关键词: 水分, 干燥, 液体乳, 恒重

Abstract: [Objective] This study aimed to optimize the detection method for determining moisture content in liquid milk,addressing the issues of long detection time and high energy consumption associated with the first method of "GB 5009.3—2016 National Food Safety Standard—Determination of Moisture in Foods," so as to improve detection efficiency and reduce energy consumption. [Method] By systematically optimizing key parameters such as sample weighing amount,stirring frequency during water bath,and the temperature and duration of the air drying oven,an improved direct drying method was established. Under the premise of ensuring accuracy,the optimal sample weighing range was determined to be 5~6 g,the drying temperature was set at 102 °C,and the drying time was set at（2 + 0.5）h. The reliability of the method was verified through precision comparison with the national standard method. [Result] The optimized method meets the precision requirements of the first method of GB 5009.3—2016,with detection results showing good consistency. Additionally,the single detection time was shortened by 2.5 hours,saving 7.5 kW of electricity,significantly improving detection efficiency and reducing energy consumption. [Conclusion] The proposed optimized method ensures detection accuracy while offering advantages of energy savings and high efficiency,making it suitable for rapid detection of moisture content in liquid milk and demonstrating good potential for widespread application.

Key words: water content, dry, liquid milk, constant weight