食品与机械2024，Vol.40Issue(10)：1-7,7.DOI:10.13652/j.spjx.1003.5788.2024.80053
基于小麦粉水分等温吸附的分子热力学等温吸附模型改进
Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour
摘要
Abstract
[Objective]To propose a method for modifying the existed isotherm model based on molecular thermodynamics.[Methods]The phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect.Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20,30,40℃were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values.[Results]The modified model can describe the adsorption and desorption of wheat flour very well,give reasonable parameter values,and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing,swelling and adsorption effects to the chemical potential of water.[Conclusion]Our approach for modifying the molecular thermodynamic isotherm model is effective and reasonable.关键词
水分吸附/分子热力学/化学势/自由能/相平衡/小麦粉Key words
water sorption/molecular thermodynamics/chemical potential/free energy/phase equilibrium/wheat flour引用本文复制引用
赵学伟,杨毅,魏笑笑,王宏伟,张华..基于小麦粉水分等温吸附的分子热力学等温吸附模型改进[J].食品与机械,2024,40(10):1-7,7.基金项目
国家自然科学基金区域联合基金重点项目(编号:U22A20537) （编号:U22A20537）
