罗非鱼肉干燥过程平衡含水率模型研究

采用静态法测定罗非鱼肉在25、35、45、55℃温度和10%～85%相对湿度范围内的吸湿和解吸平衡含水率,分析温度和相对湿度对罗非鱼平衡含水率的影响。以相关系数和标准误差作为评价指标, 对Henderson模型、Chung-Pfost模型、Halsey模型和Oswin修正模型4个数学模型和平衡含水率曲线进行拟合,比较上述平衡含水率模型对实验数据的拟合精度,发现Oswin修正模型较适合于描述罗非鱼的平衡含水率曲线,并分别给出罗非鱼解吸和吸湿平衡含水率的Oswin表达式。     

Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice-legume snacks

Extruded Jaya rice-legume (3:1 w/w) snacks equilibrated at different relative humidities (RH; 10–86%) exhibited similar typical sorption-isotherms and equilibrium moisture contents (EMC) up to 33% RH. Acceptable crispness was lost above 43% equilibrium relative humidity (ERH) and about 110N breaking strength. The values for the BET monolayer moisture content of various products were almost identical to their initial moisture content, indicating the adequacy of the processing conditions for snacks of satisfactory shelf-life if packed immediately in moisture-impermeable packets.     

Adsorption isotherms for red chilli (Capsicum annum L.)

The adsorption equilibrium moisture contents for red chilli were determined experimentally in relative humidity range of 11–97% at the temperatures of 20, 30, 40, and 50°C. Six equilibrium moisture content models were fitted to the experimental data. The modified Oswin model was the best fitted equation for relative humidity range of 11–97% for the adsorption data of red chilli.     

A mean moisture content-equilibrium relative humidity relationship for nine varieties of wheat

A mean moisture content-equilibrium relative humidity relationship for nine varieties of wheat at 25°C is presented, for which the curves were fitted by eye. The mean safe storage moisture content in equilibrium with 70% relative humidity (r.h.) for all the wheat varieties adsorbing moisture was 14.7% (wet weight basis) but if varietal differences and errors in measurement are taken into account, the moisture content of stored wheat may need to be as low as 13% to be safe from attack by mites. The hysteresis between adsorption and desorption reached a maximum of 0.7% moisture content at 40–50% r.h. Hysteresis was found to be statistically significant up to 75% r.h. Equilibrium moisture contents were calculated from data transformed using the Chung and Pfost equation and compared with the measured moisture contents.     

Moisture desorption isotherms of medium-grain rough rice

Moisture desorption isotherms (EMC/ERH) of medium-grain rough rice (Japonica variety) were determined using a constant environment chamber for various combinations of air temperature (11.8-51.0 degrees C) and relative humidity (37.1-89.7%). The initial moisture contents were in the range of 24.7-41.6% dry basis. A thin-layer technique was used to achieve uniform drying. Each test was continued until the moisture content change in 24h was less than 0.1% dry basis. The final moisture content was considered as the dynamic equilibrium moisture content. Four three-parameter EMC/ERH equations, the modified Henderson, modified Chung-Pfost, modified Oswin and modified Halsey equations, were compared for their ability to fit the experimental EMC/ERH data. The residual sum of squares (RSS) and standard error of estimate (SEE) were adopted as the criteria to evaluate the fitting performance of the models. The modified Chung-Pfost equation was identified as the most appropriate equation for representing the EMC/ERH desorption isotherms of rough rice. Coefficients for equilibrium moisture content as a function of equilibrium relative humidity and temperature are given. The EMC/ERH data obtained in this study agreed well with previously published data. However the average isotherm, combining desorption and adsorption data, of ASAE does not predict the desorption EMC of rough rice accurately.     

The moisture content-equilibrium relative humidity relationship of cocoa beans

The moisture content-equilibrium relative humidity relationships for cocoa beans grown in nine different countries were similar to each other, and the maximum safe storage moisture content in equilibrium with 70% relative humidity was between 6.0 and 7.9% at 25°C. There was a large variation between the moisture content of individual beans within each sample, the maximum standard deviation observed in a sample of thirty beans being 0.97, after the moisture content had been increased by adding water.     

The sorption isotherms of maize meal

Summary. The equilibrium moisture contents of the three main grades of South African maize meal over a range of 1.4-90.7% relative humidity (r.h.) were determined at 30°C. It was found that the fat content of maize meal influenced the moisture content at equilibrium, i.e. the higher the fat content, the lower the equilibrium moisture content for a specific relative humidity. Both desorption and adsorption isotherms for maize meal were found to be sigmoid and the effects of hysteresis were encountered in all cases. On prolonged storage mould growth occurred in maize meals held in an atmosphere of 84% r.h. and higher. From the sorption isotherms the maximum r.h. at which maize meal could be stored without the danger of mould contamination could be predicted.     

