基于不同数学模型的魔芋水分吸湿等温线模拟  

Modelling moisture sorption isotherms for konjac based on different mathematical models

作　　者：吴绍锋[1] 彭桂兰[1] 邱兵涛[1] 王彩霞[1] 

机构地区：[1]西南大学工程技术学院,重庆400715

出　　处：《食品工业科技》2015年第2期126-128,132,共4页Science and Technology of Food Industry

基　　金：西南大学博士基金(SWUB2007021)

摘　　要：根据吸附原理,采用静态调整环境湿度法,测定了魔芋在20、30、40℃3个温度下,0%~98%水活度范围内的平衡含水率,绘出魔芋的吸湿等温线。结果显示,魔芋的吸湿等温线属于II型等温线;在一定的水活度下随着温度的升高魔芋的吸附能力下降。并以平均相对误差和决定系数为评价指标,用八种数学模型对实验数据进行拟合,结果表明Peleg模型对魔芋的吸湿等温线拟合效果最好。This study was designed for the equilibrium moisture content and moisture sorption isotherms for konjac by means of static-adjusting ambient humidity which based on adsorption theory. It was determined at different temperature 20,30,40℃ and different relative humidity ranging from 0% to 98%. Results showed that the isotherms of konjac exhibited Type II and the sorption capacity decreased with the increase of temperature at constant water activity. The experimental data were compared with eight widely recommended models by using the evaluation index of average relative error and coefficient of determination.Results indicated that the Peleg model appeared to be most suitable for fitting the moisture sorption isotherms data for the konjac.

关 键 词：魔芋 平衡含水率 吸湿等温线 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]