大豆與豆類平衡相對濕度物性之研究

A Study of Equilibrium Relative Humidity Properties for Soybeans and Beans

陳加忠(C. C. Chen) ； 曹之祖(C. T. Tsao)

《農業機械學刊》 1卷4期 (1992/12) Pp. 52-59

https://doi.org/10.30062/JAM.199212.0006

摘要

此研究在不同處理之樣本中量測五種溫度下大豆，紅豆與綠豆之平衡相對濕度。由非線性迴歸技術可知修正Halsey式是最適用於此類農產品之模式。大豆之ERH物性具有遲滯性但不顯著，在同一相對濕度下其對含水率影響之量化差距約0.5%以內。乾燥處理溫度減少了持水能力。紅豆的ERH物性也受到遲滯性與乾燥處理溫度之影響。以此研究結果與各文獻資料之比較可知測定技術與品種對上述產品之ERH物性無顯著影響。針對高蛋白質，高油量之農產品建立其單－ERH模式乃是可行。

關鍵字

平衡相對濕度 ； 大豆 ； 紅豆 ； 綠豆

並列摘要

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.

並列關鍵字

ERH ； Soybeans ； Red beans ； Mung beans