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Which of the following is WRONG about the purpose of moisture analysis? a. To meet compositional standards and standard identity. b. To determine microbial safety of the food product. c. To prepare samples for fat analysis by Soxhlet method. d. To determine preservation and stability of the food product.

漂亮鬼才
2个月前
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理解问题Which of the following is WRONG about the purpose of moisture analysis? a. To meet compositional standards and standard identity. b. To determine microbial safety of the food product. c. To prepare samples for fat analysis by Soxhlet method. d. To determine preservation and stability of the food product.

已完成理解「Which of the following is WRONG about the purpose of moisture analysis? a. To meet compositional standards and standard identity. b. To determine microbial safety of the food product. c. To prepare samples for fat analysis by Soxhlet method. d. To determine preservation and stability of the food product.」

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  • 选项 b 是错误的。

错误选项分析

  • 选项 b：水分分析并不直接用于确定食品产品的微生物安全性。水分含量虽然对食品的保存和稳定性有影响，但它本身并不直接反映微生物安全状况。117

其他选项分析

  • 选项 a：水分分析用于满足成分标准和标准身份，这是正确的。水分含量是食品成分分析的重要部分，对于确保产品符合标准和身份至关重要。10
  • 选项 c：水分分析可以为索氏提取法准备样品，这是正确的。在进行脂肪分析之前，通常需要通过水分分析来确定样品的水分含量。6
  • 选项 d：水分分析用于确定食品产品的保存和稳定性，这是正确的。水分含量对食品的保质期和稳定性有直接影响，是食品分析中的一个重要参数。11
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Which of the following is WRONG about the purpose of moisture analysis? a. To meet compositional standards and standard identity. b. To determine microbial safety of the food product. c. To prepare samples for fat analysis by Soxhlet method. d. To determine preservation and stability of the food product.
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Which of the following is WRONG about the purpose of moisture analysis? a. To meet compositional standards and standard identity. b. To determine microbial safety of the food product. c. To prepare samples for fat analysis by Soxhlet method. d. To determine preservation and stability of the food product.
水分分析在食品工业中的重要性是什么？
水分含量如何影响食品的保质期？
如何选择合适的水分分析方法？
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