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題 名 | The Concepts of Equilibrium Relative Humidity and Its Models=農產品平衡相對濕度的觀念與模式 |
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作 者 | 陳加忠; | 書刊名 | 農業工程學報 |
卷 期 | 36:3 1990.09[民79.09] |
頁 次 | 頁43-49+ |
分類號 | 435.6 |
關鍵詞 | 平衡相對濕度; 農產品; |
語 文 | 英文(English) |
中文摘要 | 平衡相對濕度的觀念是研究農產品貯運,乾燥作業的一種重要物性因素。更由於此物性可用以預測食品穩定性質的變化,因此亦可應用於食品混合與包裝作業。 此研究之目的在於介紹平衡相對濕度的基本概念和十三種常用以描述平衡相對濕度與農產品含水率關係的數學模式。有些方程式是導源自基本原理,某些方程式經修正後增加溫度項。這些方程式對於農產品平衡相對濕度與含水率關係的適稱性都需要深入的研究。此評論對於需要應用平衡相對濕度模式的研究者都能夠提供有用的資料。 |
英文摘要 | The concept of equilibrium relative humidity is a very important factor in the study of handling, storing, and drying process on foods. It is also a valuable tool to predict the change of food stability, so it can be applied on packaging and mixing operation. The objectives of this study is to introduce the basic principle of equilibrium relative humidity and to present a review of literatures on thirteen equations for fitting sorption isotherms of foods. Some of these equations are original, some are modified by incorporating the temperature term. The evaluative method and criterion for the fitting-agreement of these models on isotherm data need to be further studied. This review may provide a useful guide for those researchers interested in the mathematical description of the sorption isotherms of foods. |
本系統中英文摘要資訊取自各篇刊載內容。