期刊文献+

金银花水分吸湿等温线的研究及模型建立 被引量:9

Water-sorption Isotherms for Honeysuckle and their Model Developments
下载PDF
导出
摘要 为了更好地指导金银花的干燥、储藏和包装,根据吸附原理,采用静态调正环境湿度法测定了金银花在30,45,60℃3个温度下,0~98%水活度范围内的吸湿等温线,分析了水活度和温度对平衡含水率的影响。以平均相对误差为评价指标,用8种数学模型对金银花的平衡水分曲线进行了拟合研究,发现Peleg模型可以很好地描述金银花的平衡水分曲线。 In order to better dry,store and package honeysuckle,the absorption isotherm for honeysuckle were determined at different temperature,30℃,45℃,60℃ and different relative humidity range from 0~98% respectively by means of static-adjusting ambient humidity based on adsorption theory.Analysis the influence of temperature and relative humidity to equilibrium moisture content.With the evaluation index of average relative error,the fit curves of honeysuckle equilibrium moisture content were created by eight mathematical model,found the peleg model that can describe the curves of honeysuckle equilibrium moisture content.
出处 《农机化研究》 北大核心 2012年第9期32-35,共4页 Journal of Agricultural Mechanization Research
基金 重庆市自然科学基金项目(CSTC 2009BB1297)
关键词 金银花 静态调正环境湿度法 平衡含水率 honeysuckle static-adjusting ambient humidity equilibrium moisture content
  • 相关文献

参考文献13

  • 1鲁言文,鲁军,王子娜,任迪峰.人参和地黄干燥过程中解吸平衡含水率的数学模型[J].粮油加工,2010(10):173-176. 被引量:3
  • 2Lomaruo C J,Bakshi A S,Labuza T P. Evaluation of food moisture sorption isotherm equations.Part Ⅰ.Fruit,vegetable and meat products[J].Lebensmittel-Wissenchaft and Technology,1985,(18):111-117.
  • 3朱文学.食品干燥原理与技术[M]北京:科学出版社,200913-17.
  • 4Mazza G,LeMaguer M. Debydration of onion:Some theoretical practical considerations[J].Journal of Food Technology,1980,(15):181-194.
  • 5Palipane K B,Driscoll R H. J Moisture sorption characteristics of inshell macadamia nuts[J].Journal of Food Engineering,1992,(18):63-76.
  • 6Lglesias H A,Chirife J. A model for decribing the watersorption behaviour of food[J].Journal ot food science,1976.984-992.
  • 7Labuza T P. Interpretation of sorption data in relation to the state of constituent water[A].New York:Academic Press,Inc,1975.155-172.
  • 8Aguerre R J,Suare C Viollaz P E. New BET type multiplayer sorption isotherms.Part Ⅱ:Modelling water sorption in foods[J].Lebensmittel-Wissenchaft and Technology,1989,(22):192-195.
  • 9Halsey G. Physical adsorption on non-uniform Surfaces[J].Journal of Chemical Physics,1948,(16):931-937.
  • 10Smith S E. The sorption of water vapour by High polymers[J].Journal of the American Chemical Society,1947.646.

二级参考文献6

  • 1国家药典委员会.中华人民共和国药典2000第一部[M].北京:化学工业出版社,2000.
  • 2Falade KO, Aworh OC. Adsorption isotherms of osmo-oven dried african star apple (Chrysophyllum albidum) and african mango (Irvingia gabonensis) slices. European Food Research and Technology, 2004, 218 (3): 278-283.
  • 3Soysal Y, Oztekin S. Comparison of seven equilibrium moisture content equations for some medicinal and aromatic plants [J] . Journal of Agricultural Engineering Research, 2001, 78 (1): 57,,63.
  • 4Stencl J, Otten L, Gotthardova J. Model comparisons of equilibrium moisture content of prunes in the temperature range of 15- 45 degree C [ J] . Journal of Stored Products Research, 1999, 35 (1) 27-31.
  • 5Basunia MA, Abe T. Moisture desorption isotherms of medium grain rough rice [ J] . Journal of Stored Products Research. 2001, 37 (2): 205-219.
  • 6Chun 00. Desorption isotherms for plantain at several temperatures [J] . Food Science, 1996, 51 (1): 169-171.

共引文献2

同被引文献144

引证文献9

二级引证文献33

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部