真空油炸香菇脆片等温吸湿规律的研究  

Study on Isothermal Moisture Absorption of Vacuum Fried Mushroom Chips

作　　者：王肖莉[1] 薛淑静[1,2] 杨德[1,2] 关健[1,2] 高虹[1,2] 范秀芝[1,2] 史德芳[1,2] 李露[1,2] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北农业科技创新中心农产品加工与核农技术分中心,武汉430064

出　　处：《湖北农业科学》2016年第22期5918-5921,共4页Hubei Agricultural Sciences

基　　金：公益性行业(农业)科研专项(201303080);湖北省科技支撑计划项目(2013BBA023;2013BB1011);湖北省农业科技创新中心资助项目(2014-620-007-001)

摘　　要：研究了真空油炸香菇（Lentinus edodes）脆片在10、25、40℃3种温度下,水分活度为0.06~0.982条件下的吸湿等温线。根据5种常用的等温吸附模型对香菇脆片的水分活度（aw）、平衡相对湿度（ERH）的试验数据进行拟合,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进行模拟比较,得出模型Peleg为香菇脆片最适用的吸湿模型,并确定了模型系数。The moisture sorption isotherm curve of vacuum fried mushroom chips under 10 ℃, 25 ℃, 40 ℃ and water activities from 0.06 to 0.982 were studied. According to 5 widely used isothermal adsorption models, the fit tests were performed on the experimental data of water activity and EMC of vacuum fried mushroom chips. The models were compared with the coefficient of determination, standard errors of model and the average relative predictive errors as evaluating indicators. The Peleg model can be most suitable for the moisture absorption of mushroom chips and the model coefficients were determined.

关 键 词：香菇(Lentinus edodes)脆片 等温吸湿线 吸湿模型 

分 类 号：S646.12[农业科学—蔬菜学]