| 微波法测定新鲜生姜水分的研究 |
| |
| 引用本文： | 肖筱,李微,郭艳华,程德翔.微波法测定新鲜生姜水分的研究[J].保鲜与加工,2010,10(6):17-19. |
| |
| 作者姓名： | 肖筱 李微 郭艳华 程德翔 |
| |
| 作者单位： | 江汉大学化学与环境工程学院,湖北,武汉,430056;江汉大学化学与环境工程学院,湖北,武汉,430056;江汉大学化学与环境工程学院,湖北,武汉,430056;江汉大学化学与环境工程学院,湖北,武汉,430056 |
| |
| 基金项目： | 湖北省教育厅科技项目(B20083404) |
| |
| 摘 要： | 水分测定是食品分析的重要项目之一。采用微波法测定新鲜生姜中的水分含量,通过正交试验确定适宜的测定条件为：微波输出功率648 W,样品质量约2.5 g,微波时间9 min,与干燥箱法测定结果没有明显差别,且所用时间仅为干燥箱法的1/70左右,并有较高的精确度,易于操作。微波法是一个快速、准确、方便、实用的测定新鲜食品水分的新方法。
|
| 关 键 词： | 微波加热 新鲜生姜 水分 |
Moisture Content in Fresh Ginger by Microwave Method |
| |
| XIAO Xiao,LI Wei,GUO Yan-hua,CHENG De-xiang.Moisture Content in Fresh Ginger by Microwave Method[J].Storage & Process,2010,10(6):17-19. |
| |
| Authors: | XIAO Xiao LI Wei GUO Yan-hua CHENG De-xiang |
| |
| Institution: | XIAO Xiao,LI Wei,GUO Yan-hua*,CHENG De-xiang(School of Chemistry , Enviornmental Engineering,Jianghan University,Wuhan 430056,China) |
| |
| Abstract: | Moisture is one of the important food analysis.The moisture in fresh ginger were surveyed by means of microwave analysis.Analysis conditions were determined through orthogonal experiment,microwave export power was 648 W,sample weight about 2.5 g and microwave treatment time 9 min.Compared with drying cabinet method,no obvious difference was found with the present method.The present method with high accuracy is easy and convenient to operate.Microwave heating is a new method to determine moisture content of ... |
| |
| Keywords: | microwave heating fresh ginger moisture |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
