豌豆浸泡过程中的吸水动力学研究  

Study on Water Absorption Kinetics of Peas during Soaking

作　　者：杨积鹏 魏华 刘建福[1] YANG Jipeng;WEI Hua;LIU Jianfu(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2022年第8期105-110,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2017YFD0401200)。

摘　　要：利用Peleg模型方程和低场核磁共振技术(LF-NMR)对豌豆浸泡吸水过程进行研究,目的是通过新的角度来解释豌豆浸泡过程中水分子的动态变化,通过把豌豆浸泡在不同水合温度和不同浸泡时长的环境中,每隔1 h测定其含水量、脉冲信号幅值、弛豫时间。结果表明,在25~40℃浸泡条件下,豌豆中的含水量可以用Peleg方程进行模拟,得到常数K_(1)、K_(2),其中K_(1)随着温度的升高而递减,相对误差E均小于10%,以及活化能(E_(a))为32.01 kJ/mol;此外,豌豆在浸泡过程中出现3种状态的水(强结合水、弱结合水、自由水),随着浸泡温度的升高,自由水和结合水的含量呈现先增加后平衡的趋势,且温度越高,达到平衡时间越短,最终确定最佳的浸泡时间为10 h。The Peleg model equation and low-field nuclear magnetic resonance(LF-NMR)were utilized to study the water absorption process of pea during soaking,for the purpose of explaning the dynamic water absorbing process of peas from a new point of view.By immersing peas in the environment of different hydration temperature and different soaking time,and taking out every 1 h for testing the water absorption,pulse signal amplitude,and relaxation time.From the results,the changing of the water content in peas during soaking at 25~40℃ could be simulated by the Peleg equation.The constants K_(1) and K_(2) were obtained,the constant K_(1) decreased with the increasing of temperature,and the percentage deviation modulus E was less than 10%,and the activation energy(E_(a))of the soaking process was 32.01 kJ/mol.In addition,there were three states of water in the pea soaking process,including strongly bound water,weakly bound water,free water.The soaking temperature rose,the content of free water and bound water increased first and then balanced,and the higher the temperature,the shorter the time to reach equilibrium.Finally,the optimal soaking time was determined to be 10 h.

关 键 词：豌豆 浸泡 Peleg方程 低场核磁共振 吸水动力学 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]