食品科学2018，Vol.39Issue(5)：57-65,9.DOI:10.7506/spkx1002-6630-201805009
根据等温吸附模型进行水分状态分析的可行性——以糯米粉的水分解吸为例
Feasibility of Characterizing Water States Based on Isothermal Adsorption Models: A Case Study of Water Desorption of Glutinous Rice Flour
摘要
Abstract
The distribution of water in different states and the characteristics of the water states are crucial for food materials.As the result of interactions between water and the solid matrices,isothermal water adsorption inevitably reflects the energy state of adsorbed water.The Caurie and Henderson models,which are often used in food research,together with four composite isothermal adsorption models were applied to model the water desorption of glutinous rice flour.The results were used to elaborate the practicability and limitation of characterizing the states of adsorbed water based on isothermal adsorption models.Composite isothermal adsorption models made it possible to understand the distribution of water in different states and its evolution with water activity from the water adsorption data.Fitting performance evaluation was not enough to identify the most suitable composite model.Additional confirmation by other techniques were necessary in some cases.Judging whether the unique assumption of a model was satisfied or not was a feasible strategy for identifying the most suitable model for food materials.关键词
水分状态/等温吸附/相互作用/可行性/糯米粉Key words
water state/isothermal adsorption/interaction/feasibility/glutinous rice flour分类
轻工纺织引用本文复制引用
张华,段瑞谦,赵学伟,冯志强..根据等温吸附模型进行水分状态分析的可行性——以糯米粉的水分解吸为例[J].食品科学,2018,39(5):57-65,9.基金项目
2014年河南省重大科技专项(141100110400) （141100110400）
河南省食品生产与安全协同创新中心开放基金项目(FCIC201605) （FCIC201605）
