期刊文献+

渗透脱水对芒果解吸等温线和玻璃化转变温度的影响

Effect of Osmotic Dehydration on Desorption Isotherm and Glass Transition Temperature of Mango
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摘要 为提高芒果贮藏期品质,试验采用GAB模型和Gordon-Taylor方程分别拟合了芒果吸附等温线与玻璃化转变温度等试验数据,并且研究了经渗透脱水处理后,芒果玻璃化转变温度及解吸等温线的变化规律。试验结果表明:经渗透脱水处理后的芒果解吸等温线仍满足GAB模型,当水分活度增大时,平衡干基含水率也不断增大;在不同的水分活度区间,渗透溶液种类对芒果解吸等温线的影响显著;芒果玻璃化转变温度随着渗透脱水后固形物湿基质量分数的减少而降低,经过葡萄糖、蔗糖和麦芽糖等渗透处理芒果后,水分子的塑化作用逐渐变弱。 In order to improve the quality of mango storage, the GAB model and Gordon-Taylor equation were used to fit the mango adsorption isotherm and glass transition temperature respectively, and the range of glass transition temperature and desorption isotherm of mango after osmotic dehydration treatment were studied. The results showed that the desorption isotherm of mango after osmotic dehydration treatment was still consistent with the GAB model, and the water content of the dry basis increases with the increase of water activity. In different water activity intervals, the glass transition temperature of mango decreases with the decrease of the wet mass fraction of the solid matter after osmotic dehydration, and the plasticizing effect of the water molecules was weakened after the treatment of mango with glucose, sucrose and maltose.
作者 赵云波 袁越锦 王栋 徐英英 谈明磊 ZHAO Yunbo, YUAN Yuejin, WANG Dong, XU Yingying, TAN Minglei (College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology (Xi'an 710021))
出处 《食品工业》 北大核心 2018年第4期252-255,共4页 The Food Industry
基金 国家重点研发计划(2017YFD0400900) 陕西省自然科学基金资助项目(2016JM4012) 陕西省教育厅自然科学专项计划项目(16JK1090)
关键词 芒果 渗透脱水 玻璃化转变温度 解吸等温线 mango osmotic dehydration glass transition temperature adsorption isotherm
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