根据等温吸附模型进行水分状态分析的可行性——以糯米粉的水分解吸为例  

Feasibility of Characterizing Water States Based on Isothermal Adsorption Models: A Case Study of Water Desorption of Glutinous Rice Flour

作　　者：张华[1,2,3] 段瑞谦 赵学伟 冯志强[4] ZHANG Hua;DUAN Ruiqian;ZHAO Xuewei;FENG Zhiqiang(School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450002, China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China;Sanquan Foods Co. Ltd., Zhengzhou 450044, China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南省食品生产与安全协同创新中心,河南郑州450002 [3]河南省冷链食品质量安全控制重点实验室,河南郑州450002 [4]三全食品有限公司,河南郑州450044

出　　处：《食品科学》2018年第5期57-65,共9页Food Science

基　　金：2014年河南省重大科技专项(141100110400);河南省食品生产与安全协同创新中心开放基金项目(FCIC201605)

摘　　要：水分在不同状态之间的分配及每个状态的性质对食品物料具有十分重要的影响。水分的等温吸附过程是水分与固体基质之间相互作用的结果,必然体现被吸附水分的能量状态。本研究采用食品研究中常用的Caurie模型和Henderson模型以及4种组合等温吸附模型,对糯米粉的水分等温解吸数据进行分析,并以其结果为例,阐述利用等温吸附模型进行水分状态分析的可行性和局限性。组合模型为根据食品的等温吸附数据解析出水分在不同状态间的分布及其随水分活度的变化提供了一种可能,但要先确定最适模型。在确定最适模型时,往往不能只根据模型的拟合性能,有时还需要其他技术测定结果的佐证。对食品物料来说,判断模型自身独特的假设前提是否被满足是确定最适模型的较为可行的策略。The distribution of water in different states and the characteristics of the water states are crucial for food materials.As the result of interactions between water and the solid matrices,isothermal water adsorption inevitably reflects the energy state of adsorbed water.The Caurie and Henderson models,which are often used in food research,together with four composite isothermal adsorption models were applied to model the water desorption of glutinous rice flour.The results were used to elaborate the practicability and limitation of characterizing the states of adsorbed water based on isothermal adsorption models.Composite isothermal adsorption models made it possible to understand the distribution of water in different states and its evolution with water activity from the water adsorption data.Fitting performance evaluation was not enough to identify the most suitable composite model.Additional confirmation by other techniques were necessary in some cases.Judging whether the unique assumption of a model was satisfied or not was a feasible strategy for identifying the mosts uitable model for food materials.

关 键 词：水分状态 等温吸附 相互作用 可行性 糯米粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]