摘要
目的:研究不同初始含水率枸杞子在相对湿度35%~85%,温度分别为5、15、25、35℃条件下吸附平衡含水率变化规律,得到等温吸附曲线模型,通过模型可对枸杞子贮藏中的安全水分起预测作用。方法:采用静态吸附原理,根据目前在食品吸附中运用较多的6种模型对枸杞子实验吸附数据进行模拟分析比较。结果:枸杞子的平衡含水率随水分活度的增加呈上升趋势,其等温吸附曲线属于"J"型,而描述这一吸附特性的最佳数学模型为Halsey模型,并由模型方程计算得到枸杞子的绝对安全水分和相对安全水分。结论:该实验中的Halsey模型可作为枸杞子贮藏中平衡含水率的预测模型,为枸杞子安全水分的控制及科学贮藏提供参考。
Objective： In order to study the change regulation of adsorption equilibrium moisture content of Lycli fructus with different initial moisture content at relative humidity 35%~85% and temperature of 5, 15, 25, 35 ℃ respectively. Methods： Compared and analyzed the moisture absorption test data of Lycli fructus on the basis of the 6 models which are used in food moisture absorption by using the static gravimetric method. Result： Equilibrium moisture content increased with increasing water activity of Lycli fructus, the moisture absorption isotherms curve belong to the ＂J＂ type, the Halsey model were described the best model adsorption characteristics. Calculated by the model equation the absolutely safe and relatively safe moisture content of Lycli fructus. Conclusion： The mathematical model of the experiment could be used as a model for predicting the equilibrium moisture content of Lycli fructus in the storage, which could provide a reference for the control of the safe moisture content and scientific storage.
出处
《食品科技》
CAS
北大核心
2018年第1期43-49,共7页
Food Science and Technology
基金
国家自然科学基金项目(8140140928)
四川省中医药管理局项目(2016Q057)
成都市科技局项目(2015-HM01-00540-SF)
四川省教育厅项目(15ZA0088)
关键词
枸杞子
水分活度
平衡含水率
等温吸湿曲线
Lycli fructus
water activity
equilibrium moisture content
moisture sorption isotherm curve
