Sorption isotherms of vaccum-fried carrot chips

被引：13

作者：

Fan, LP

Min, Z ^{[1
]}

Qian, T

Xiao, GN

机构：

[1] So Yangtze Univ, Minist Educ, Main Lab Food Sci & Safety, Wuxi 214036, Jiangsu, Peoples R China

[2] So Yangtze Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

[3] Zhejiang Hiatong Food Grp Ltd Co, Zhejiang, Cixi, Peoples R China

来源：

DRYING TECHNOLOGY | 2005年 / 23卷 / 07期

关键词：

sorption isotherm; carrot chips; sorption models; water activity; BET; GAB model;

D O I：

10.1081/DRT-200063553

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The moisture sorption isotherms for carrot chips after vacuum frying were determined using a gravimetric technique at 10, 25, and 40 degrees C and fitted with BET, GAB, Smith, Halsey, Henderson, and Peleg models. A nonlinear leastsquares regression program was used to determine the models constants. The Peleg, Halsey, and GAB models were found to best represent the experimental data throughout the entire water activity range.

引用

页码：1569 / 1579

页数：11

共 18 条

[1] The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.) [J].