摘要
目的对葵花籽和南瓜子水分测定方法进行比较与分析。方法比较几种预处理条件下105℃恒重法和130℃定时定温烘干法对葵花籽和南瓜子水分含量的影响,以确定干燥温度对样品水分含量的影响。并于130℃定时定温烘干法对两种样品进行10次重复试验,确定同一干燥条件下,不同预处理方法对不同样品测得水分结果是否有显著差异。结果利用整粒粉碎方法处理葵花籽、南瓜子并在130℃定时定温烘干方法测出的水分含量更接近真实值。结论从快速、准确等方面综合考虑,建议使用130℃定时定温烘干法,用粉碎机整粒粉碎的方法对瓜子样品进行水分检测。
ABSTRACT:Objective To compare and analyze the moisture detection methods of sunflower seeds and pumpkin seeds.MethodsTo determine drying conditions will lead to the difference of results by using 105℃ constant weight method and 130℃ timing and constant temperature drying method to test moisture constant of sunflower seeds and pumpkin seeds in different pretreatment conditions. Sunflower seeds and pumpkin seeds were measured by 130℃ timing and constant temperature drying method for 10 times to analyze whether there were significant differences in moisture result in different samples under the different pretreatment methods and the same drying conditions.ResultsThe method of using whole seeds grinding method to treat sunflower seeds and pumpkin seeds then drying by 130℃ timing and constant temperature drying was closer to the real value.Conclusion In consideration of fast and accurate processing, we recommend using 130℃ timing and constant temperature drying method with mechanic grinder for whole shredded method to detect the moisture of sunflower seeds and pumpkin seeds .
出处
《食品安全质量检测学报》
CAS
2015年第2期500-506,共7页
Journal of Food Safety and Quality
关键词
葵花籽
南瓜子
水分
sunflower seeds
pumpkin seeds
moisture
