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陈旧的面粉往往湿度增加,而面粉在莹光照射之下,按照其湿度的不同,可以呈现不同的颜色。苏联依耳苦茨克国立医学院的教授,根据上述原理发明了用波长408-297μ的紫外线石英灯照射法来测定面粉的新鲜度。新鲜面粉含有12%水份者,在莹光照射之下,呈现淡青色。面粉之湿度增加者,在茔光照射之下,呈现灿烂的蓝色,湿度愈大,蓝色愈深。面粉含有水份在22%以上者,很迅速地便腐坏了。湿度大的面粉,在用高温(130℃)急速乾燥之後,在莹光照射之下,呈现黄色。
Obsolete flour tends to increase in humidity, while the flour is exposed to fluorescent light and, depending on its moisture, can show a different color. According to the above principle, the Soviet Union, according to the professor of the National Medical College of Erfurt, invented the freshness of wheat flour by irradiating it with ultraviolet quartz lamp with the wavelength of 408-297μ. Fresh flour contains 12% moisture, under the fluorescent light, showing a light blue. Flour moisture increased, in the light of the glow, showing a brilliant blue, the greater the humidity, the deeper the blue. Flour contains more than 22% moisture, very quickly spoiled. Humidity flour, after rapid drying with high temperature (130 ℃), under the fluorescent light, yellow.