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
赵学伟 1杨毅 2魏笑笑 2王宏伟 1张华1
作者信息
- 1. 郑州轻工业大学食品与生物工程学院,河南 郑州 450001;河南省冷链食品质量安全控制重点实验室,河南 郑州 450001
- 2. 郑州轻工业大学食品与生物工程学院,河南 郑州 450001
- 折叠
摘要
[目的]提出一种分子热力学水分等温吸附模型改进办法.[方法]采用高分子物理中的幻影模型表达膨胀效应对化学势的贡献,以改进该模型;采用动态水分吸附分析仪测定小麦粉在20,30,40℃下的等温吸湿和解吸平衡水分,采用改进模型对水分等温吸附数据进行拟合,并分析拟合参数值的合理性.[结果]改进模型能够较好模拟小麦粉的水分等温吸附且参数值基本合理,能够合理预测小麦粉等温吸附过程中强结合水和弱结合水含量随水分活度的变化,以及混合效应、膨胀效应、吸附效应对水分化学势的贡献.[结论]研究提出的对现有分子热力学等温吸附模型的改进是有效且合理的.
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
出版年
2024
国家科技期刊平台
NSTL
万方数据