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。
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.
出处
《现代仪器》
2006年第2期11-14,19,共5页
Modern Instruments
关键词
食品
水分活度
测量
Food Water activity Measurement
