扩散法测试水分活度误差产生的影响因素分析  

Influencing factors for water activity testing by diffusion method

作　　者：高兴国[1] 陈家德[2] 田虹[1] 

机构地区：[1]云南省昭通师范高等专科学校,昭通657000 [2]昭通市疾病预防控制中心,昭通657000

出　　处：《食品安全质量检测学报》2012年第3期212-215,共4页Journal of Food Safety and Quality

摘　　要：水分活度是食品、医药、生物制品等行业检验的重要指标。应用扩散法对8组面粉的水分活度进行测试。数据表明,多种因素影响水分的活度。针对影响因素,提出相应的注意事项与改进措施。Water activity is an important indicator of food,medicine,biological products and other industries inspection.The diffusion method was used in this research to test the water activity of the 8 group flour.The obtained data showed that many factors affected the water activity.In view of the influencing factors,some appropriate precautions and improvements for water activity testing were put forward in the paper.

关 键 词：水分活度 扩散法 误差 影响因素 

分 类 号：R155.5[医药卫生—营养与食品卫生学]