济麦系列品种(系)全麦粉水分吸附/解吸曲线的研究
Study on Moisture Adsorptive and Desorptive Isotherms of Whole Wheat Flour of Jimai Varieties(Lines)
陈雪燕 1曹子怡 2刘秀坤 3肖延军 3张荣亭 4郭雷 3蒲艳艳 1李兴军 2高欣 3程敦公3
作者信息
- 1. 山东省农业科学院农作物种质资源研究所,山东 济南 250100
- 2. 国家粮食和物资储备局科学研究院/粮食储运国家工程研究中心,北京 102209
- 3. 山东省农业科学院作物研究所/小麦玉米国家工程中心/农业农村部黄淮北部小麦生物学与遗传育种重点实验室/山东省小麦技术创新中心,山东 济南 250100
- 4. 济南市农业科学研究院,山东 济南 250316
- 折叠
摘要
本试验采用动态水分吸附测定仪,在温度为 15~35℃、平衡相对湿度(ERH)为 10%~90%范围内测定 8 个济麦系列品种(系)全麦粉的水分吸附/解吸等温线,结果它们均显示为S型曲线,解吸与吸附曲线之间存在滞后现象,以品种济麦 20 的滞后环最大.对供试样品全麦粉等温线拟合的 8 个方程进行优劣排序后,确定了较佳方程MGAB、MOE、MCPE、CAE、Poly,并求出了各方程的系数;采用解吸等温线分析样品全麦粉可知,8 个品种(系)的全麦粉在 25℃下的相对安全水分范围为 13.24%~14.42%,平均值是 13.72%.济麦4227 全麦粉的单分子层含水率和固体颗粒表面积均高于其他样品.该研究结果可为济麦系列品种(系)全麦粉的安全贮存、后期加工提供科学指导和技术依据.
Abstract
The moisture adsorptive and desorptive isotherms of whole wheat flour of eight Jimai varieties(lines)were measured by a dynamic moisture sorption meter in temperature range of 15~35℃and equilibri-um relative humidity(ERH)range of 10%~90%.They all showed sigmoid curves with a hysteresis between desorption and adsorption isotherms.The hysteresis loop was the biggest in Jimai 20 cultivar.After ranking the eight equations that fitted the isotherms of the whole wheat flour of the test samples,the better equations as MGAB,MOE,MCPE,CAE and Poly were determined,and their coefficients were solved.The desorption iso-therm was used to analyze the whole wheat flour of the tested samples,resulting that the range of the relatively safe moisture content was 13.24%to 14.42%at 25℃with the mean of 13.72%.The monolayer moisture con-tent and solid surface area of Jimai 4227 whole wheat flourwere higher than those of the other samples.The re-search results could provide scientific guidance and technical basis for the safe storage and later processing of whole wheat flour of Jimai varieties(lines).
关键词
济麦系列/全麦粉/动态水分吸附/解析/平衡水分/单分子层含水率/固体颗粒表面积Key words
Jimai varieties/Whole wheat flour/Dynamic moisture adsorption and desorption/Equilibri-um moisture/Monolayer moisture content/Solid surface area引用本文复制引用
出版年
2024