基于非渗透包装的米威化饼干二组分食品间水分扩散特性研究  

Modeling of moisture diffusion in two components food of rice made wafer with impermeable package

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9期147-150,236,共5页Food and Machinery

基　　金：国家重点研发计划课题（编号：2016YFD0400701）

摘　　要：以二组分食品-米威化饼干为试验对象,在23℃条件下通过水分吸附动力学试验及水分扩散系数理论表征非渗透包装条件下米威化饼干二组分间水分有效扩散系数模型;通过Fick第二定律结合各组分初始条件、边界条件及各组分等温吸湿模型求得各组分间水分扩散的含水率与时间变化的关系,并在含水率介于0.02~0.12时对理论模型进行试验验证分析。结果表明,理论模型与试验数据吻合度高。In this study,a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23℃;The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law,initial conditions,boundary conditions and moisture sorption isotherm,and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12.The results showed that the experimental data could be tted with the theoretical model very well.

关 键 词：米威化饼干 二组分食品 水分扩散 阻隔包装 

分 类 号：TS2[轻工技术与工程—食品科学与工程]