摘要
本文以4种形态的小米挤压样品为材料,研究了各样品的吸湿特性。结果表明,不同样品间的平衡水分差别不大,Oswin方程能够更好地描述平衡水分与相对湿度的关系。通过对水分平衡后各样品的质构特性测定表明,随水分含量升高质构发生硬化,当水分含量达到某临界值时发生软化。随水分含量升高脆性降低,当达到某临界值时脆性明显降低,脆性丧失的临界水分含量比软化发生的,临界水分含量要低。不同样品的质构特性不同,发生软化以及脆性丧失的临界水分含量也不同。
4 kinds of millet extrudates with different physical properties were allowed to equilibrate isothermally with 9 different relative humility （RH） for 3 weeks, and their equilibrium moisture content （ EMC ） and texture were measured. The result indicated that the EMC difference along the four extrudates were neglectable , and Oswin equation is the best equation for describing the EMC and RH isotherms of the 1 extrudates. The hardness of all the 4 extrudates increase with RH increasing, and following softening occurred at a critical RH （CRH） . The crispness decrease with RH increasing and there also existed a CRH that was lower than that for the softening. Different extrudate had different texture characteristic and different CRH.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第3期87-91,共5页
Journal of the Chinese Cereals and Oils Association
基金
中国农业科学院杰出人才基金资助中国农业科学院科研基金项目
关键词
小米
挤压膨化
吸湿
质构
millet, extrudate, adsorption, texture
