摘要
运用康卫氏皿扩散法分别测定了白莲蓉和红莲蓉馅料的水分活度,结果表明:用硝酸镁、溴化钠、氯化钴、氯化锶、硝酸钠和氯化钠6种盐的饱和溶液构成的六元体系,实验数据标准偏差较小,精密度较高。莲蓉馅料在25℃,经过24h的水分交换平衡,测定出白莲蓉和红莲蓉馅料的水分活度分别为0.645和0.635。
The water activity in white and red LianRong fillings was determined by way of Conway＇s dish diffusion method. The standard deviation of experimental data was smaller and had high accuracy when using quaternary systems being composed of saturated solutions. At 25℃, after 24 hours of water exchange equilibrium, it was determined that the water activities were 0.645 and 0.635 respectively for the white and red LianRong fillings.
出处
《安徽农学通报》
2013年第9期143-144,共2页
Anhui Agricultural Science Bulletin
关键词
水分活度
康卫氏皿扩散法
馅料
Water activity
Conway＇s dish diffusion method
Fillings
