安徽农业科学Issue(5)：2901-2902,2905,3.
康卫氏皿扩散法测定荞麦粉的水分活度
Determination of Water Activity in Buckwheat Flour by Way of Conway's Dish Diffusion Method
赵世民1
作者信息
- 1. 广东省韶关学院食品系,广东韶关 512005
- 折叠
摘要
Abstract
[ Objective ] The water activity in different size buckwheat flour was determined to provide buckwheat flour storage and processing with basic data. [ Method] The water activity in buckwheat flour was determined by way of Conways dish diffusion method. [ Result]The standard deviation of experimental data was smaller and had high accuracy when using quaternary systems being composed of saturated solution of magnesium chloride,potassium carbonate,sodium chloride and potassium chloride. Water activity in buckwheat flour will be increased as the particle size decreases,but the extent of the increases is relatively small. [Conclusion] At 25 ℃,after 2 hours of water exchange equilibrium,it was determined that the water activities were 0.585,0.599 ,and 0.608 respectively for the particle size of 80 mesh,100 mesh and 120 mesh of buckwheat flour.关键词
水分活度/康卫氏皿扩散/荞麦粉Key words
Water activity/ Conway' s dish diffusion method/ Buckwheat flour分类
轻工纺织引用本文复制引用
赵世民..康卫氏皿扩散法测定荞麦粉的水分活度[J].安徽农业科学,2012,(5):2901-2902,2905,3.
