水分活度扩散法实验中误差产生的影响因素分析  

Analysis of influencing factors for errors in experiments on diffusion method for water activity

作　　者：高兴国[1] 田虹[1] 

机构地区：[1]云南省昭通师范高等专科学校,云南昭通657000

出　　处：《饮料工业》2012年第8期40-42,共3页Beverage Industry

摘　　要：水分活度是食品、医药、生物制品等行业中的重要检验指标。在实验中,通过对水分活度的测试,让学生掌握食品水分活度扩散法的测试方法,理解扩散法原理,分析引起实验误差的因素并进行改进。Water activity is an important index for inspections in the food, pharmaceutical and biological product industries. In the experiments, tests were conducted on water activity to let the students master the diffusion method for testing water activity in food, understand the principle of the method, analyze the influencing factors for experimental errors and make improvements concerned.

关 键 词：水分活度 扩散法 误差 影响因素 

分 类 号：TS207.3[轻工技术与工程—食品科学]