摘要
本文采用GB／T5009．3-2003和红外干燥法对三种固体食品样品分别进行了水分 检测。结果表明红外干燥法大大缩短了检测时间,且操作简便迅速。经过显著性检 验,红外法检测结果与国标中(105±2)℃,3h+1 h的直接干燥法无显著性差异。
This article determined the moistures of three solid food with GB/T5009.3 - 2003 and infrared method. The result showed that infrared method used little time and easier to handle and it had no distinct diversity with drying oven method at （105±2）℃,（3＋1 ）h.
出处
《上海计量测试》
2005年第6期17-19,共3页
Shanghai Measurement and Testing
