lossis ntim khoom, qhov tshiab ntawm cov khoom, cov yam ntxwv ntawm tus kheej cov khoom. Yog li, thaum soj ntsuam cov tsos ntawm cov ntses khov, lub thickness thiab cov tsos mob ntawm glaze kuj raug soj ntsuam, thiab thaum soj ntsuam cov zaub pickled, lub pob tshab ntawm lub brine yog xyuas, thiab lwm yam.
Cov xim purity ntawm ntau cov khoom noj yog qhov qhia txog lawv cov kab mob tsis huv, uas ua haujlwm raws li cov qauv kev lag luam ntawm cov khoom lag luam xws li hmoov nplej, hmoov txhuv nplej siab thiab ntsev. Nrog rau txoj kev organoleptic rau kev txiav txim siab xim, nws yog ib qhov tsim nyog yuav tau coj mus rau hauv tus account qhov sib piv ntawm cov xim, uas manifests nws tus kheej nyob rau hauv lub fact tias ib tug tshwj xeeb xim visually brightens nyob rau hauv ib tug maub tom qab, thiab darkens ntawm lub teeb. Rau qhov kev ntsuam xyuas txaus ntawm cov qauv, nws yog ib qho tsim nyog los sib piv cov xim tiag tiag nrog cov qauv ntawm tib lub keeb kwm yav dhau.
Thaum tshuaj xyuas cov ntxhiab tsw, nws yuav tsum tau txiav txim siab qhov muaj ntxhiab tsw, kev sib haum xeeb ntawm cov ntxhiab tsw, thiab tsim kom muaj cov ntxhiab tsw txawv teb chaws rau cov khoom. Cov ntsiab lus xws li "aroma" thiab "bouquet" feem ntau siv. Qhov thib ib yog vim muaj cov tshuaj tsw qab hauv cov khoom noj khoom haus, thiab qhov thib ob yogqhov tshwm sim ntawm kev sib xyaw ntawm cov tshuaj tsw qab ntxiv los yog tsim thaum lub sij hawm tsim khoom. Piv txwv li, kua txiv hmab txiv ntoo, khov txiv hmab txiv ntoo thiab zaub yog tus cwj pwm los ntawm lo lus "aroma"; tab sis mature cheeses thiab wines - lo lus "bouquet".
Kev txiav txim siab qhov sib xws ntawm cov khoom los ntawm txoj kev organoleptic raws li GOST yog ua los ntawm kev siv cov hauv qab no: nias, nias, tho, txiav, smearing.
Kev soj ntsuam saj tsis yog tsuas yog qhov kev xav ntawm saj (qab zib, qaub, qab ntsev, iab), tab sis kuj sharpness thiab kub hnyiab, rhiab, astringency, thiab lwm yam. Tsis tas li ntawd, lub xub ntiag ntawm txawv teb chaws flavors uas tsis yog yam ntxwv ntawm cov khoom no yog soj ntsuam. Cov saj ntawm cov khoom noj feem ntau yog txiav txim nrog lawv cov aroma. Lawv yuav tsum sib haum xeeb.
Kev faib tawm ntawm cov yam ntxwv yuav raug ntsuas
Pab pawg ntawm cov ntsuas ergonomic ntawm cov khoom noj khoom haus qhia txog kev sib raug zoo ntawm cov khoom, cov neeg siv khoom thiab ib puag ncig.
