甘蓝型油菜籽水分解吸等温线及热力学性质
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摘要
为了提高油菜籽储藏期间的稳定性,延长其保质期。采用静态称量法对油菜籽在20、30、40℃温度条件下的解吸特性进行研究,将实验数据用5种常见数学模型进行拟合并对最佳模型进行解析。采用净等量吸附热(q_(st))、扩张压力(Φ)、微分熵(ΔS)、净积分焓(q_(in))、净积分熵(ΔS_(in))以及焓熵互补等特征参数对其热力学性质进行描述。结果表明,油菜籽等温线属于Type Ⅱ类曲线,油菜籽的平衡含水率与水分活度呈正相关,一定水分活度下,平衡含水率与温度呈负相关;描述水分活度与平衡含水率关系最佳模型为GAB模型,不同温度条件下模型决定系数R~2的平均值为0.993 7,卡方x~2的范围为1.396 5×10~(-5)～0.778,残差平方和RSS最低值为4.189 6×10~(-6);较高Φ值能提高干燥速率,储藏过程中,较低Φ值能延长物料保质期;对ΔS_(in)与平衡含水率的关系分析得到最低ΔS_(in)值,在20、30、40℃条件下,籽粒内结合水和单分子层吸附水分子最稳定的平衡含水率分别为5.03%、4.92%以及4.88%。
The Static weighing method was adopted to reveal the thermodynamic properties of rapeseed at different temperatures(20,30,40 ℃)in order to extend the shelf life.The 5 mathematical models were adopted to simulate the experimental data and the optimal was analyzed.The indexes including q_(st)、Φ、△S、q_(in)、and △S_(in) were used for evaluating the thermodynamic properties of rapeseed.The results showed that the sorption isotherm of rapeseed were Type Ⅱ,the equilibrium moisture content increased with the increase of water activity while increased with the decrease of temperature.GAB model was analyzed to be the optimal model for describing the thermodynamic properties of rapeseed and the mean evaluation index determination coefficient R~2 was 0.99 37,chi-square χ~2 was in 1.396 5 ×10~(-5)-0.778 and the minimum value of residual sum of squares RSS was 4.189 6 × 10~(-6); The drying rate could be improved by increasing the spreading pressure Φ,and the low spreading pressure could help to extend storage time and improve its quality in the shelf period.The minimum value of integral entropy △S_(in) was calculated by fitting the relationship between integral entropy △S_(in) and equilibrium moisture content Me,and the most stable condition was found to be the M_e 5.03、4.92 and 4.88% at temperatures 20,30,40 ℃,respectively.
The Static weighing method was adopted to reveal the thermodynamic properties of rapeseed at different temperatures(20,30,40 ℃)in order to extend the shelf life.The 5 mathematical models were adopted to simulate the experimental data and the optimal was analyzed.The indexes including q_(st)、Φ、△S、q_(in)、and △S_(in) were used for evaluating the thermodynamic properties of rapeseed.The results showed that the sorption isotherm of rapeseed were Type Ⅱ,the equilibrium moisture content increased with the increase of water activity while increased with the decrease of temperature.GAB model was analyzed to be the optimal model for describing the thermodynamic properties of rapeseed and the mean evaluation index determination coefficient R~2 was 0.99 37,chi-square χ~2 was in 1.396 5 ×10~(-5)-0.778 and the minimum value of residual sum of squares RSS was 4.189 6 × 10~(-6); The drying rate could be improved by increasing the spreading pressure Φ,and the low spreading pressure could help to extend storage time and improve its quality in the shelf period.The minimum value of integral entropy △S_(in) was calculated by fitting the relationship between integral entropy △S_(in) and equilibrium moisture content Me,and the most stable condition was found to be the M_e 5.03、4.92 and 4.88% at temperatures 20,30,40 ℃,respectively.
