韧性饼干的等温吸湿特性及模型表征

褚振辉; 卢立新

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韧性饼干的等温吸湿特性及模型表征
褚振辉,卢立新
1.江南大学, 无锡 214122;2.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:

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。

关键词: 饼干等温吸湿曲线吸湿模型

DOI：

分类号:TB485.5; TS206.1

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

Moisture Sorption Isotherm Characteristics and Model Characterization of Tough Biscuit

CHU Zhen-hui¹, LU Li-xin^2,3

1.Jiangnan University, Wuxi 214122, China;2.1.Jiangnan University, Wuxi 214122, China;3.2.Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation, Wuxi 214122, China

Abstract:

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.

Key words: biscuit moisture sorption isotherm moisture sorption model