粮油食品科技

中国科技核心期刊

马铃薯全粉平衡水分吸附等温线与吸附等热研究
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Study on equilibrium moisture sorption isotherm and isosteric heat of the potato flour
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    摘要:

    采用静态称重法在温度10~35 ℃、相对湿度11%~96%范围内测定了五种马铃薯全粉的平衡水分/平衡相对湿度(EMC/ERH)数据,确定了多项式方程、修正3参数Guggenheim-Anderson-de Boer(MGAB)、修正Halsey(MHAE)、修正Oswin(MOE)为适合的等温线拟合方程,采用多项式EMC方程分析马铃薯全粉的安全储运最大允许的含水率,在25 ℃、RH 60%条件下,绝对安全水分是10.05%;在25 ℃、RH 70%条件,相对安全水分是12.64%。采用MHAE分析马铃薯全粉水分吸附等热,随着含水率增加到17.5%,马铃薯全粉水分吸附等热则以抛物线形式快速地减少,之后随着含水率增加,水分吸附等热则减少缓慢。在含水率22%,马铃薯全粉水分吸附等热接近纯水的吸附等热。

    Abstract:

    The equilibrium moisture content (EMC) and equilibrium relative humidity (ERH) of five kinds of potato flour were determined by static weighing method at range of 10~35 ℃ and RH 11%~96%, respectively. The suitable isotherm fitting equation were determined with polynomial equation, Modified-Guggenheim- Anderson-deBoer (MGAB), Modified-Halsey (MHAE), and Modified-Oswin (MOE). The maximum allowable moisture content of potato flour during storage was analyzed by polynomial equations, the absolute safe moisture was 10.05% wet basis (w.b.) at 25 ℃ and 60%ERH, and the relative safe moisture was 12.64% at 25 ℃ and 70% ERH. The isosteric heat of sorption of potato flour decreased parabolically and rapidly with the increase of the moisture content to17.5%. Then the isosteric heat decreased slowly with the increase of moisture content. When moisture content was 22%, the isosteric heat of moisture sorption of potato flour was close to that of pure water.

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文韵漫,李兴军,陈治天,杨 瑾,聂绪恒,王 忻.马铃薯全粉平衡水分吸附等温线与吸附等热研究[J].粮油食品科技,2019,27(1):64-69.

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  • 在线发布日期: 2019-01-30
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