| 罗非鱼肉干燥过程平衡含水率模型研究 |
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| 引用本文： | 关志强,王秀芝,李敏,蒋小强,谢晶. 罗非鱼肉干燥过程平衡含水率模型研究[J]. 食品科学, 2012, 33(15): 118-121 |
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| 作者姓名： | 关志强 王秀芝 李敏 蒋小强 谢晶 |
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| 作者单位： | 1.广东石油化工学院化学与生命科学学院2.广东海洋大学工程学院3.上海海洋大学食品学院 |
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| 基金项目： | 广东省海洋与渔业局海洋渔业科技推广专项(A201001C05);上海市教育委员会重点学科建设项目(J50704) |
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| 摘 要： | 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。
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| 关 键 词： | 罗非鱼 平衡含水率 模型 |
| 收稿时间： | 2011-07-27 |
Modeling of Equilibrium Moisture Content of Tilapia Fillets during Drying Process |
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| GUAN Zhi-qiang,WANG Xiu-zhi,LI Min,JIANG Xiao-qiang,XIE Jing. Modeling of Equilibrium Moisture Content of Tilapia Fillets during Drying Process[J]. Food Science, 2012, 33(15): 118-121 |
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| Authors: | GUAN Zhi-qiang WANG Xiu-zhi LI Min JIANG Xiao-qiang XIE Jing |
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| Affiliation: | 1.College of Chemistry and Life Sciences,Guangdong University of Petrochemical Technology,Maoming 525000,China;2.Engineering College,Guangdong Ocean University,Zhanjiang 524000,China;3.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | The adsorption and desorption equilibrium moisture contents of tilapia fillets at varying temperatures(25,35,45 ℃ and 55 ℃) and a relative humidity in the range of 10% — 85% were determined by the static method to analyze the effects of temperature and relative humidity on both equilibrium moisture contents.Different equilibrium moisture content curves were fitted according to the four mathematical equations of Henderson,Chung-Pfost,Halsey and Oswin models and evaluated based on correlation coefficient and standard error.From a composition of fitting accuracy,it was found that the modified Oswin model was the most suitable to describe the equilibrium moisture content curves of tilapia.Moreover,Oswin models describing the adsorption and desorption equilibrium moisture contents of tilapia fillets were built. |
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| Keywords: | tilapia fillets equilibrium moisture content model |
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