文章摘要
褚振辉,卢立新.韧性饼干的等温吸湿特性及模型表征[J].包装工程,2011,32(3):12-15.
CHU Zhen-hui,LU Li-xin.Moisture Sorption Isotherm Characteristics and Model Characterization of Tough Biscuit[J].Packaging Engineering,2011,32(3):12-15.
韧性饼干的等温吸湿特性及模型表征
Moisture Sorption Isotherm Characteristics and Model Characterization of Tough Biscuit
投稿时间:2010-09-29  修订日期:2011-02-10
DOI:
中文关键词: 饼干  等温吸湿曲线  吸湿模型
英文关键词: biscuit  moisture sorption isotherm  moisture sorption model
基金项目:“十一五”国家科技支撑计划课题(2006BAD30B02);江南大学创新团队发展计划资助课题
作者单位
褚振辉 江南大学, 无锡 214122 
卢立新 中国包装总公司食品包装技术与安全重点实验室, 无锡 214122 
摘要点击次数:
全文下载次数:
中文摘要:
      以韧性饼干为试验对象,用静态称重法研究了23,30和45 ℃下,饼干的平衡含水率与水分活度的关系,基于常用的等温吸湿模型对试验数据进行拟合。结果表明:韧性饼干的等温吸湿曲线为S型,随着温度的升高平衡含水率会逐渐增加,这与大多数已知食品的吸湿曲线相反;从水分活度适用范围和拟合精度方面来看,GAB模型最适合拟合韧性饼干的等温吸湿曲线。
英文摘要:
      The relation between equilibrium moisture content and water activity of tough biscuit at 23 ℃, 30 ℃ and 45 ℃ was studied by gravimetric method. The test data were fitted with typical moisture absorption models. The results showed that the moisture isotherm of tough biscuit was S type model; the equilibrium moisture content increases with temperature increases, which was the inversion of other foods; the GAB model is the most suitable for fitting adsorption isotherms of biscuit in the aspects of activity scope and fitting precision.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22175526位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号