The moisture content-equilibrium relative humidity relationship of rice bran at different temperatures

The moisture content/equilibrium relative humidity relationships at 15, 25 and 35°C, for unextracted rice brans from Burma and Tanzania, unextracted bran from a South African parboiled rice, and a pelleted extracted rice bran from India, are presented and discussed. The relationships differed in shape and position of the curves, and in the magnitude of hysteresis between adsorption and desorption. The equilibrium moisture contents at 65% r.h. and below, of Burmese, Tanzanian and Indian brans were in reverse order of their fibre and ash contents. These moisture contents did not decrease consistently with oil content as they did for those cereal grains and oil-seeds previously investigated. The hysteresis for the parboiled bran was less, and the equilibrium moisture content was generally lower than for the other brans.     

Moisture relations of dried peas,shelled almonds and lupins

The relationship between moisture content and equilibrium relative humidity (e.r.h.) measured by a dew-point method, was determined over the range 30–90% r.h. for dried peas, shelled almonds and lupins at 15, 25 and 35°C. For dried peas the e.r.h. relationship was conventional, and at 70% r.h. and 25°C the equilibrium moisture contents were 14.8% when desorbing and 14.3% when adsorbing moisture. The relationship for three varieties of almonds was unusual in that there was little hysteresis between adsorption and desorption. The mean moisture content of the two, in equilibrium with 70% r.h. at 25°C was 5.9% for Moroccan sweet, 6.4% for Moroccan bitter and 6.8% for Californian sweet almonds. With dried peas and almonds the e.r.h. increased with temperature, and the moisture contents determined before and after e.r.h. determination were similar, which has been usual with stored products previously studied. However when the moisture of lupins was raised above 11% by adding water as a liquid, the moisture content after e.r.h. determination at 35°C was apparently lower than it had been just previously following e.r.h. determination at the lower temperatures. This implied loss of moisture was not detected when water was added in the vapour phase. At 70% r.h. and 25°C the equilibrium moisture contents were 12.3% when adding liquid water and 13.0% when water was added in the vapour phase.     

杏果粉片主成分吸湿性研究

针对杏果粉片加工、贮藏过程中吸湿性强而影响品质的问题,对杏果粉片配料的主要成分进行了吸湿特性研究,为杏粉片生产、贮藏环境的选择提供理论依据。采用25℃、相对湿度75%条件下测定各组分的吸湿速率和吸湿质量分数,确定吸湿平衡时间,在22.51%、32.78%、43.16%、52.89%、75.29%、84.34%、93.58%和100.00%的湿度条件下测定平衡后的吸湿质量分数,并根据25℃不同湿度条件下的吸湿平衡曲线测定其临界相对湿度。结果表明,杏粉、麦芽糊精、蔗糖、低聚麦芽糖的临界相对湿度分别为66%、74%、83%、77%,混合物颗粒的CRH为68%,因此在杏果粉片生产、贮藏过程中,常温条件下环境湿度应小于66%,以保证品质。     

Einfluß der Temperatur auf die Gleichgewichtsfeuchte bei konstanter relativer Luftfeuchte

Temperature influence on the equilibrium moisture content in case of constant relative air humidity. The possibility of determining the equilibrium moisture content of materials at different hygrothermal conditions by a smaller number of experiments is investigated. It has been established for a large number of foodstuffs that the equilibrium moisture content in case of constant relative air humidity depends linearly on the temperature. Two equilibrium isotherms are sufficient to determine the equilibrium moisture content of these foodstuffs at different temperatures and relative air humidities.     

谷物湿热平衡新模型及热力学特性的研究

建立谷物平衡水分与相对湿度在不同温度下的关系模型,并利用小麦、玉米、水稻、大米的静态平衡试验数据进行拟合。结果表明,该方程适合描述小麦、玉米、水稻、大米的等温线,可直接求解出谷物的平衡水分。另外,根据所建立的模型,预测了不同温度条件下的安全储藏水分,并对谷物的热力学性能进行了分析:吸着等热值随着平衡水分值的减小而增加,解吸等热值增加更为显著;解吸和吸附过程中吸着等热值均高于水汽化潜热;平衡水分大于25%后,吸着等热值趋于稳定,与汽化潜热值接近;根据分析所得数据,拟合了小麦、稻谷、玉米解吸与吸附过程的吸着等热曲线回归方程,为以能量化的观念实施粮仓作业管理,实现高效、合理、节能储粮提供了有利依据。     

Ausgleichsfeuchten von Holzwerkstoffen für das Bauwesen

Equilibrium moisture contents of wood based products are known for only a few temperature levels. For 7 particleboard types, one medium density fibreboard, 4 plywood board types and 4 solid wood samples the equilibrium moisture contents were determined at temperatures ranging form 0 °C to 60 °C und relative humidities from 35% to 95%. Three samples of each type, measuring 310 mm×220 mm×thickness were weighed twice daily in successive constant climates with an automatic weighing device until they reached constant weight after two to eight weeks. A table gives the equilibrium moisture contents determined in these investigations. Intermediate values may be calculated with an equation for which the wood based coefficients had been determined. The functional relation of equilibrium moisture contents in relative humidity of the air and temperature is presented in various graphs.     

