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Effect of Infrared Radiation on Water Absorption of Konjac Glucomannan Films and Structure Characterization

XU Mei,ZHU Yu-peng,WANG Chao,GONG Yuan-yuan,LI Dong-sheng,CAO Yue-ze   

  1. 1. College of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan 430068, China;
    2. Research Center of Food Fermentation Engineering and Technology of Hubei Province, Wuhan 430068, China
  • Online:2013-06-15 Published:2013-06-03

Abstract:

In this work, we used one-factor-at-a-time design to explore the effects of infrared radiation temperature, time
and strength and the molecular weigth of konjac glucomannan (KGM) on water absorption of KGM films. Meanwhile,
scanning electron microscopy, infrared spectroscopy and X-ray diffraction was used to characterize the structure of KGM
films. The results showed that infrared radiation had a substantial influence on water absorption of KGM films. Moreover,
radiation temperature was negatively correlated with water adsorption of KGM films, and infrared radiation induced
oxidative degradation of KGM molecules.

Key words: konjac glucomannan, infrared radiation, film, water absorption, structure characterization