| Npe of indicators | yam ntxwv ntawm qhov ntsuas |
| Hygienic | Qhia seb cov khoom puas ua raws li kev cai noj qab haus huv. |
| Anthropometric | Ntsuas cov khoom lag luam cuam tshuam nrog tib neeg tsis muaj - seb nws yooj yim rau kev thauj, khaws thiab siv cov khoom los ntawm cov neeg siv khoom. Lawv cuam tshuam cov ntim khoom, xaiv cov duab thiab qhov ntau thiab tsawg ntawm cov khoom. |
| Physiological | Qhia cov khoom raws li lub cev xav tautib neeg. |
| Txheeb xyuas qhov kev nkag siab ntawm organoleptic ntawm cov khoom nrog rau nws qhov kev xav (piv txwv li, qhov kev nthuav qhia zoo). |
Aesthetic zoo ntsuas, txiav txim siab los ntawm cov txheej txheem organoleptic, yog qhov kev nthuav qhia, muaj pes tsawg leeg, kev ua tiav ntawm kev ua tiav, tus kheej cov yam ntxwv ntawm cov khoom. Tsis yog tsuas yog kev kos duab nthuav tawm ntawm lub ntim lossis daim ntawv lo, nws qhov kev sib raug zoo nrog lub npe ntawm cov khoom, tab sis kuj ua raws li cov neeg siv khoom nyiam raug ntsuas.
Kev sib koom ua ke thiab kev tsim qauv ntawm cov khoom lag luam qhia qhov txuas ntxiv ntawm cov khoom tshiab, uas ua haujlwm lav txog nws qhov zoo thiab kev xav txog kev ua haujlwm zoo. Organoleptic txoj kev txiav txim siab ntau yam ntawm cov khoom lag luam, sib txawv ntawm qhov zoo, ntsuas cov neeg siv khoom loy alty.
Nrog kev pab los ntawm ib puag ncig cov cim qhia cov theem ntawm cov teeb meem cuam tshuam ntawm cov khoom ntawm ib puag ncig thaum lawv khaws lossis siv.
Cov ntsuas lub hom phiaj ntawm cov khoom lossis cov khoom lag luam muab kev ntsuas ntawm nws qhov tseem ceeb hauv zej zog, nrog rau lub hom phiaj ua haujlwm.
| Kev Ntsuas Lub Hom Phiaj | Qhov taw qhia ntawm lub hom phiaj ua haujlwm |
|
1. Qhov tsim nyog ntawm kev tsim khoom rau tib neeg. Puas muaj qhov kev thov tsis txaus siab ntawm cov pej xeem rau ib hom khoom tshwj xeeb. 2. social aiming. Cov pab pawg neeg siv khoom twg yog cov khoom no npaj rau (piv txwv li, menyuam yaus lossis khoom noj khoom haus). 3. Ua raws li qhov kev xaiv zoo tshaj plaws. 4. Obsolescence. Puas yog qhov kev thov rau ib pawg zoo sib xws ntawm cov khoom txo qis. 5. Kev cuam tshuam kev sib raug zoo. Yog ntau lawm taw qhia rau cov neeg siv khoom tshiab. |
1. Versatility ntawm kev siv. Qhov ntau qhov chaw ntawm daim ntawv thov ntawm cov khoom, qhov nrov dua nws yuav yog cov pejxeem. 2. Ua raws li kev ua tau zoo ntawm kev ua haujlwm tseem ceeb (kev siv tau zoo ntawm cov khoom). |
Kev ntsuas cov khoom noj khoom haus
Txoj kev organoleptic rau kev ntsuas qhov zoo ntawm cov khoom noj khoom haus yuav tsum ua cov kev soj ntsuam tsim nyog ncaj qha ntawm lub tuam txhab. Qhov chaw ntawm qhov kev ntsuam xyuas qhov kev xav tau txiav txim siab los ntawm kev tswj hwm kev lag luam, tab sis cov xwm txheej yuav tsum ua raws li kev cai tswj hwm. Nws yog ua los ntawm cov neeg ua haujlwm ntawm lub tuam txhab uas tsis muaj kev kho mob contraindications lossis kev txwv, muaj kev txawj ntse los ntsuas cov khoom, thiab tseem paub cov qauv zoo. Thaum lub sij hawm kuaj organoleptic, tableware, cutlery thiab chav ua noj yog siv. Txhua tus taster yuav tsum nqa cov khoom nruab nrab uas rov qab saj nrog rau olfactory rhiab heev. Cov no muaj xws li nplej dawb qhob cij, unleavened biscuits qhuav, kas fes los yog taum, haus dej.