引文
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[23]SIMAL S,FEMENIA A,AFRICA C P,et al.Water desorption thermodynamic properties of pineapple[J].Journal of Food Engineering,2007,80(4):1293-1301
[24]朱恩龙,杨昭,尹海蛟,等.青豆种子等温线及平衡含水率模型[J].天津大学学报(自然科学与工程技术版),2012,45(5):400-404ZHU E L,YANG Z,YI H J,et al.Water sorption isotherms and equilibrium moisture content models for green soybean seeds[J].Jounal of Tianjin University,2012,45(5):400-404
[25]ALMUHTASEB A H,WAM M M,TRA M.Moisture sorption isotherm characteristics of food products:a review[J].Food&Bioproducts Processing,2002,80(2):118-128
[26]CORREA P C,REIS M F T,BOTELHO F M,et al.Moisture desorption isotherms of cucumber seeds:modeling and thermodynamic properties[J].J Seed Sci,2015,37(ahead):218-225
[27]TORRES M D,MOREIRA R,CHENLO F,et al.Water adsorption isotherms of carboxymethyl cellulose,guar,locust bean,tragacanth and xanthan gums[J].Carbohydrate Polymers,2012,89(2):592-598
[28]石启龙,赵亚,马占强.雪莲果吸附等温线及热力学性质研究[J].农业机械学报,2014,45(1):214-221SHI Q L,ZHAO Y,MA Z Q.Moisture sorption isotherm and thermodynamic properties of yacon[J].Transactions of the Chinese Society for Agricultural,2014,45(1):214-221
[29]IGLESIAS H A,CHIRIFE J,VIOLLAZ P.Thermodynamics of water vapour sorption by sugar beet root[J].International Journal of Food Science&Technology,2010,11(1):91-101
[30]KAYA S,KAHYAOGLU T.Moisture sorption and thermodynamic properties of safflower petals and tarragon[J].Journal of Food Engineering,2007,78(2):413-421.
[2]RAHMAN M S.Challenges beyond F-value,water activity and glass transition concept in determining food stability[J].Institution of Engineers Bangladesh,2013,27(1):48-52
[3]MALTINI E,TORREGGIANI D,VENIR E,et al.Water activity and preservation of plant foods[J].Food Chemistry,2003,82(1):79-86
[4]赵亚,张平平,石启龙.花生壳/仁的吸附等温线与热力学特性[J].食品科学,2017,38(7):55-62ZHAO Y,ZHANG P P,SHI Q L.Moisture adsorption isotherms and thermodynamic properties of peanut shell and kemel[J].Food Science,2017,38(7):55-62
[5]AGHA M K K,LEE W S,BUCKLIN R A,et al.Sorption isotherms for triticale seed[J].Transactions of the Asabe,2014,57(57):901-904
[6]LIN G,YANG H,WANG X,et al.The moisture sorption characteristics and modelling of agricultural biomass[J].Biosystems Engineering,2016,150:191-200
[7]BARATI M,ZARE D,ZOMORODIAN A.Moisture sorption isotherms and thermodynamic properties of safflower seed using empirical and neural network models[J].Journal of Food Measurement&Characterization,2016,10(2):236-246
[8]KOUHILA M,IDLIMAM A,ETHMANE K C S,et al.Moisture sorption isotherms and thermodynamic properties[J].International Journal of Food Science&Technology,2016,43(10):1824-1831
[9]庄棪,戴欣烨,崔群,等.薰衣草吸附干燥特性及工艺条件研究[J].高校化学工程学报,2017,31(4):810-817ZHUANG Y,DAI X Y,CUI Q,et al.Study on adsorption drying of lavender:characteristies and processes[J].Journal of Chemical Engineering of Chinese Universities,2017,31(4):810-817
[10]杨昭,李想,陶志超.豌豆种子吸附等温线与热力学性质研究[J].农业机械学报,2017,48(10):323-329YANG Z,LI X,TAO Z C.Sorption isotherms and thermodynamic properties of pea seed[J].Transactions of the Chinese Society for Agricultural,2017,48(10):323-329
[11]MAJD K M,KARPARVARFARD S H,FARAHNAKY A,et al.Thermodynamic properties of water sorption isotherms of grape seed[J].International Agrophysics,2014,28(1):63-71
