摘要
采用静态法分别测定了荔枝肉在25、40、55℃和10%～85%相对湿度范围内的吸湿和解吸平衡含水率,分析温度和相对湿度对荔枝肉平衡含水率的影响。以相关系数和标准误差作为评价指标,对Chang-Pfost、Halsey和Oswin3个数学模型和平衡含水率曲线进行了拟合研究,比较了不同的平衡含水率模型对实验数据的拟合精度,发现Oswin修正模型较适合于描述荔枝肉的平衡含水率曲线,分别给出了荔枝肉解吸和吸湿平衡含水率的Oswin方程式。
Moisture absorption and desorption Equilibrium moisture content were tested by the static method while the relative humidity change from 10% to 85% and the temperature at different values such as 25,35,45 ℃ and 55 ℃,and the influence of temperature and relative humidity on Equilibrium moisture content were discussed.Taking the correlation coefficient and standard error as the evaluation index,the Equilibrium moisture content curves were fitted according to the three mathematical Equations of ChungPfost,Halsey and Oswin models.By comparing fitting precision,it found that Oswin modified model was more suitable to describe the Equilibrium moisture content curves of litchi flesh,then the desorption and absorption Equilibrium moisture content of the Oswin equations were given respectively.
出处
《食品科技》
CAS
北大核心
2012年第5期60-63,67,共5页
Food Science and Technology
基金
广东省茂名市科技计划项目(2007045)
关键词
荔枝肉
平衡含水率
模型
litchi flesh
Equilibrium moisture content
model