Cov txheej txheem organoleptic nyob rau hauv rooj plaub no yog tsim los tswj qhov zoo ntawm cov khoom tsim tawm los ntawm cov tuam txhab catering rau pej xeem. Nws muaj nyob rau hauv kev uakev ntsuam xyuas zoo ntawm cov khoom siv coj mus kuaj. Cov ncauj lus kom ntxaws sensor specifications yog teem rau txhua qhov parameter. Kev ntsuas ntsuas ntawm cov ntsuas ntsuas yog ua los ntawm kev ntsuas tsib-point.
Qauv thiab kev npaj
Cov kev xav tau rau kev ua piv txwv ib hom khoom noj khoom haus muaj qee qhov sib txawv ntawm ib leeg thiab raug txiav txim los ntawm cov ntaub ntawv tswj hwm. Yog li, cov qauv ntawm cov khoom noj khoom haus tau raug coj los ntawm GOST 5904.
Kev ntsuas qhov zoo ntawm cov khoom los ntawm txoj kev organoleptic yog ua tiav rau txhua pawg tam sim tom qab nws tsim khoom thiab ua ntej muag. Tus naj npawb ntawm tasters txiav txim seb tus naj npawb ntawm cov khoom xeem. Nws yuav tsum tau muab sau tseg tias nrog ib tug loj assortment ntawm cov tais diav, lawv raug soj ntsuam nyob rau hauv kev txiav txim ntawm kev siv ntawm organoleptic zog. Yog li ntawd, ua ntej lawv sim cov khoom tshiab, tom qab ntawd - nrog ci dua saj thiab aroma, thiab tsuas yog thaum kawg ntawm daim ntawv lawv muab cov tais diav qab zib. Tsis pub rov qab mus saj cov qauv dhau los.
Thaum qhov kev ntsuam xyuas, qhov kub ntawm txhua hom khoom noj khoom haus yuav tsum zoo ib yam li qhov uas yuav yog thaum nws muag.
txheej txheem ntsuas
Cov txheej txheem rau kev txiav txim siab qhov ntsuas tau zoo los ntawm txoj kev organoleptic ntawm txhua yam khoom yog txiav txim siab los ntawm kev tswj hwm kev lag luam. Rau qee pawg ntawm cov tais diav, tus naj npawb ntawm cov ntsuas ntsuas yuav raug txo lossis nce ntxiv. Piv txwv li, qee zaum nws yuav tsum tau ntsuas hom phaj hauv cov ntsiab lus, nws cov qauv tsim, kev khaws cia hauvtxheej txheem ua noj, thiab lwm yam.
| Rating | yam ntxwv |
| 5 points | No flaws. Cov ntsuas tau ua raws li cov kev cai ntawm cov ntaub ntawv kev cai thiab kev tswj hwm. |
| 4 points | Muaj me me kho tau yooj yim flaws. Piv txwv li, txiav tsis sib xws, yam ntxwv tab sis saj me me, thiab lwm yam. |
| 3 points | Muaj qhov tsis zoo, tab sis cov zaub mov yog muag. Txawm hais tias qhov tsawg kawg nkaus ntawm 3 cov ntsiab lus tau muab rau tsuas yog ib qho qhia (piv txwv li, saj), tag nrho cov qhab nia ntawm cov khoom yuav yog 3. |
| 2 points | Muaj qhov tsis xws luag. Cov no suav nrog poob ntawm cov duab, ua tsis tiav lossis hlawv, overs alting, txawv teb chaws flavors, thiab lwm yam. |
Kev ntsuas cov ntawv
Kev tshuaj xyuas qhov sib xws ntawm cov khoom tuaj yeem ua tau ntau txoj hauv kev los ntawm txoj kev organoleptic. Cov no yog cov nram qab no tricks:
- Pom, thaum koj tuaj yeem kwv yees qhov viscosity ntawm cov kua thaum nws nchuav, lossis lub thickness ntawm cov ntses thaum nplawm nws nrog rab diav.
