食品中水分的测定(国外英语资料).docVIP

食品中水分的测定(国外英语资料) Determination of moisture in foods [teaching objectives]: 1. master the concepts and knowledge of evaporation, drying, constant weight, concepts and knowledge of water, moisture, activity, etc.. 2. master balance weighing operation, proper use of electric drying box and dryer, correct use of distillation unit; 3. master all kinds of moisture determination methods, skilled in atmospheric drying, measuring water handling skills. Water is the natural component of food. It is not regarded as nutrients, but it is an essential component in animals and plants. It has a very important physiology Significance。 The amount of water in food directly affects the sensory properties of food, and affects the formation and stability of the colloid state. Controlling the amount of water in food prevents spoilage and hydrolysis of nutrients. Therefore, understanding the moisture content of the food can master the basic data of food, and increase the comparability of other measurement items. In food, there are three forms of moisture: free water, bound water and combined water. Free water, which exists in the dynamic water plant cell of capillary and cavity, including the adsorption of water adsorbed on the surface of the food; combined water, refers to a combination of water formed colloidal state of food, such as protein, starch, hydration and swelling absorption of moisture and sugar, salt such as the crystal water;. Water refers to the new compounds and other substances combine to form molecular structure in water, such as carbohydrates in water. The water in the former form is easy to separate, and the moisture in the latter two forms is not easy to separate. If the heating is prolonged without restriction, the food will be spoiled and the analysis result will be affected. Therefore, a certain temperature, a certain period of time and the provisions of the operating conditions of the determination, in order to obtain satisfactory results. The national standards fo