摘要
通过电导率仪检测温度和淀粉对果葡糖浆及蜂蜜电导率的变化情况。结果表明:不同品种蜂蜜的电导率不一样,但均随着温度的升高而增大,其变化趋势符合指数曲线;果葡糖浆的电导率随着温度升高和淀粉添加量增大而升高;向蜂蜜中添加淀粉后,其电导率也随着温度升高增加。掺入不同量淀粉后果葡糖浆和蜂蜜的电导率随温度变化也符合指数曲线关系。
In this experiment,we studied on the effect of temperature and starch on the conductivity of honey and HFCS.The result showed that the conductivity of kinds of honey is different while its conductivity was increased with the temperature rising,based on the exponential curve model.The more the temperature was raised and the contents of starch were added,the higher the conductivity of HFCS and honey was increased.The conductivity change of honey and HFCS added different content of starch with temperatures also accord with the exponential curve model.
出处
《食品科技》
CAS
北大核心
2012年第4期51-53,共3页
Food Science and Technology
基金
江西省主要学科学术和技术带头人培养计划项目
关键词
蜂蜜
淀粉
果葡糖浆
电导率
温度
honey
starch
HFCS
conductivity
temperatures
