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。
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.
出处
《包装工程》
CAS
CSCD
北大核心
2011年第3期12-15,共4页
Packaging Engineering
基金
"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
关键词
饼干
等温吸湿曲线
吸湿模型
biscuit
moisture sorption isotherm
moisture sorption model
