韧性饼干的等温吸湿特性及模型表征  

Moisture Sorption Isotherm Characteristics and Model Characterization of Tough Biscuit

作　　者：褚振辉 卢立新 

机构地区：[1]江南大学,无锡214122 [2]中国包装总公司食品包装技术与安全重点实验室,无锡214122

出　　处：《包装工程》2011年第3期12-15,共4页Packaging Engineering

基　　金："十一五"国家科技支撑计划课题(2006BAD30B02);江南大学创新团队发展计划资助课题

摘　　要：以韧性饼干为试验对象,用静态称重法研究了23,30和45℃下,饼干的平衡含水率与水分活度的关系,基于常用的等温吸湿模型对试验数据进行拟合。结果表明:韧性饼干的等温吸湿曲线为S型,随着温度的升高平衡含水率会逐渐增加,这与大多数已知食品的吸湿曲线相反;从水分活度适用范围和拟合精度方面来看,GAB模型最适合拟合韧性饼干的等温吸湿曲线。The relation between equilibrium moisture content and water activity of tough biscuit at 23 ℃,30 ℃ and 45 ℃ was studied by gravimetric method.The test data were fitted with typical moisture absorption models.The results showed that the moisture isotherm of tough biscuit was S type model;the equilibrium moisture content increases with temperature increases,which was the inversion of other foods;the GAB model is the most suitable for fitting adsorption isotherms of biscuit in the aspects of activity scope and fitting precision.

关 键 词：饼干 等温吸湿曲线 吸湿模型 

分 类 号：TB485.5[一般工业技术—包装工程] TS206.1[轻工技术与工程—食品科学]