|Title:||大豆與豆類平衡相對濕度物性之研究||Other Titles:||A Study of Equilibrium Relative Humidity Properties for Soybeans and Beans||Authors:||陳加忠
|Keywords:||平衡相對濕度;大豆;紅豆;綠豆;ERH;Soybeans;Red beans;Mung beans||Issue Date:||Dec-1992||Publisher:||中華農業機械學會||Journal Volume:||1||Journal Issue:||4||Start page/Pages:||52-59||Source:||農業機械學刊||Abstract:||
The equilibrium relative humidity (ERR) properties of soybeans, red beans and mung beans were determined at temperatures ranging from 5 to 50℃. The Modified-Halsey equation is the only adequate model to fit these ERH data. Hysteresis effect was found for the ERR properties of soybeans, however, the difference of moisture content between desorption and adsorption were within 0.5% at the same RH condition. The drying temperatare reduces the water hold ability of soybeans. The ERH/EMC relationships of redbeans were affected by the hysteresis and the drying temperature. Comparing these results of this research with the previously published data, the effects of the determinating technique, and varieties were insignificant for soybeans and redbeans. It is available to establish a specific ERH/EMC model for each high protein and oily products.
|Appears in Collections:||農業工程組|
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