| 微波加热法测定调味料中的水分 |
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| 引用本文： | 马勇,邵红. 微波加热法测定调味料中的水分[J]. 中国调味品, 2002, 0(7): 40-42 |
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| 作者姓名： | 马勇 邵红 |
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| 作者单位： | 1. 锦州师范学院,食品科学系,辽宁,锦州,121013
2. 沈阳化工学院,辽宁,沈阳,110000 |
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| 摘 要： | 采用微波加热法测定调味料中的水分，通过正交设计实验确定了测定条件：微波加热时间4－5min、样品质量3－4g、微波输出功率720W。对同一样品平行测定7次，S＝0．37，CV＝0．036，与蒸馏法比较，无明显差异。
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| 关 键 词： | 微波加热法 测定 调味料 水分 |
| 文章编号： | 1000-9973(2002)07-0040-03 |
| 修稿时间： | 2002-04-14 |
Survey the moisture of seasoning by microwave heating method |
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| MA Yong ,SHAO Hong. Survey the moisture of seasoning by microwave heating method[J]. China Condiment, 2002, 0(7): 40-42 |
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| Authors: | MA Yong SHAO Hong |
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| Affiliation: | MA Yong 1,SHAO Hong 2 |
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| Abstract: | The moisture of flavour material was surveied by microwave heating method Survey condition was determined through the experiment of orthogonal design:microwave heating time is 4-5min,sample quality is 3-4g,microwave export power is 720w For the same sample parallel survey seven,S=0 37,CV= 0 036 Compared with distillation method,there is not obvious difference |
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| Keywords: | microwave heating flavour material moisture |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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