食品科学2026，Vol.47Issue(8)：75-84,10.DOI:10.7506/spkx1002-6630-20251024-165
金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析
Droplet Evaporation and Deposition Patterns of Jinsha Jiangxiangxing Baijiu
摘要
Abstract
This study systematically investigated the droplet evaporation behavior and deposition pattern characteristics of Jinsha Jiangxiangxing Baijiu,and analyzed the correlation between the deposition patterns and sensory quality.The results showed that during evaporation,all Baijiu samples of different quality grades exhibited particle self-assembly,with particles moving and depositing under the influence of the internal fluid flow within the droplet.The deposition patterns left at the interface after droplet evaporation significantly varied with the degree of self-assembly and fluid flow effects.High-quality samples(Grades I-III)showed a greater number of self-assembled particles at the three-phase contact line,while low-quality samples(Grade IV and V)had fewer particles.The observation of evaporation modes revealed that Grades I-III primarily exhibited a mixed evaporation mode of constant contact angle(CCA)and constant contact radius(CCR),accompanied by pronounced"pinning-slipping"phenomena,resulting in irregular multi-ring deposition patterns with more abundant particle distribution within the rings.In contrast,Grades IV and V mainly followed the CCR evaporation mode,forming typical coffee-ring structures with sparse particle distribution within the rings.Image analysis indicated a significantly positive correlation between the integrated optical density of deposition patterns and sensory scores,validated using various commercially available Baijiu products.Gas chromatography-mass spectrometry(GC-MS)analysis suggested that this correlation was closely associated with the content of long-chain fatty acid ethyl esters in Baijiu.This study provides a visualization-based method for evaluating the quality of Jiangxiangxing Baijiu through deposition patterns,offering a new strategy for the rapid quality evaluation of Jiangxiangxing base and finished Baijiu.关键词
白酒/液滴蒸发/沉积图案/质量评价/长链脂肪酸乙酯Key words
Baijiu/droplet evaporation/deposition patterns/quality assessment/long-chain fatty acid ethyl esters分类
轻工纺织引用本文复制引用
钟羊,刘永明,谭启波,杨明,甘霖耀,程铁辕,袁思棋,张智..金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析[J].食品科学,2026,47(8):75-84,10.基金项目
四川省科技计划重点研发项目(2024YFFK0424) （2024YFFK0424）
四川省自然科学基金项目(2026NSFSC0150) （2026NSFSC0150）
中国轻工业酿酒生物技术及智能制造重点实验室基金(2023-04) （2023-04）
酿造生物技术与应用四川省重点实验室开放课题(NJ2023-01) （NJ2023-01）
