植物性食品原料水分含量检测研究进展  

Advances in the detection of water content of plant-based food materials

作　　者：王乐军[1] 邢优诚 牛燕丽[1] 陈凯 姜发堂 WANG Lejun;XING Youcheng;NIU Yanli;CHEN Kai;JIANG Fatang(China Tobacco Hubei Industrial Co.,Ltd.,Wuhan,Hubei 430000,China;School of Bioengineering and Food,Hubei University of Technology,Wuhan,Hubei 430068,China)

机构地区：[1]湖北中烟工业有限责任公司,湖北武汉430000 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品与机械》2023年第8期218-226,共9页Food and Machinery

基　　金：国家自然科学基金项目(编号:31972156);湖北省教育厅科研计划项目(编号:Q20211408)。

摘　　要：综述了植物性食品原料水分含量检测方法的研究概况,分析了水分含量检测装置、优缺点及应用,总结了水分含量检测在不同类型植物性食品原料中的应用,突出了热风干燥法、微波法、卡尔费休法、绝干氮气吹扫法、光谱技术以及成像技术的优势,并展望了植物性食品原料水分含量检测未来发展的方向。This reviewed summarized the research status of water content detection methods of plant-based food materials,analyzed the water content detection devices,advantages,disadvantages and applications,and discussed the application of water content detection in different types of plant-based food materials.The advantages of hot air drying,microwave method,Karl Fischer method,absolute dry nitrogen purge method,spectral technology and imaging technology were highlighted,and the future development direction of water content detection of plant-based food materials was prospected.

关 键 词：植物 食品 原料 水分含量 

分 类 号：TS207.3[轻工技术与工程—食品科学]