酥性饼干防潮包装保质期预测模型的研究

Study on cookies’shelf-life predicting model of moisture-proof packaging

饼干松脆的特点使其对含水率有较高的要求,需要对其提供可靠的防潮包装保护。本文以酥性饼干为实验对象,研究环境相对湿度对其平衡含水率的影响,得到饼干在25、32、42℃条件下的吸湿特性曲线。拟合得到能用于描述酥性饼干吸湿特性曲线的数学模型,并进一步推导可用于这类饼干产品防潮包装保质期的预测模型。

The crisp taste of biscuit asks for the moisture content, and it is in need of a credible moisture protection packaging for the products. This article aimed to get the result of relationship between different environment conditions and water content of biscuits through the experiment on biscuit, and to plot the curves of equilibrium moisture content/equilibrium relative humidity of biscuits separately on 25,32,42℃. And then three-parameter equations were evaluated for their abilities to fit the experimental data using non-liner regression techniques, through which the most suitable model could be chosen to describe the characteristic properties of the biscuits＇ moisture absorption and to derivate the mathematics model with the purpose of predicting the shelf life of the biscuit products with moisture proof packaging further.