食品科学2024，Vol.45Issue(5)：10-17,8.DOI:10.7506/spkx1002-6630-20230821-151
根据Vrentas-Vrentas理论模拟小麦粉的水分吸附滞后:模型参数χ及k表示为Fermi函数的形式
Use of the Fermi Function to Describe Wheat Four Water Sorption Hysteresis:Model Parameters χ and k Based on Vrentas-Vrentas Theoretical Simulation
摘要
Abstract
Water sorption and its hysteresis are widespread phenomena that are important for food processing and food quality.In the present study,water sorption and desorption isotherms of wheat flour were measured at three temperatures using a dynamic vapor sorption(DVS)instrument,and modeled according to the Vrentas-Vrentas(VV)theory.Results showed that the degree of water sorption hysteresis decreased with an increase in temperature.In addition,overlapping between desorption and sorption isotherms was observed at high water activity.Based on this,an approach was proposed to determine the critical water content at which glass transition occurs.For both water sorption and desorption,the Flory-Huggins interaction parameter χ varied with the volume fraction of water,and a modified Fermi function was proposed using the Peleg model to describe this relationship.When desorption isotherms were modeled based on the sorption parameter χ,the VV model parameter k was expressed as a function of the volume fraction of water using a Fermi-type function.关键词
吸附滞后/Vrentas-Vrentas理论/相互作用/玻璃化转变/Fermi函数/小麦粉Key words
sorption hysteresis/Vrentas-Vrentas theory/interaction/glass transition/Fermi function/wheat flour分类
轻工业引用本文复制引用
杨毅,赵学伟,魏笑笑,王宏伟,张华..根据Vrentas-Vrentas理论模拟小麦粉的水分吸附滞后:模型参数χ及k表示为Fermi函数的形式[J].食品科学,2024,45(5):10-17,8.基金项目
国家自然科学基金区域联合基金重点项目(U22A20537) （U22A20537）
