铁棍山药等温吸附特性研究
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摘要
分别采用热风、真空、微波3种干燥方式处理铁棍山药,用静态称质量法测定铁棍山药在10,20,30,40℃下,水分活度为0.2～1.0的平衡含水率,并绘制等温吸附曲线。选用6种吸附模型对铁棍山药的吸湿数据进行拟合比较,以模型的均方差、残差平方和、相关系数、相关系数的平方为评价指标。结果表明,不同干燥方式处理后的铁棍山药,其平衡含水率均随水分活度的升高而升高,在相同水分活度时平衡含水率均随温度升高而升高。在相同水分活度下,热风干燥与真空干燥铁棍山药的平衡含水率均高于微波干燥铁棍山药的平衡含水率。GAB和Peleg模型适用于模拟热风干燥和真空干燥处理后铁棍山药的等温吸湿规律;Peleg模型适用于模拟微波干燥处理后铁棍山药的等温吸湿规律。
Dioscorea opposita Thunb.cv.Tiegun was dried by hot air, vacuum and microwave respectively. The equilibrium moisture content of Dioscorea opposita Thunb.cv. Tiegun was measured by static gravimetric method,the isothermal moisture sorption data of Dioscorea opposita Thunb.cv. Tiegun was measured under 10,20,30,40 ℃ over a range of water activities from 0.2～1.0. Six kinds of sorption models were used to analyze the moisture sorption data of Dioscorea opposita Thunb.cv.Tiegun,the optimal model was determined by comparing the root mean square error,the sum of square errors,correlation coefficient and square of correlation coefficient. The results showed that the equilibrium moisture content of Dioscorea opposita Thunb.cv. Tiegun dried by different methods increased with increasing water activity,and increased with increasing temperature at constant water activity. The equilibrium moisture contents of Dioscorea opposita Thunb.cv. Tiegun dried by hot air and vacuum were higher than that of Dioscorea opposita Thunb.cv. Tiegun dried by microwave at constant water activity. The GAB and Peleg models were suitable to describe the isothermal moisture sorption of Dioscorea opposita Thunb.cv. Tiegun dried by hot air and vacuum. The Peleg model was suitable to predict the isothermal moisture sorption of Dioscorea opposita Thunb.cv.Tiegun dried by microwave.
Dioscorea opposita Thunb.cv.Tiegun was dried by hot air, vacuum and microwave respectively. The equilibrium moisture content of Dioscorea opposita Thunb.cv. Tiegun was measured by static gravimetric method,the isothermal moisture sorption data of Dioscorea opposita Thunb.cv. Tiegun was measured under 10,20,30,40 ℃ over a range of water activities from 0.2～1.0. Six kinds of sorption models were used to analyze the moisture sorption data of Dioscorea opposita Thunb.cv.Tiegun,the optimal model was determined by comparing the root mean square error,the sum of square errors,correlation coefficient and square of correlation coefficient. The results showed that the equilibrium moisture content of Dioscorea opposita Thunb.cv. Tiegun dried by different methods increased with increasing water activity,and increased with increasing temperature at constant water activity. The equilibrium moisture contents of Dioscorea opposita Thunb.cv. Tiegun dried by hot air and vacuum were higher than that of Dioscorea opposita Thunb.cv. Tiegun dried by microwave at constant water activity. The GAB and Peleg models were suitable to describe the isothermal moisture sorption of Dioscorea opposita Thunb.cv. Tiegun dried by hot air and vacuum. The Peleg model was suitable to predict the isothermal moisture sorption of Dioscorea opposita Thunb.cv.Tiegun dried by microwave.
引文
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[3]郑龙金,何雁,张俊鸿,等.黄芩饮片等温吸附与解析曲线及热力学性质研究[J].中国中药杂志,2016,41(5):830-837.
[4]雷茜,范柳萍.油炸香蕉片的等温吸湿规律及其热力学研究[J].食品工业科技,2013,23(34):49-57.
[5]李辉,林河通,林毅雄,等.干制荔枝果肉吸附等温线及热力学性质[J].农业工程学报,2014,30(22):309-315.
[6]Kammoun B A,Boudhrioua M N,Kechaou N.Moisture sorption isotherms-Experimental and mathematical investigations of orange(Citrus sinensis)peel and leaves[J].Food Chemistry,2012(4):1 728-1 735.
[7]Yogendrarajah P,Samapundo S,Devlieghere F,et al.Moisture sorption isotherms and thermodynamic properties of whole black peppercorns(Piper nigrum L).[J].LWTFood Science and Technology,2015,64(1):177-188.
[8]范柳萍,张慜.真空油炸胡萝卜脆片等温吸湿规律的研究[J].干燥技术与设备,2006(1):24-27.
[9]褚振辉,卢立新.韧性饼干的等温吸湿特性及模型表征[J].包装工程,2011,32(2):12-15.
[10]Robert M,Myhara,Shyam Sablani.Unification of fruit water sorption isotherms using artificial neural networks[J].Drying Technology,2001,19(8):1 543-1 554.
[11]AL-Muhtaseb H,Mcminn W A M,Magee T R A.Moisture sorption isotherm characteristics of food products:A review[J].Food&Bioproducts Processing,2002(2):118-128.
[12]聂希瑞,郭元照,秦文.不同干燥方式对山药全粉品质的影响[J].食品与发酵科技,2017,53(4):27-31,44.
[13]严维凌,任莉萍,沈菊泉,等.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,2007,28(8):82-86.