方便面等温吸湿规律的研究  

Study on Sorption Isotherms of Instant Noodle

作　　者：马晓燕[1] 崔思寒[1] 阿里木江[1] 周芳[1] 赵小忠[1] 王亮[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业》2013年第7期84-87,共4页The Food Industry

基　　金：乌鲁木齐市科技创新种子资金(No.K111410003)

摘　　要：使用静态吸附法测定方便面在四种饱和盐溶液中温度分别为10℃,25℃,40℃,水分活度在0.34～0.95范围内的吸附平衡水分含量。根据目前食品吸附理论中四种普遍的模型对三个温度下方便面的吸湿试验点进行了模拟比较。以模型的确定系数,标准误差以及平均相对预测误差作为评价指标,得出了Smith,Henderson模型,可以较好地预测方便面在不同温度条件下的吸湿规律,并确定了它们的模型系数。Adsorption equilibrium moisture contents of instant noodle were determined by the static gravimelric method of saturated salt solutions at 3 storage temperatures： 10, 25, 40 ℃, and the range of water activities for each temperature was between 0.34 and 0.95. According to the current food adsorption theory, 4 widely used sorption isotherms equations were used to fit the experimental data. The models were compared with the Coefficient of determination, standard errors of model and mean of relative predictive errors. Smith and Henderson model can be well used to predict the moisture law of instant noodles under different temperature conditions and determine the model coefficients.

关 键 词：方便面 平衡含水率 SMITH HENDERSON 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]