菊花粉水分吸附等温线及热力学特性

doi:10.7506/spkx1002-6630-20210201-001

食品科学 ›› 2022, Vol. 43 ›› Issue (3): 62-69.doi: 10.7506/spkx1002-6630-20210201-001

菊花粉水分吸附等温线及热力学特性

程新峰，潘玲，徐保国，崇敏

（1.安徽师范大学生态与环境学院，安徽芜湖 241002；2.江苏大学食品与生物工程学院，江苏镇江 212013；3.安徽师范大学生命科学学院，安徽芜湖 241002）

出版日期:2022-02-15 发布日期:2022-03-08
基金资助:
安徽省自然科学基金项目（2008085MC103）；江南大学食品科学与技术国家重点实验室开放课题（SKLF-KF-201903）；安徽高校自然科学研究重点项目（KJ2019A0495）；国家级大学生创新创业训练计划项目（201910370069）

Moisture Adsorption Isotherms and Thermodynamic Properties of Chrysanthemum Powder

CHENG Xinfeng, PAN Ling, XU Baoguo, CHONG Min

(1. School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China;2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;3. College of Life Sciences, Anhui Normal University, Wuhu 241002, China)

Online:2022-02-15 Published:2022-03-08

摘要/Abstract

摘要： 为提高菊花粉的贮藏稳定性，分别在20、30 ℃和40 ℃下，采用静态称量法对黄山贡菊粉和金丝皇菊粉的水分吸附等温线进行研究，同时探讨水分吸附过程净等量吸附热、微分熵、熵-焓互补理论、固体单位吸附表面积及有效孔径等热力学特性。结果表明，黄山贡菊粉和金丝皇菊粉的水分吸附遵循II型等温线。Peleg模型最适合描述菊花粉水分吸附特性，其次为GAB模型。在20、30 ℃和40 ℃下，黄山贡菊粉的单分子层水含量分别为0.065 2、0.062 4、0.054 3 g/g（干基）；金丝皇菊粉分别为0.059 4、0.058 1、0.055 7 g/g（干基）。水分吸附过程中，2 种菊花粉的净等量吸附热和微分熵均随平衡水分含量升高呈指数递减。菊花粉水分吸附是一个焓驱动的、非自发的过程。在20、30 ℃和40 ℃下，黄山贡菊粉的固体单位吸附表面积分别为231.22、221.29 m2/g和192.56 m2/g；金丝皇菊粉分别为210.61、206.04 m2/g和197.35 m2/g。随着温度和水分含量升高，菊花内有效孔径也随之增加，其中黄山贡菊粉和金丝皇菊粉的变化范围分别为1.022～10.115 nm和1.029～10.185 nm。本研究可为菊花的干制工艺及贮藏条件的选择提供理论依据。

关键词: 菊花粉；水分吸附等温线；热力学性质；数学模型；平衡水分含量

Abstract: In order to improve the storage stability of chrysanthemum flower powder, the moisture adsorption isotherms of chrysanthemum flower powders from the cultivars ‘Huangshan Gongju’ and ‘Jinsi Huangju’ were determined at 20, 30 and 40 ℃ by gravimetry. The thermodynamic properties, namely net isosteric heat of adsorption (qst), differential entropy (ΔSd), enthalpy-entropy compensation, specific surface area (So) and effective pore size (rp) were also determined from the moisture adsorption data. Results showed that moisture adsorption in chrysanthemum flower powder conformed to type II adsorption isotherms. The Peleg model was found to be the most suitable to describe the water adsorption characteristics of chrysanthemum flower powder, followed by the GAB model. The monolayer moisture content values (Xm, on a dry mass basis) calculated by the GAB model at 20, 30 and 40 ℃ were 0.065 2, 0.062 4 and 0.054 3 g/g for ‘Huangshan Gongju’ chrysanthemum powder; and 0.059 4, 0.058 1 and 0.055 7 g/g for ‘Jinsi Huangju’ chrysanthemum powder, respectively. For both cultivars, qst and ΔSd decreased exponentially with the increase in equilibrium?water content (Xeq). The isokinetic theory indicated the water adsorption isotherm of chrysanthemum powder was an enthalpy-controlled and non-spontaneous process. The So values at 20, 30 and 40 ℃ were 231.22, 221.29 and 192.56 m2/g for ‘Huangshan Gongju’ chrysanthemum powder; and 210.61, 206.04 and 197.35 g/g for ‘Jinsi Huangju’ chrysanthemum powder, respectively. The effective pore size (rp) increased with increasing water content and temperature, ranging from 1.022 to 10.115 nm for ‘Huangshan Gongju’ chrysanthemum powder and from 1.029 to 10.185 nm for ‘Jinsi Huangju’ chrysanthemum powder. This study may provide a theoretical basis to select the proper drying technology and storage conditions for chrysanthemums flowers.

Key words: chrysanthemum powders; moisture adsorption isotherm; thermodynamic properties; mathematical model; equilibrium water content

中图分类号:

TS255.1

程新峰，潘玲，徐保国，崇敏. 菊花粉水分吸附等温线及热力学特性[J]. 食品科学, 2022, 43(3): 62-69.

CHENG Xinfeng, PAN Ling, XU Baoguo, CHONG Min. Moisture Adsorption Isotherms and Thermodynamic Properties of Chrysanthemum Powder[J]. FOOD SCIENCE, 2022, 43(3): 62-69.

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菊花粉水分吸附等温线及热力学特性

Moisture Adsorption Isotherms and Thermodynamic Properties of Chrysanthemum Powder

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