水分活性对控制食品安全和质量的稳定作用  

WATER ACTIVITY'S FUNCTION ON FOOD SAFETY AND QUALITY

作　　者：曹玉兰[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品研究与开发》2006年第4期165-166,164,共3页Food Research and Development

摘　　要：通过控制水分活性能防止食品腐败和保证食品质量。水分活性是同温度下食品中水蒸气的分压力与纯水蒸汽压力之比。食品的水分活性描述的是食品中的自由水,自由水是参与化学/生化反应和微生物生长的溶剂,因此水分活性是食品质量控制中的一个重要指标。本文介绍了水分活性的定义并对其检测方法、作用及研究现状进行综述。Controlled water activity in food can prevent spoilage and maintain food quality. Water activity is the ratio of the partial vapor pressure of water in equilibrium with a food to the partial saturation vapor pressure of water vapor in air at the same temperature. The water activity of a food describes the energy state of water in the food. and hence it＇s potential to act as a solvent and participate in chemical/biochemical reactions and growth of microorganisms. It is an important property that is used to predict the stability and safety of food.This paper introduced definition , measurement ,application and study status quo of water activity.

关 键 词：水分活性 食品安全性 作用 

分 类 号：TS201[轻工技术与工程—食品科学]