中文摘要：

采用非线性回归方法,分析评价了6种模型与试验得到的澳洲坚果果壳在25℃下的解吸等温线与吸附等温线的拟合程度,以确定最佳拟合模型及其参数。结果表明,根据国际理论和应用化学联合会（IUPAC）的分类,解吸等温线与吸附等温线都属于第Ⅰ种类型。解吸吸附滞后现象属于H3型。GAB模型是最佳的解吸等温线和吸附等温线拟合方程。GAB模型拟合解吸等温线的参数A、B、C分别为9.693、0.605、8.378,拟合吸附等温线的参数分别为9.695、0.635、3.268。

英文摘要：

Desorption and adsorption isotherms of macadamia nut shell at 25℃ were determined.Non-linear regression analysis was used to evaluate the fitness of the six commonly used models based on the experimental data,and to determine the best models and their parameters.The results showed that the obtained desorption and adsorption isotherms were of type Ⅰ,according to IUPAC＇s classification.The hysteresis loop was of type H3.GAB model was the best fitted for desorption and adsorption isotherms.The parameters A,B and C of GAB model for desorption isotherm were 9.693,0.605 and 8.378 respectively,and those for adsorption isotherm were 9.695,0.635 and 3.268.The results provided fundamental data for macadamia nut preservation and processing.