• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Sorption equilibrium moisture and isosteric heat of Chinese wheat flours
【24h】

Sorption equilibrium moisture and isosteric heat of Chinese wheat flours

机译：吸附平衡水分和等排的热量中国的小麦面粉

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Data on equilibrium moisture content (EMC) for six Chinese wheat flour varieties were collected by a gravimetric method at 11-96% equilibrium relative humidity (ERH) and a temperature range of 10-35 degrees C. Six models were fitted to the sorption data, with the modified Guggenheim Anderson deBoer equation, modified Henderson equation (MHE), and a polynomial equation being the best fits. At a constant ERH, the EMC was negatively correlated with temperature, whereas there was a strong effect of temperature on the sorption isotherms of the wheat flours. Initially, the isosteric heats of adsorption for the wheat flours decreased rapidly with increasing sample moisture content (MC); however, when MC was higher than 15% of the wet basis, further increases in MC caused a slight decrease in heat adsorption values. The heat of vaporisation of the wheat flours approached the latent heat of pure water at a moisture content of similar to 17.5% wet basis, which was similar to 2,500 kJ/kg. The isosteric heat of sorption values of the wheat flours predicted by the modified Chung-Pfost equation (MCPE) and MHE model negatively correlated with temperature. At 70% ERH, the safe-storage MC of the wheat flours were 14.71 and 13.88% wet basis at 25 and 35 degrees C, respectively. Among the six varieties of wheat flours, dumpling flour had significantly higher peak and conclusion temperatures of gelatinisation, and solvent retention capacity (water and lactate) than Gaojin flour, but the latter had a higher peak enthalpy of gelatinisation than dumpling flour. Mixolab pasting analysis at constant hydration further showed that Gaojin four had significantly higher protein weakening and starch setback, but less dough development time and stability time, and lower amylase activity than dumpling flour. These may explain why Gaojin flour has higher moisture sorption isotherms than dumpling flour at the studied temperature range.
机译：数据平衡含水率(EMC) 6中国小麦面粉收集的品种平衡相对重量法在11 - 96%湿度(二)和温度范围10 - 35度c 6吸附模型数据,修改后的古根海姆安德森亨德森deBoer方程,修正方程(加入),和一个多项式方程是最好的适合。与温度有关,而有一个温度对吸附的影响等温线的小麦面粉。等排的小麦的吸附热面粉与增加样品迅速下降水分含量(MC);高于15%的湿基,进一步MC的增加引起的轻微下降,热吸附值。小麦面粉靠近潜热纯水的水分含量相似17.5%湿基,类似于2500年焦每千克。小麦面粉预测的修改Chung-Pfost方程(MCPE)和加入模型温度呈负相关。二、安全储存MC的小麦面粉13.88%和14.71湿基在25 - 35度C,分别。面粉,饺子面粉有显著提高峰值温度和结论糊化,溶剂保留能力(水和乳酸)比Gaojin面粉,但后者有更高的峰值的焓比饺子面粉糊化。粘贴进一步分析恒定水化表明Gaojin四个明显更高蛋白质和淀粉挫折走软,但更少面团的开发时间和稳定时间,淀粉酶活性低于饺子面粉。或许可以解释为什么Gaojin面粉具有较高的水分比饺子面粉的吸附等温线研究温度范围内。

著录项

相似文献

  • 外文文献
  • 中文文献
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号