| 两种大豆制品的水吸附研究 |
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| 引用本文： | 赵新淮.两种大豆制品的水吸附研究[J].东北农业大学学报,1997,28(4):384-388. |
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| 作者姓名： | 赵新淮 |
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| 作者单位： | 东北农业大学食品科学系 |
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| 摘 要： | 利用扩散平衡法对两种大豆制品——加糖大豆粉、牛奶豆乳粉的水吸附进行研究，测定了它们在２０℃及３５℃时的吸附曲线，并建立了与实际结果相吻合的水吸附数学模型；对净等量吸附热（ΔＨｓＴ）进行了计算。结果表明，ΔＨｓＴ不仅随食品中水分含量的增加而急剧降低并趋近于零，而且还受温度的影响。这两种大豆制品适宜的贮存水分含量分别为１．５ｇ／１００ｇ和２．３ｇ／１００ｇ。
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| 关 键 词： | 大豆制品，水吸附曲线，净等量，吸附热 |
A STUDY ON MOISTURE SORPTION CHARACTERISTICS OF TWO SOYBEAN PRODUCTS |
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| Zhao Xinhuai.A STUDY ON MOISTURE SORPTION CHARACTERISTICS OF TWO SOYBEAN PRODUCTS[J].Journal of Northeast Agricultural University,1997,28(4):384-388. |
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| Authors: | Zhao Xinhuai |
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| Abstract: | The moisture sorption characteristics of two soybean products—soybean powder with sugar added as well as cow and soybean milk powder— were studied through equilibrium diffusion processes, and their sorption isotherms at 20℃ or 35℃ were determined, thereby the mathematical models for moisture sorption tallying with experimental rsults well were established It was shown from calculated data that net isosteric heat (ΔH ST ) not only decreased rapidly as the moisture content increased and approached to zero at high moisture content, but also affected by temperature The proper moisture content for storage was about 1 5 g/100g dry matter to soybean powder with sugar added, or 2 3 g/100g dry matter to cow and soybean milk powder |
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| Keywords: | soybean product moistare sorption isotherm net isosteric heat |
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