Virtual Labs: Controlling Water Activity in Food下载 - Virtual Labs: Controlling Water Activity in Food苹果应用下载

基本信息

更新日期:: 2021-03-09
版本:: 1.0
大小:: 40.2 MB
类型:: 教育
平台:: iPad

评分:
发布日期:: 2016-10-14
价格:: 免费
开发者:: Learning Games Lab NM State University

Virtual Labs: Controlling Water Activity in Food应用截图

Virtual Labs: Controlling Water Activity in Food应用简介

Learn how controlling water activity (Aw) keeps food from spoiling. Then test Aw of dried corn before and after storage, using proper laboratory methods.

Virtual Labs interactive food science modules train high school and college students in basic laboratory techniques, in this case using water activity to control food spoilage and determine best conditions for storage.

Water activity is important to food preservation. When water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. Vegetables are usually dried even further, to Aw 0.3 or 0.2, for quality and storage. Virtual Labs: Controlling Water Activity in Food explores a traditional method of preserving corn by drying. In this virtual laboratory, learners test water activity levels of dried corn and explore how they change under three different storage environments. The interactive guides users through the theory and practice of sampling a food product, using a water activity meter, and setting up replicates, to build familiarity with concepts and procedures used in real food science labs. Before beginning this lab, it may be useful to complete Virtual Labs: Understanding Water Activity.

This work was supported by USDA CSREES and USDA National Institute of Food and Agriculture under two Higher Education Challenge Grant projects: 2008-38411-19055 and 2011-38411-30625. © 2008-2016 NMSU Board of Regents. Collaborating universities South Dakota State University and New Mexico State University are equal opportunity/affirmative action employers and educators.

中文翻译

了解如何控制水分活动（Aw）防止食物变质。然后用适当的实验室方法对干玉米在贮藏前后的Aw进行测试。

虚拟实验室互动式食品科学模块对高中生和大学生进行基本的实验室技术培训，在这种情况下，利用水活性来控制食品变质，并确定最佳贮藏条件。

水活性对于提高食品质量非常重要食品保存。当水活度低于0.6时，几乎所有的微生物，包括细菌、霉菌和酵母菌，都停止生长。为了保证蔬菜的质量和储存，蔬菜通常会进一步干燥，达到0.3或0.2 Aw。虚拟实验室：控制食物中的水分活度探索了一种传统的干燥保存玉米的方法。在这个虚拟实验室里，学习者测试干玉米的水分活度水平，并探索它们在三种不同储存环境下的变化。这个互动系统指导用户从理论和实践上对食品进行取样，使用水活度计，并建立复制品，以建立对实际食品科学实验室中使用的概念和程序的熟悉。在开始这个实验室之前，完成虚拟实验室：了解水的活动可能是有用的。