Sorption isotherms and thermodynamic properties of fried banana chips
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摘要: 为研究油炸香蕉片的热力学特性,理解油炸香蕉片在吸附过程中的水分变化和能量变化,采用静态称重法,测定了油炸香蕉片在10、25、40℃和六种不同水分活度下的吸湿特性,分别用6种吸附模型(GAB,Halsey,BET,Henderson,Peleg和Smith模型)进行拟合分析。结果表明,Peleg和GAB模型具有相对较高的拟合度,并根据GAB模型参数,获得了油炸香蕉片的单分子层水分含量。通过热力学方程得出了不同水分含量条件下的等量吸附热、微分熵,结果显示等量吸附热和微分熵都随水分的升高而减小,且两者呈线性关系。Abstract: In order to study the thermodynamic properties of the fried banana chips, understand the water and energy change in the adsorption process, sorption isotherms of fried banana chips were determined using the gravimetric static method at the temperatures of 10, 25, 40℃ and 6 different water activities.6 kinds of adsorption model were used to the fitting analysis.The results showed that the most suitable models were the Peleg and GAB model, and the monolayer moisture content was obtained from GAB model.Using the thermodynamic equation, the isosteric heat and differential entropy under conditions of different water content could be obtained, the results showed that the isosteric heat and differential entropy were determined to be decreasing as moisture content increasing.
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Keywords:
- frying /
- sorption isotherms /
- isosteric heat /
- differential entropy
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