摘要
与水分含量相比,水活度是更有效反映食品品质的热力学概念指标。国外多个组织如国际标准化组织(ISO)、美国公职分析化学师协会-食品药品管理局(AOAC-FDA),将水活度作为一项指标纳入多项有关食品质量与安全检验控制的标准。介绍水活度指标与水分含量指标的关系,并对水活度检测方法、相关规定以及其在食品质量与安全检验控制等方面的应用和研究进展进行了综述。我国水活度在食品安全相关应用和研究还存在标准制定、仪器研发等方面的严重不足。本文旨在引起相关重视,推动水活度在食品安全中应用的发展。
Compared with water content, water activity is an index of thermodynamics concept which could reflect the food quality more effectively. Many foreign organizations, like International Standardization Organization （ISO） and Association of Official Analytical Chemists-Food and Drug Administration （AOAC-FDA）, brought water activity as a index into many criteria related with food quality and safety inspection control. This paper introduced the relationship between the water activity index and moisture content index , summarized the detection methods of water activity, related laws, applications and research progresses about food quality and safety inspection control. The applications and researches of water activity in food safety were lack in standards setting and instruments development in China. This paper aimed to bring some attention, promotes the development the application of water activity in food safety.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期122-126,共5页
Food Research and Development
关键词
水活度
食品
质量与安全
water activity
food
quality and safety
