食品科学 ›› 2007, Vol. 28 ›› Issue (8): 82-86.

• 基础研究 • 上一篇    下一篇

山梨糖醇添加量对牛肉干等温吸湿线的影响研究

 严维凌, 任莉萍, 沈菊泉, 林露   

  1. 上海市食品研究所; 上海市食品研究所 上海200233; 上海200233;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Study on Effects of Different Amounts of Sorbitol Added on Moisture Sorption Isotherms of Dried Beef

 YAN  Wei-Ling, REN  Li-Ping, SHEN  Ju-Quan, LIN  Lu   

  1. Shanghai Food Researh Institute, Shanghai 200233, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 通过在牛肉干中添加不同比例的山梨糖醇,然后对制成的产品进行等温吸湿线的测定,了解其降低水分活度的效果,并对所测定的等温吸湿线进行了数值回归。

关键词: 牛肉干, 山梨糖醇, 等温吸湿线, BET公式, GAB公式

Abstract: The moisture sorption isotherms of the dried beef added sorbitol with different amounts were made to determine the reduction degree of water activity in this paper. The sorption isotherm equations were regressed by the BET and GAB formula.

Key words: dried beef, sorbitol, moisture sorption isotherm, BET equation, GAB equation