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。
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 fresh food which fast,accurate,convenient and practical.
出处
《保鲜与加工》
CAS
2010年第6期17-19,共3页
Storage and Process
基金
湖北省教育厅科技项目(B20083404)
关键词
微波加热
新鲜生姜
水分
microwave heating
fresh ginger
moisture
