鸡蛋粉等温吸附特性研究  

Studies on the Adsorption Isotherms of Egg Powder

作　　者：李彦坡[1] 麻成金[1] 黄群[1] 吴标[1] 马美湖[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《现代食品科技》2007年第9期24-28,共5页Modern Food Science and Technology

基　　金：福特基金项目资助(06JDPHE027)

摘　　要：研究了冷冻干燥鸡蛋全蛋粉、蛋白粉和蛋黄粉在10℃、20℃、30℃、40℃下的等温吸附和解吸特性及滞后现象,建立3种蛋粉等温吸附曲线的回归方程,并计算出三种干燥蛋粉的BET单层值。The adsorption,desorption and hysteresis properties of the freeze drying All-egg powder,Albumen powder and vitellus powder at 10℃,20℃,30℃and 40℃were studied.The Regression equation of absorption isotherms curves of the three kinds of egg powders was obtained and the BET surface values of these egg powders were also achieved.

关 键 词：全蛋粉 蛋白粉 蛋黄粉 真空冷冻干燥 等温吸湿线 滞后现象 BET 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]