米威化饼干二组分食品的等温吸湿特性及模型表征  

Moisture sorption isotherm characteristics and the model characterization of two-components in the rice-made wafer

作　　者：程学雨 钱奕含 卢立新 CHENG Xue-yu;QIAN Yi-han;LU Li-xin(Jiangnan University, Wuxi, Jiangsu 214122, China;Jiangsu Key Laboratory of Advanced Food Manupacturing Equipment &Tehnology, Wuxi, Jiangsu 214122, China)

机构地区：[1]江南大学,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《食品与机械》2019年第5期144-148,共5页Food and Machinery

基　　金：国家重点研发计划课题(编号:2016YFD0400701)

摘　　要：在23,30,45℃条件下对饼皮、馅料的等温吸湿规律进行静态称重法研究,同时对试验数据进行常用等温吸湿模型的Matlab软件拟合,得到3个温度下的等温吸湿曲线。结果表明:饼皮、馅料的等温吸湿曲线均为反S型,在一定的水分活度条件下,随着温度的升高平衡含水率先增加后减少。当水分活度介于0.35~0.90时饼皮和馅料最合适的模型分别是Lewicki模型和Peleg模型,根据多组分食品等温吸湿特性模型理论获得了表征米威化饼干等温吸湿特性的组合模型。The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method.The test data were fitted with some typical moisture absorption models by Matlab.The results showed that the moisture isotherm of crust and filling were both S type model.When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods.The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture activity was between 0.35 and 0.90.According to the isothermal hygroscopic characteristic model theory of multi-component food, a combined model was developed to characterize the isothermal hygroscopicity of the rice made wafer.

关 键 词：多组分食品 米威化饼干 平衡含水率 等温吸湿模型 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]