蜂蜜的饱和蒸汽压-温度-水分含量模型建立  

Establishment of Equation of Saturated Vapor Pressure with Temperature and Moisture Content of Honey

作　　者：曾哲灵[1] 薛艳辉[2] 万冬满[1] 高荫榆[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]北京汇源饮料食品集团有限公司,北京101305

出　　处：《食品科学》2008年第9期97-101,共5页Food Science

基　　金：江西省主要学科学术和技术带头人培养计划项目(赣科发技2002[192])

摘　　要：采用静态法测定蜂蜜在不同温度下的饱和蒸汽压并分析比较温度、水分含量和品种对蜂蜜饱和蒸汽压的影响。采用拟合法分步关联回归蜂蜜的饱和蒸汽压-温度-水分含量数据,建立蜂蜜的饱和蒸汽压-温度-水分含量模型。结果表明,温度和蜂蜜水分含量是影响蜂蜜饱和蒸汽压的主要因素,蜂蜜品种对蜂蜜饱和蒸汽压的影响很小。在温度为313.15～353.15K、蜂蜜水分含量为13%～27%范围内,蜂蜜的饱和蒸汽压-温度-水分含量模型为lnPS=18.379+0.067w-5363.03/T,其中Ps的单位为kPa、T的单位为K、w的单位为%(M/M)。In this study, the static state pressure method was adopted to determine the saturated vapor pressures of honey at different temperatures, and the dependence of saturated vapor pressure of honey with temperature, moisture content and variety of honey was analyzed. The regression model of saturated vapor pressure with temperature and water content of honey was fitted by two steps. The results showed that saturated vapor pressure of honey is affected mainly by temperature and moisture content of honey except honey variety. When temperature is 313.15 to 353.15 K and honey moisture content is 13% to 27%, the equation of saturated vapor pressure （PS, kPa） of honey with temperature （T, K） and moisture content of honey （w, %, mass/mass） is lnPS = 18.379 ＋ 0.067w -5363.03/T.

关 键 词：蜂蜜 饱和蒸汽压 温度 水分含量 模型 建立 

分 类 号：O655[理学—分析化学]