澳洲坚果果壳解吸等温线与吸附等温线拟合模型  

Fitting Models of Water Desorption and Adsorption Isotherms of Macadamia Nut Shell

作　　者：王云阳[1] 张丽[1] 王绍金[2] Tang Juming 李元瑞1 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学机械与电子工程学院,陕西杨凌712100 [3]华盛顿州立大学生物系统工程系,普尔曼99164-6120

出　　处：《农业机械学报》2012年第5期103-107,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31171761);杨凌现代农业国际研究院资助项目(200771004)

摘　　要：采用非线性回归方法,分析评价了6种模型与试验得到的澳洲坚果果壳在25℃下的解吸等温线与吸附等温线的拟合程度,以确定最佳拟合模型及其参数。结果表明,根据国际理论和应用化学联合会(IUPAC)的分类,解吸等温线与吸附等温线都属于第Ⅰ种类型。解吸吸附滞后现象属于H3型。GAB模型是最佳的解吸等温线和吸附等温线拟合方程。GAB模型拟合解吸等温线的参数A、B、C分别为9.693、0.605、8.378,拟合吸附等温线的参数分别为9.695、0.635、3.268。Desorption and adsorption isotherms of macadamia nut shell at 25℃ were determined.Non-linear regression analysis was used to evaluate the fitness of the six commonly used models based on the experimental data,and to determine the best models and their parameters.The results showed that the obtained desorption and adsorption isotherms were of type Ⅰ,according to IUPAC＇s classification.The hysteresis loop was of type H3.GAB model was the best fitted for desorption and adsorption isotherms.The parameters A,B and C of GAB model for desorption isotherm were 9.693,0.605 and 8.378 respectively,and those for adsorption isotherm were 9.695,0.635 and 3.268.The results provided fundamental data for macadamia nut preservation and processing.

关 键 词：澳洲坚果 果壳 吸附等温线 解吸等温线 拟合模型 

分 类 号：TS201[轻工技术与工程—食品科学] S375[轻工技术与工程—食品科学与工程]