作　　者： ;

机构地区： 韶关学院

出　　处： 《吉林农业科学》 2012年第2期49-51,共3页

摘　　要： 运用康卫氏皿扩散法测定了小米粉的水分活度。结果表明,用氯化镁、碳酸钾、氯化钠、氯化钾4种盐的饱和溶液构成的四元体系,实验数据标准偏差较小,精密度高。小米粉的水分活度会随着粒度的变小逐渐增大,但增大幅度比较小。在25℃,经过2 h的水分交换平衡,测定出粒度为80目、100目、120目的小米粉的水分活度分别为0.590、0.599和0.605。 The water activity of millet flour was determined by way of Conway＇s dish diffusion method.The results showed that the standard deviation of experimental data was smaller and have high accuracy when using quaternary systems being composed of saturated solution of magnesium chloride,potassium carbonate,sodium chloride and potassium chloride.Water activity of millet flour increased as the particle size decreased,but the extent of increases was relatively small.At 25 ℃,after 2 hours of water exchange equilibrium,it was determined that the water activities were 0.590,0.599,and 0.605,respectively for the particle size of 80 mesh,100 mesh and 120 mesh of millet flour.

关 键 词： 水分活度 康卫氏皿扩散法 小米

领　　域： [轻工技术与工程] [轻工技术与工程]