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现行 SL-08-026(RP-1210)
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Rates of Moisture Sorption from Food Packaging Materials 食品包装材料的吸湿率
在相对湿度和/或温度发生阶跃变化后,通过称量包装随时间的变化来测量吸湿率。对一系列包装类型和配置进行了试验,包括单张纸板、带有打蜡或未打蜡纸板的单箱产品,以及带有和不带收缩包装的完整托盘产品纸箱。试验在环境温度和冷藏温度以及吸附或解吸条件下进行。研究发现,吸附速率可以通过一级动力学方法精确表示,以平衡条件为准,平衡条件由木材和纸板的吸湿等温线分别定义。与吸湿率相比,包装的热平衡很快,所以传热效应可以忽略不计。由于吸附热,吸湿会导致包装温度显著升高(吸附)或降低(解吸)。 吸附时潜热净转化为显热,解吸时潜热净转化为显热。随着产品项目变大(托盘<纸箱<板材),以及存在防潮涂层(例如蜡)和塑料薄膜(例如收缩包装)时,吸附速率常数降低。平均而言,解吸速度略快于吸附速度,但不显著。速率常数对温度的依赖性近似为阿累尼乌斯关系,其活化能与其他生物系统类似。单位:双引文:ASHRAE交易,第114卷,pt。2、盐湖城2008
The rate of moisture sorption was measured by weighing packaging over time after a step-change in RH and/or temperature. Trials were undertaken for a range of packaging types and configurations including single sheets of cardboard, single cartons of product with waxed or unwaxed cardboard, and complete pallets of product cartons both with and without shrink-wrap. The trials were conducted at both ambient and refrigerated temperatures and under both adsorption or desorption conditions. Rates of sorption were found to be accurately represented by first order kinetic approach to equilibrium conditions defined by the moisture sorption isotherms for the wood and cardboard separately. Packaging thermal equilibration was rapid compared with the moisture sorption rates so heat transfer effects can be ignored. The moisture sorption was found to give significant packaging temperature rise (adsorption) or decline (desorption) due to the heat of sorption. There was a net conversion of latent heat to sensible for adsorption and vice versa for desorption. The sorption rate constant reduced as the product item got larger (pallet < cartons < sheets) and when moisture resistant coatings (e.g. wax) and plastic films (e.g. shrink-wrap) were present. On average, desorption was slightly but not significantly faster than adsorption. The rate constant dependence on temperature was approximated by the Arrhenius relationship with activation energies similar to that for other biological systems.Units: Dual
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