| 三种食品的水吸附研究 |
| |
| 引用本文： | 赵新淮,刘延敏,张海霞,续清华. 三种食品的水吸附研究[J]. 东北农业大学学报, 2004, 35(4): 454-457 |
| |
| 作者姓名： | 赵新淮 刘延敏 张海霞 续清华 |
| |
| 作者单位： | 1. 东北农业大学食品学院,黑龙江,哈尔滨,150030
2. 华北煤炭医学院药学系,河北,唐山,063000 |
| |
| 摘 要： | 大豆是黑龙江省的重要农产品,也是当前重点开发的蛋白质原料。本研究采用扩散平衡法,利用饱和无机化合物溶液产生稳定的相对环境湿度,对两种大豆蛋白产品脱脂豆粉、组织化大豆蛋白以及花粉的水吸附行为进行测定,得到了这3种食品在20℃和30℃的等温吸附曲线。通过用BET方程或Halsey方程数学回归分析各食品的水分含量和水活度之间的关系,发现3种食品的水分含量与水分活度之间的数学关系基本可以用Halsey方程来更好的描述,并得到相应的回归常数。
|
| 关 键 词： | 大豆蛋白 花粉 等温吸附曲线 回归分析 |
| 文章编号： | 1005-9369(2004)04-0454-05 |
| 修稿时间： | 2003-07-07 |
Study on moisture sorption of three foods |
| |
| ZHAO Xin-huai,LIU Yan-min,ZHANG Hai-xia,XU Qing-hua. Study on moisture sorption of three foods[J]. Journal of Northeast Agricultural University, 2004, 35(4): 454-457 |
| |
| Authors: | ZHAO Xin-huai LIU Yan-min ZHANG Hai-xia XU Qing-hua |
| |
| Affiliation: | ZHAO Xin-huai1,LIU Yan-min2,ZHANG Hai-xia1,XU Qing-hua1 |
| |
| Abstract: | Soybean is a major agricultural product in Heilongjiang Province and also is used as a major vegetable protein today. Moisture isotherm sorption curves of two soy protein products, defatted soy powder and textured soy protein, and a farina were studied in our study through equilibrium diffusion process, which employed a serials saturated solutions of selected inorganic compounds. Corresponding sorption isotherms at 20 ℃ and 30 ℃ were obtained by determining the moisture content adsorbed by these samples at different environments. The relationship between moisture content and water activity was analyzed by employing two mathematical models, BET equation and Halsey equation. It was found that the mathematical relationship between moisture and water activity of these foods might be described well with Halsey equation but not in all case, and related constants were calculated. |
| |
| Keywords: | soy protein products farina isotherm sorption regression analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
