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 |
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| 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. |
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