| 生活用品及食品的霉变试验 |
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| 引用本文： | 尹琰琰,黄志甲,王伟晗.生活用品及食品的霉变试验[J].安徽工业大学学报,2007,24(3):328-331. |
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| 作者姓名： | 尹琰琰 黄志甲 王伟晗 |
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| 作者单位： | 安徽工业大学建筑工程学院,安徽马鞍山243002 |
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| 摘 要： | 对大豆、馒头、木材、涤纶4种材料分别在3个初始含水量和2个相对湿度条件下进行霉变试验,利用发霉等级评定法,作出材料的霉变过程曲线,分析材料性质、初始含水量、环境湿度对霉变的影响.试验表明,影响霉变的主要因素是材料的瞬时含水量和营养成份.
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| 关 键 词： | 霉变试验 发霉等级 含水量 相对湿度 |
| 文章编号： | 1671-7872（2007）03-0328-04 |
| 收稿时间： | 2006-12-04 |
| 修稿时间： | 2006-12-04 |
Molded Experiment of Things of Living and Vivers |
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| YIN Yan-yan,HUANG Zhi-jia,WANG Wei-han.Molded Experiment of Things of Living and Vivers[J].Journal of Anhui University of Technology,2007,24(3):328-331. |
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| Authors: | YIN Yan-yan HUANG Zhi-jia WANG Wei-han |
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| Abstract: | A series of molded experiments were made on four different materials such as soybean,steamed bread,wood and terylene on condition of three different initial moisture contents and two different relative humidity.According to the method of assessing the mildewing grade,the curves of mildewing process of the four materials was obtained,and the effects on mildewing of different materials' character,initial moisture content,and environmental humidity was analyzed.The result indicates that the most important factor to mildew is materials' transient moisture content and nutrition ingredient. |
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| Keywords: | molded experiment mildewing grade moisture content relative humidity |
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