The moisture content-equilibrium relative humidity relationships of five varieties of Canadian wheat and of candle rapeseed at different temperatures

The relationship between moisture content and equilibrium relative humidity was determined for five varieties of Canadian wheat over a range of temperatures both for adsorbing and desorbing grains. This was also done for a new variety of oilseed rape. The differences between varieties for wheat were small as were those between the Candle rapeseed and published data for older varieties. A durum variety of wheat maintained an e.r.h. of only 2% above those of the four hard red spring varieties. It seems to be adequate to examine only one or two varieties when determining moisture relationships of hard wheats.     

The relationship between moisture content and equilibrium relative humidity of pig feed

The moisture content-equilibrium relative humidity relationships at 5, 15 and 25°C of 3 pig meals and pellets made mostly from barley meal and wheatings, with various proportions of soya meals, were very similar to each other. The moisture content in equilibrium with 70% r.h. at 25°C was about 14%, similar to that for cereal grains but these pig feeds should be stored at or below 12% mositure content at this temperature, to avoid the risk of the development of mites.     

Measurement and Modeling of Moisture Sorption Isotherm of Litchi (Litchi Chinensis Sonn.)

The equilibrium moisture contents of litchi (Litchi Chinensis Sonn.) were experimentally determined using the dynamic method at temperatures of 30, 40, and 50°C over a range of relative humidity values of 12 to 95%. Five models were tested to fit the experimental isotherm data of litchi. The GAB model fitted the best to experimental isotherm data. The agreement between experimental and predicted values of this model is excellent (RMSE 1.8 to 3.4%). The isosteric heats of sorption water were also determined from the equilibrium data using the Clausius-Clapeyron equation and it was found to be a function of equilibrium moisture content.     

The influence of the method used for moisture adjustment on the equilibrium relative humidity of stored products

This paper examines some possible causes of differences in the magnitude of the hysteresis effect reported by different workers when studying the moisture content/equilibrium relative humidity relationship of stored products.Three techniques of changing the moisture content during sample preparation were used on Cappelle wheat and the results compared. It was found that the position of the adsorption isotherm was not affected by these techniques, but the position of the desorption isotherm was. At 35% r.h. the moisture content was 0·8 per cent higher on the desorption isotherm by one technique than by the other two. This is equivalent to a difference of 6% r.h.The effect of a fungistat, propylene oxide, on the equilibrium relative humidity, was also included. This caused a ‘reverse’ hysteresis, in that the moisture content at a given relative humidity was lower on the desorption isotherm than on the adsorption isotherm instead of higher, as with previous techniques.     

Untersuchungen zu Diffusionsvorgängen in mehrschichtigen Massivholzplatten

Multilayer solid wood spruce panels with different glueing and structure type were tested for water vapor diffusion for a wet climate (relative humidity ranging from 100% to 65% at 20°C) and for a dry climate (relative humidity ranging from 0% and 65% at 20°C). Results showed that the water vapor diffusion resistance for the dry climate is distinctly higher in comparison to the wet climate. The water vapor diffusion resistance is stronger related to the number of glue layers per panel thickness than to the type of adhesive. The average moisture content of the panels in a wet climate was 20%. If one considers a water saturation point of 28% (spruce wood) on the wet side, and 12% moisture content on the dry side (normal climate) of the panel a linear moisture gradient can be expected. Since the average moisture content of the solid wood panels was about 11.3% in a dry climate, and thus corresponding approximately to the equilibrium moisture content of spruce wood exposed to normal climate, the partial pressure gradient on equilibrium caused water uptake corresponding to the normal moisture content for spruce wood.     

The relationship between moisture content and equilibrium relative humidity of five types of wheat flour

There was little difference at 5, 15 and 25°C between the moisture content-equilibrium relative humidity relationships of three types of bread flour and a biscuit flour made from wheat. A flour made from wheat a about 18% moisture content heated to 70°C for about 15 min, had a higher equilibrium relative humidity than the other types.     

Zum Sorptionsverhalten von Holzspanplatten

Investigations carried out on the influence of some typical additives (salts as hardners, sulphite liquor, and wax) on the equilibrium moisture content of particleboards led to the following results: From a certain level of relative humidity salts acting as hardners increase the equilibrium moisture content. This increase depends on the amount of salt used as well as on the nature of the salt itself. Salts having a high relative vapour pressure on their saturated aqueous solutions are less effective in increasing the moisture content of particleboards at equilibrium conditions than those with low vapour pressure on their saturated aqueous solutions. Partial substitution of urea formaldehyde resins by sulphite liquor increases the equilibrium moisture content of particleboards at high relative humidity; by contrast particleboards bonded with sulphite liquor and subjected to post thermal treatment at 180–200°C for several hours according to the Pedersen technology are by far less hygroscopic than all other known particleboards. Wax has only a slight effect on the equilibrium moisture content.