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相关概念视频

Sample Handling01:02

Sample Handling

90
Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
90

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In Situ Soil Moisture Sensors in Undisturbed Soils
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质量控制:用水活动考虑过期使用日期.

Loyd V Allen1

  • 1International Journal of Pharmaceutical Compounding. lallen@ijpc.com.

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|October 15, 2024
PubMed
概括
此摘要是机器生成的。

水活动 (aw) 对于微生物生长至关重要,细菌至少需要0.91,真菌需要0.6. 通过添加盐或糖等溶解物来降低aw,可以保存产品并抑制微生物的增殖.

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科学领域:

  • 食品科学 食品科学 食品科学
  • 微生物学 微生物学
  • 化学 化学 化学

背景情况:

  • 微生物生长受水的可用性影响.
  • 水活动 (aw) 量化了微生物代谢可用的水.
  • 不同的微生物对生长有特定的最低水分要求.

研究的目的:

  • 解释水活动的概念.
  • 定义水活动与微生物生长之间的关系.
  • 概述控制食品中的水活动的方法.

主要方法:

  • 将水活动定义为水蒸气压力的比率.
  • 自由水与受束水的解释.
  • 确定细菌和真菌生长的最低 aw.

主要成果:

  • 细菌需要aw ≥0.91;真菌需要aw ≥0.6.
  • 通过添加溶解物 (例如NaCl,砂糖,酒精) 来降低aw会抑制微生物的生长.
  • 非水性液体和干燥固体的aw很低,不支持微生物生长.

结论:

  • 水活动是食品保存的关键因素.
  • 控制水的活动是一种有效的策略,可以防止微生物腐烂.
  • 了解aw水平对于确保产品安全和保质期至关重要.