摘要
利用微波加热法测定辣椒中的水分。研究表明,将微波功率调到500W,辣椒样品取5g,加热时间5min,所测定的辣椒中的水分与恒重干燥法测得的水分完全一致,而速度却提高了36倍。
This paper introduced the determination of moisture content in capsicum by microwave heating. It showed that 5g sample was heated in microwave oven set at 500W and the time was controlled at 5min, the determination results of moisture content were the same as that by drying cabinet method, and the determination rate was as 36 times as drying cabinet method.
出处
《食品科技》
CAS
北大核心
2006年第1期109-110,共2页
Food Science and Technology
基金
湖北省科技攻关项目(2004AA101C87)
关键词
微波
辣椒
水分
测定
microwave
capsicum
moisture content
determination
