几种高油脂食品等温吸湿规律的研究  

Study on isotherm adsorption of several kinds of high-fat food

作　　者：杨琴[1] 范柳萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第16期138-140,144,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31101361)资助项目

摘　　要：研究了真空油炸莲子、真空油炸胡萝卜脆片、常压油炸胡萝卜脆片、常压油炸土豆脆片4种高脂食品的吸湿等温曲线。根据常用的5种等温吸附模型对4种物料的吸湿实验数据进行了拟合,比较了其拟合程度(R2)。结果表明,25℃条件下,4种高脂物料最适合的等温吸附模型都是Peleg模型,且拟合程度依次为真空油炸胡萝卜脆片、常压油炸胡萝卜脆片、真空油炸莲子、常压油炸土豆脆片。Four kinds of fatty food including vacuum fried lotus seed ,vacuum fried carrot chips, carrot chips fried at atmospheric conditions and potato chips fried at atmospheric conditions were employed to investigate the isotherm adsorption.The data of 4 kinds of fatty food were tested,according to the commonly used 5 kinds of isothermal adsorption model. The result showed that the most suitable isothermal adsorption model was the Peleg model and the order of the suitability was vacuum fried carrot chips,carrot chips fried at atmospheric conditions ,vacuum fried lotus seed ,and potato chips fried at atmospheric conditions.

关 键 词：高脂食品 等温吸湿 平衡含水率 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]