摘要
以发酵饼干为研究对象,采用动态水分吸附法研究发酵饼干在25℃的水分吸附等温线与水分吸附动力学特性,同时与饱和盐溶液法得到的水分吸附等温线进行对比,并基于常用的等温吸湿模型对实验数据进行拟合。结果表明:动态水分吸附仪能在更短的时间里采集更多的数据,高频率的实时数据采集能够更准确地获得食品的水分吸附动力学特性;其从水分活度适用范围和拟合精度方面来看,GAB模型拟合饼干的等温吸湿的效果最佳。与饱和盐溶液法结果相比,动态水分吸附法得到的饼干平衡含水率略低。
The moisture sorption isotherm and water sorption kinetics of fermented biscuits at 25~C was studied by dynamic vapor sorption method and saturated salt solution method, and the test results were fitted with typical moisture absorption models.The results showed that more data could be collected in less time by dynamic vapor sorption method ;the water sorption kinetics could be obtained more accurately by the real-time data acquisition; the GAB model was the most suitable for fitting adsorption isotherms of cracker in the aspects of activity scope and fitting precision.Compared with the results by saturated salt solution method ,the moisture content determined by dynamic vapor sorption method was sliahtlv lower.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第21期52-55,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2011BAD24B01)
2012年度高校科研成果产业化推进工程项目(JHB2012-25)
关键词
动态水分吸附法
饱和盐溶液法
水分吸附动力学
等温吸湿曲线
吸湿模型
dynamic vapor sorption
saturated salt solution method
water sorption kinetics
moisture sorption isotherm
moisture sorption model
