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测定液体食品水分的方法有:直接干燥法、减压干燥法、室温干燥法、蒸馏法、红外线干燥法等。一般最常用的是直接干燥法,用此法来测定液体食品的水分,文献介绍多采用海砂做蒸发水分的扩散剂,但此法对于有些粘稠度大的食品来说,检验需时较长,用电多。1956年我做过一些试验,提出用滤纸卷代替海砂做扩散剂,经过20多年的实践,最近又做了一些对比试验,说明此法行之有效。现将试验结果介绍如下,供同志们参考和指正。
Methods for measuring moisture in liquid foods include direct drying, reduced pressure drying, room temperature drying, distillation, and infrared drying. The most commonly used is the direct drying method, which uses this method to determine the moisture content of liquid foods. The literature describes the use of sea sand as a diffusion agent for evaporation of water. However, for some foods with a high viscosity, the inspection takes longer. Long, more electricity. In 1956, I did some experiments and proposed using filter paper rolls instead of sea sand as a diffusion agent. After more than 20 years of practice, some comparative tests have recently been done to show that this method is effective. The test results are now described below for reference and correction by comrades.