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当前位置: 首页 > 文章 > 方便米粉的水分吸附和热力学特性 食品科学 2019 (15) 8-14
Position: Home > Articles > Moisture Sorption Isotherms and Thermodynamic Properties of Instant Rice Noodles FOOD SCIENCE 2019 (15) 8-14

方便米粉的水分吸附和热力学特性

作  者：
万婕;夏雪;周国辉;刘成梅;丁月平
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
米粉;水分吸附等温线;净等量吸附热;微分吸附熵
摘  要：
为了给方便米粉的加工和贮藏过程提供理论指导,根据吸附原理,在环境温度分别为15、25℃和35℃时,采用静态称量法研究方便米粉的吸附等温线。采用7个常见的非线性回归方程对吸附实验进行拟合,以决定系数、平均相对偏差和标准估计误差为评价指标,确定最佳拟合模型及其参数,探讨方便米粉水分吸附过程中净等量吸附热、微分吸附熵和焓熵互补等热力学性质的变化。结果表明,方便米粉的水分吸附特性属于II型等温线,Peleg和GAB模型都适合描述方便米粉的水分吸附特性。用GAB模型拟合得到的单分子层水分含量X0在15、25℃和35℃下分别为9.23%、8.34%和7.65%(干基)。在水分吸附过程中,方便米粉的净等量吸附热和微分吸附熵都会随着平衡水分含量的升高而明显下降;同时,存在焓熵补偿现象;根据实验结果绘制净等量吸附热与微分吸附熵的关系图,计算获得方便米粉的吸附过程属于焓驱动和自发过程。本研究对方便米粉贮藏条件选择和进一步评估不同贮藏条件下方便米粉的贮藏期具有指导作用。
译  名：
Moisture Sorption Isotherms and Thermodynamic Properties of Instant Rice Noodles
作  者：
WAN Jie;XIA Xue;ZHOU Guohui;LIU Chengmei;DING Yueping;State Key Laboratory of Food Science and Technology, Nanchang University;
关键词：
rice noodles;;moisture sorption isotherm;;net isosteric heat of sorption;;differential entropy
摘  要：
In order to provide theoretical guidance for the processing and storage of instant rice noodles, the moisture sorption isotherms at three ambient temperatures(15, 25 and 35 ℃) were determined by gravimetric method. Seven common nonlinear regression models were used to fit the experimental data. By comparison of the determination coefficients, the mean relative deviations and the standard errors of the estimate, the best fitting model was ascertained and its parameters were determined. The thermodynamic properties, namely net isosteric heat of sorption, differential entropy and enthalpyentropy compensation, were determined from the sorption isotherm data. Results indicated that the moisture sorption isotherms belonged to type II behavior. The Peleg and GAB model were suitable for fitting the moisture sorption isotherms.The parameters X0 of the GAB fitted isotherms at 15, 25 and 35 ℃ were 9.23%, 8.34% and 7.65%, respectively. The net isosteric heat of sorption and differential entropy, calculated by using the moisture sorption isotherms decreased as moisture content increased. The enthalpy-entropy compensation theory was applied to the sorption isotherms and the isokinetic temperature for instant rice noodles was calculated by plotting the differential enthalpy versus differential entropy. It was found that the sorption process was enthalpy-controlled and spontaneous. This study provides useful guidance to select proper storage condition for instant rice noodles and further to evaluate the storage periods under different storage conditions.

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