[12]OUERTANI S,AZZOUZ S,HASSINI L,et al.Moisture sorption isotherms and thermodynamic properties of Jack pine and palm wood:Comparative study[J].Industrial Crops&Products,2014,56(56):200-210
[13]裴静.南瓜籽薄层干燥和振动流化干燥特性的试验研究[D].北京:中国农业大学,2001PEI J.Study on thin-layer drying and vibrofluidized bed drying of pumpkin seeds[D].Beijing:China Agricultural University,2001
[14]孟岳成,王君,房升,等.熟化红薯热风干燥特性及数学模型适用性[J].农业工程学报,2011,27(7):387-362MENG Y C,WAMG J,FANG S,et al.Drying characteristics and mathematical modeling of hot air drying of cooked sweet potatoes[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(7):387-362
[15]王宁,刘文秀,李凤城,等.杏低温薄层干燥试验与建模[J].农业机械学报,2011,42(1):140-143WANG N,LIU W X,LI F C,et al.Thin layer drying model of apricot at low temperature[J].Transactions of the Chinese Society for Agricultural,2011,42(1):140-143
[16]LEWICKI P P.The applicability of the GAB model to food water sorption isotherms[J].International Journal of Food Science&Technology,1997,32(6):553-557
[17]ARSLAN N,TOGRUL H.The fitting of various models to water sorption isotherms of tea stored in a chamber under controlled temperature and humidity[J].Journal of Stored Products Research,2006,42(2):112-135
[18]GILES C H,SMITH D,HUITSON A.A general treatment and classification of the solute adsorption isotherm.I.Theoretical[J].International Journal of Nanoscience,1974,10(3):391-396
[19]HALSEY G.Physical adsorption on non-uniform surfaces[J].Journal of Chemical Physics,1948,16(10):931-937
[20]AVIARA N A,AJIBOLA 0 0,ONI S A.Sorption equilibrium and thermodynamic characteristics of soya bean[J].Biosystems Engineering,2004,87(2):179-190
[21]SANNI L 0,ATERE C,KUYE A.Moisture sorption isotherms offufu and tapioca at different temperatures[J].Journal of Food Engineering,1997,34(2):203-212
[22]李兴军,郑亿青,盛岩,等.油菜籽平衡水分及吸着等热研究[J].粮油食品科技,2013,21(5):32-36LI X J,ZHENG Y Q,SHENG Y,et al.Research on equilibrium moisture and isosteric heat of sorption of rapeseed[J].Sciences and Technology of Cereals,Oils and Foods,2013,21(5):32-36.
[23]SIMAL S,FEMENIA A,AFRICA C P,et al.Water desorption thermodynamic properties of pineapple[J].Journal of Food Engineering,2007,80(4):1293-1301
[24]朱恩龙,杨昭,尹海蛟,等.青豆种子等温线及平衡含水率模型[J].天津大学学报(自然科学与工程技术版),2012,45(5):400-404ZHU E L,YANG Z,YI H J,et al.Water sorption isotherms and equilibrium moisture content models for green soybean seeds[J].Jounal of Tianjin University,2012,45(5):400-404
[25]ALMUHTASEB A H,WAM M M,TRA M.Moisture sorption isotherm characteristics of food products:a review[J].Food&Bioproducts Processing,2002,80(2):118-128
[26]CORREA P C,REIS M F T,BOTELHO F M,et al.Moisture desorption isotherms of cucumber seeds:modeling and thermodynamic properties[J].J Seed Sci,2015,37(ahead):218-225
[27]TORRES M D,MOREIRA R,CHENLO F,et al.Water adsorption isotherms of carboxymethyl cellulose,guar,locust bean,tragacanth and xanthan gums[J].Carbohydrate Polymers,2012,89(2):592-598
[28]石启龙,赵亚,马占强.雪莲果吸附等温线及热力学性质研究[J].农业机械学报,2014,45(1):214-221SHI Q L,ZHAO Y,MA Z Q.Moisture sorption isotherm and thermodynamic properties of yacon[J].Transactions of the Chinese Society for Agricultural,2014,45(1):214-221
[29]IGLESIAS H A,CHIRIFE J,VIOLLAZ P.Thermodynamics of water vapour sorption by sugar beet root[J].International Journal of Food Science&Technology,2010,11(1):91-101
[30]KAYA S,KAHYAOGLU T.Moisture sorption and thermodynamic properties of safflower petals and tarragon[J].Journal of Food Engineering,2007,78(2):413-421.