- Kev pom thiab tactile, thaum qhov kev ntsuam xyuas yog ua los ntawm kev kov cov khoom nrog rab riam (lossis diav rawg), nrog rau kev nias, nias, tho, txiav, txiav thiab smearing khoom.
- Tactile, thaum ntsuas qhov ncaj qha hauv lub qhov ncauj thaum zom.
Smell rating
Kev ntsuas tsw nyob rau hauv chav kawm ntawm organoleptic txoj kev tsom xam raws li GOST yog ua raws li cov hauv qab noalgorithm:
- Ua pa tob tob.
- Tuav koj ua pa 2-3 vib nas this.
- Exhaling ntxiab cua.
Cov txheej txheem no tso cai rau koj los tsim cov tsw qab rau ib lub tais tshwj xeeb, ntsuas qhov zoo ntawm qee tus yam ntxwv ntawm cov ntxhiab tsw nyias, thiab tseem txiav txim siab qhov muaj ntxhiab tsw txawv teb chaws.
Yog tias cov khoom muaj cov tshuaj muaj zog (nqaij lossis ntses), nws yog ib qho tsim nyog yuav tsum tau coj mus kuaj "nrog rab koob". Txhawm rau ua qhov no, ib rab koob ntoo yog ntxig rau hauv cov khoom, thiab tom qab ntawd muab tshem tawm thiab tsis hnov tsw tau soj ntsuam tam sim ntawd.
Tseem ntsuas
Txoj kev ntsuas kev noj qab haus huv ntawm organoleptic suav nrog kev tso ib qho kev sim hauv lub qhov ncauj nrog kev zom zom thiab tom qab tsim cov saj, kev tshuaj xyuas qhov zoo ntawm tus kheej tus yam ntxwv, nrog rau kev txiav txim siab ntawm txawv teb chaws flavors.
| khoom | Kev Ntsuas Methodology |
| Sups |
Ua ntej, qhov kev ntsuam xyuas yog ua tiav yam tsis muaj kev sib ntxiv ntawm qaub cream thiab cov kua ib feem yog saj. Tom ntej no, muaj pes tsawg leeg ntawm qhov ntom yog muab piv nrog rau daim ntawv qhia. Tag nrho cov Cheebtsam raug tshuaj xyuas nyias rau qhov sib xws ntawm cov khoom, saj, txiav cov duab. Tom ntej no, lawv sim ib lub tais flavored nrog qaub cream (yog tias nws yog nyob rau hauv daim ntawv qhia). Kev ntsuas cov kua zaub ntshiab suav nrog kev tshuaj xyuas cov tsos ntawm cov kua zaub. Kev ntsuam xyuas cov kua zaub puree tsom rau nws qhov sib xws, yog li ntawd, qhov ceev, viscosity, xim, uniformity, thiab seb puas muaj cov khoom ntom ntom tau ua tib zoo txheeb xyuas. |
| Sauces | Kev sib haum xeebsauces yog soj ntsuam los ntawm pouring lawv nyob rau hauv ib tug nyias kwj thiab sim rau saj. Cov xim, tsw thiab muaj pes tsawg leeg ntawm cov ntses kuj raug soj ntsuam. |
| Thib ob, txias thiab qab zib tais | Thaum pib, qhov zoo li ntawm cov tais diav thiab cov khoom ua tiav tau soj ntsuam, thiab tom qab ntawd lawv raug txiav mus rau hauv feem rau saj. |
| Thaum thawj theem, qhov zoo li raug soj ntsuam, suav nrog cov duab ntawm kev txiav ntawm cov khoom. Tom qab ntawd, qhov kev ntxhib los mos, saj thiab tsw yog tshuaj xyuas. | |
| Stewed and ci zaub | Cov zaub lawv tus kheej raug sim rau cov ntsuas tseem ceeb cais los ntawm cov kua ntses. Tom qab tshuaj xyuas tag nrho cov yam ntxwv ntawm lub tais, tag nrho cov tais tau saj. |
