食用菌平衡含水率模型的拟合研究

Research on the Fitting of Equilibrium Mositure Rate Model of Edible Mushroom

采用静态法测定了食用菌在20,30,40,50℃四个温度下,全相对湿度范围内的吸湿平衡含水率,以及相对湿度范围在0～85％内的解吸平衡含水率。以平均相对误差和标准差为评价指标,对Modified-Henderson,Chung-Pfost,Modified-Halsey,Modified-Oswin四个模型和平衡含水率测定曲线进行了拟合研究,得到了描述食用菌吸湿和解吸平衡含水率曲线的模型,并对吸湿和解吸所产生的滞后现象进行了分析研究,为食用菌干燥和贮藏提供依据。

The statistic gravimetric method is used to determine the equilibrium moisture absorption in the relative humidity range and that of desorption in the range of 0-85% of relative humidity under the different temperatures of 20, 30, 40, and 50℃ . With average relative error and standard error as the evaluation indexes, the fitting study of four models by Modified-Henderson, Chung-Pfost, Modified-Halsey and Modified- Oswin as well as the determined curve of equilibrium moisture content was carried out thereby to obtain the model to describe the rate curve of moisture absorption and desorption in edible mushroom. Also, the delayed phenomena produced in the process of absorption and desorption was analysed, thus providing the scientific base for drying and storage of edible mushroom.