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采用静态法测定了食用菌在20,30,40,50℃四个温度下,全相对湿度范围内的吸湿平衡含水率,以及相对湿度范围在0～85％内的解吸平衡含水率。以平均相对误差和标准差为评价指标,对Modified-Henderson,Chung-Pfost,Modified-Halsey,Modified-Oswin四个模型和平衡含水率测定曲线进行了拟合研究,得到了描述食用菌吸湿和解吸平衡含水率曲线的模型,并对吸湿和解吸所产生的滞后现象进行了分析研究,为食用菌干燥和贮藏提供依据。
Static equilibrium method was used to determine the hygroscopic equilibrium moisture content of edible fungi at four temperatures of 20, 30, 40 and 50 ℃ and the desorption equilibrium moisture content within 0 ~ 85% of the relative humidity range. Using the average relative error and standard deviation as the evaluation indexes, the fitting curves of Modified-Henderson, Chung-Pfost, Modified-Halsey and Modified-Oswin were fitted and the equilibrium moisture content of the edible fungus was described. The model of the equilibrium moisture content curve was established. The hysteresis caused by moisture absorption and desorption was analyzed and analyzed, which provided the basis for drying and storage of edible fungi.