Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour
Abstrak
ObjectiveTo propose a method for modifying the existed isotherm model based on molecular thermodynamics.MethodsThe phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect. Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20，30，40 ℃ were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values.ResultsThe modified model can describe the adsorption and desorption of wheat flour very well, give reasonable parameter values, and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing, swelling and adsorption effects to the chemical potential of water.ConclusionOur approach for modifying the molecular thermodynamic isotherm model is effective and reasonable.
Topik & Kata Kunci
Penulis (5)
ZHAO Xuewei
YANG Yi
WEI Xiaoxiao
WANG Hongwei
ZHANG Hua
Akses Cepat
PDF tidak tersedia langsung
Cek di sumber asli →- Tahun Terbit
- 2024
- Sumber Database
- DOAJ
- DOI
- 10.13652/j.spjx.1003.5788.2024.80053
- Akses
- Open Access ✓