| 食品中水分活度的测量 |
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| 引用本文： | 郑艺华,华泽钊,马永志.食品中水分活度的测量[J].现代仪器,2006,12(2):11-14,19. |
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| 作者姓名： | 郑艺华 华泽钊 马永志 |
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| 作者单位： | 1. 青岛大学机电工程学院,生物系统热科学与技术研究所,青岛,266071
2. 上海理工大学食品科学与工程研究所,上海,200093 |
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| 摘 要： | 本文分析食品中水分活度,以及与含湿量、温度、玻璃化转化温度存在的密切关系;给出基于不同原理的测量方法,列举一些常用的测量仪器;指出现有测量方法、仪器待解决的问题。
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| 关 键 词： | 食品 水分活度 测量 |
Measurement for water activity of food |
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| Zheng Yihua,Hua Zezhao,Ma Yongzhi.Measurement for water activity of food[J].Modern Instruments,2006,12(2):11-14,19. |
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| Authors: | Zheng Yihua Hua Zezhao Ma Yongzhi |
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| Affiliation: | 1. Institute of Biothennal Sciences, Qingdao Unversity, Qingdao 266071;2. Institute of food Science and Engineering, Shanghai University of Science and technology, Shanghai 200093 |
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| Abstract: | This paper has analyzed water activity of food and close relation with moisture content, temperature, vitrification transfer temperature, provided measure methods based on different principles, listed some measure apparatus in common use, appointed to the problem existing in measure methods and apparatus in use. |
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| Keywords: | Food Water activity Measurement |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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