| Cereal porridge yuav tsum tau muab tso rau hauv ib txheej nyias raws hauv qab ntawm lub tais thiab xyuas seb cov khoom txawv teb chaws los yog pob. Pasta cov tais diav tseem raug kuaj xyuas kom dhau ua noj thiab ua kom nplaum. | |
| Nqaij ntses | Qhov tseem ceeb hauv kev ntsuas cov ntses tais diav yog txiav kom raug, nrog rau kev ua raws li daim ntawv qhia. Lawv kuj xyuam xim tshwj xeeb rau lawv qhov kev ntxhib los mos, muaj thiab hom breading, tsw thiab saj. |
| Nqaij thiab nqaij qaib tais | Kev ntsuas yog nqa tawm tsis yog rau cov tais diav nkaus xwb, tab sis kuj rau txhua hom khoom noj nyias. Nyob rau tib lub sijhawm, kev saib xyuas yog them rau qhov xwm txheej ntawm qhov chaw, txiav, breading. Lub degree ntawm kev npaj kuj raug soj ntsuam los ntawm koob puncture thiab incision. Tom ntej no, tsw thiab saj yog tswj. Yog hais tias daim ntawv qhia muab rau cov ntses, ces nws yog soj ntsuam nyias. |
| Cov tais txias, zaub xam lav thiabkhoom noj txom ncauj | Kev txiav thiab sib xws yog qhov tseem ceeb hauv cov tais diav txias thiab zaub xam lav. Saj thiab aroma kuj raug sim. |
| khoom qab zib |
Khoom qab zib raug tshuaj xyuas raws li qhov xav tau rau lawv pawg. Yog hais tias peb tab tom tham txog mousses thiab cream, ces nyob rau hauv thawj theem, lub xeev ntawm lawv nto yog txiav txim, txiav los yog tawg yog soj ntsuam, raws li zoo raws li cov xim. Ntawm lwm yam, lub peev xwm ntawm cov tais diav zoo li no yog qhov tseem ceeb. Tom ntej no, xyuas qhov kev ntxhib los mos, saj thiab tsw. Thaum kuaj cov khoom qab zib kub xws li soufflés thiab puddings, ua ntej xyuas qhov tsos, lub xeev ntawm kev txiav, thiab tsuas yog tom qab ntawd saj thiab aroma. |
| pastry | Ua ntej, qhov zoo li yog tshuaj xyuas los ntawm kev tshuaj xyuas qhov chaw ntawm lub khob noom cookie, xim thiab qhov xwm txheej ntawm cov crust, cov duab ntawm cov khoom. Tom ntej no, qhov piv ntawm lub khob noom cookie thiab filling yog kuaj, ces saj thiab aroma. |
| Cov tsos mob raug kuaj xyuas los ntawm kev txheeb xyuas qhov chaw, xim thiab qhov xwm txheej ntawm cov crust, thickness thiab cov duab ntawm cov khoom. Tom ntej no, lub crumb yog xyuas rau porosity, elasticity thiab freshness. Thaum kawg, qhov saj thiab aroma ntawm tag nrho cov khoom raug soj ntsuam. |
Qhov tsis zoo ntawm txoj kev organoleptic
Txawm hais tias qhov tseeb tias cov txheej txheem kev hnov lus rau kev tshuaj xyuas qhov zoo ntawm cov khoom thiab cov khoom muaj qhov zoo tsis txaus ntseeg, lawv kuj muaj qee qhov tsis zoo. Cov no suav nrog:
- Qhov xav tau rau kev npaj ua haujlwm uas xav tau kev sib koom tes ua haujlwmtau cob qhia cov neeg ua haujlwm kom tsis txhob muaj kev tsis ncaj ncees.
- Muaj peev xwm ua tau qhov yuam kev vim kev txhais lus tsis raug ntawm kev hnov qab lossis tsis ua haujlwm taster.
- Muaj peev xwm hla cov khoom lag luam nrog qhov tsis txaus ntseeg qhov txiaj ntsig vim qhov tsis raug ntawm kev ntsuas qhov ntsuas ntawm lub Hoobkas.
