食品中水分含量测定装置的研究现状
|
摘要
食品中水分含量是食品质量控制的一个重要指标,对其测定的装置可分为直接测定装置和间接测定装置,如直接测定装置中的干燥器、干燥箱、蒸馏装置、卡尔费休水分测定仪、卤素水分测定仪、红外水分测定仪、微波水分测定仪;间接测定装置中的阿贝折射仪、阻容法水分测定仪、近红外成分分析仪、核磁共振仪、高光谱成像系统。本文对食品中水分含量测定装置的基本结构,测定原理,应用和优缺点等方面进行了综述,为食品中水分含量测定装置的选择和使用提供参考。
The moisture content in foods is an important indicator of food quality control,and it is determined by direct measurement devices and indirect measurement devices. Direct measurement devices mainly include dryer,drying oven,distillation device,Karl Fischer moisture analyzer,halogen moisture analyzer,infrared moisture analyzer,microwave moisture analyzer. Indirect measurement devices mainly include Abbe refractometer,resistor-container moisture analyzer,near infrared composition analyzers,nuclear magnetic resonance spectrometer,and hyper-spectral imaging system. This paper summarized the basic structure,measuring principle,application,advantages and disadvantages of the moisture contents measuring device in food,and would provide reference for the selection and use of the moisture content measuring device in food.
The moisture content in foods is an important indicator of food quality control,and it is determined by direct measurement devices and indirect measurement devices. Direct measurement devices mainly include dryer,drying oven,distillation device,Karl Fischer moisture analyzer,halogen moisture analyzer,infrared moisture analyzer,microwave moisture analyzer. Indirect measurement devices mainly include Abbe refractometer,resistor-container moisture analyzer,near infrared composition analyzers,nuclear magnetic resonance spectrometer,and hyper-spectral imaging system. This paper summarized the basic structure,measuring principle,application,advantages and disadvantages of the moisture contents measuring device in food,and would provide reference for the selection and use of the moisture content measuring device in food.
引文
[1]Isengard H D.Water content,one of the most important properties of food[J].Food Control,2001,12(7):395-400.
[2]阚建全.食品化学(第2版)[M].北京:中国农业大学出版社,2009.
[3]Gente R,Born N,Vo B N,et al.Determination of leaf water content from terahertz time-domain spectroscopic data[J].Journal of Infrared Millimeter and Terahertz Waves,2013,34(3-4):316-323.
[4]Wu D,Sun D W.Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment:A review-Part II:Applications[J].Innovative Food Science and Emerging Technologies,2013,19(1):15-28.
[5]Chen Q,Zhang C,Zhao J,et al.Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety[J].Trends in Analytical Chemistry,2013,52(52):261-274.
[6]王永华.食品分析(第2版)[M].北京:中国轻工业出版社,2015.
[7]Ho T M,Howes T,Bhandari B R.Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties[J].Journal of Microencapsulation,2016,33(8):763-772.
[8]Rascón M P,Bonilla E,García H S,et al.Tg and aw as criteria for the oxidative stability of spray-dried encapsulated paprika oleoresin[J].European Food Research and Technology,2015,241(2):217-225.
[9]GB 5009.3-2016食品中水分的测定[S].
[10]Vásquez C,Díaz-Calderón P,Enrione J,et al.State diagram,sorption isotherm and color of blueberries as a function of water content[J].Thermochimica Acta,2013,570(9):8-15.
[11]Sánchez-Alonso I,Moreno P,Careche M.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius L.)muscle after different freezing and storage conditions[J].Food Chemistry,2014,153(12):250-257.
[12]Togˇrul H,Arslan N.Moisture sorption behaviour and thermodynamic characteristics of rice stored in a chamber under controlled humidity[J].Biosystems Engineering,2006,95(2):181-195.
[13]Lee H,Rankin S A,Fonseca L M,et al.Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods[J].Journal of Dairy Science,2014,97(5):2567.
[14]Mckeown M S,Trabelsi S,Tollner E W,et al.Dielectric spectroscopy measurements for moisture prediction in Vidalia onions[J].Journal of Food Engineering,2012,111(3):505-510.
[15]Romani S,Rocculi P,Tappi S,et al.Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method[J].Food Chemistry,2016,195:97.
[16]Veillet S,Tomao V,Visinoni F,et al.New and rapid analytical procedure for water content determination:Microwave accelerated Dean-Stark.[J].Analytica Chimica Acta,2009,632(2):203.
[17]Bertouche S,Tomao V,Ruiz K,et al.First approach on moisture determination in food products using alpha-pinene as an alternative solvent for Dean-Stark distillation[J].Food Chemistry,2012,134(1):602-605.
[18]SolaesaáG.,Sanz M T,Falkeborg M,et al.Production and concentration of monoacylglycerols rich in omega-3polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillation[J].Food Chemistry,2016,190:960-967.
[19]Gallina A,Stocco N,Mutinelli F.Karl Fischer Titration to determine moisture in honey:A new simplified approach[J].Food Control,2010,21(6):942-944.
[20]Rapelo A T,Castillo P M,Lengua M D.Propiedades fisicoquímicas,morfológicas y funcionales del almidón de malanga(Colocasia esculenta)[J].Rev Lasallista Investig,2013,10(2):52-61.
[21]Verma T,Wei X,Lau S K,et al.Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food[J].Journal of Food Science,2018.
[22]Chetti M B,Deepa G T,Antony R T,et al.Influence of vacuum packaging and long term storage on quality of whole chilli(Capsicum annuum L.)[J].Journal of Food Science and Technology,2014,51(10):2827.
[23]Doymaz I,Kιpcak A S,Pιskιn S.Characteristics of thin-layer infrared drying of green bean[J].Czech Journal of Food Sciences,2015,33(1):83-90.
[24]Lechtańska J M,Szadzińska J,Kowalski S J.Microwave-and infrared-assisted convective drying of green pepper:Quality and energy considerations[J].Chemical Engineering and Processing,2015,98:155-164.
[25]Chen Q,Bi J,Wu X,et al.Drying kinetics and quality attributes of jujube(Zizyphus jujuba Miller)slices dried by hotair and short-and medium-wave infrared radiation[J].LWT-Food Science and Technology,2015,64(2):759-766.
[26]黄振军,张其龙,崔焰,等.微波水分检测仪在原烟烟包含水率快速检测中的应用[J].烟草科技,2014(1):45-48.
[27]Horuz E,Maskan M.Hot air and microwave drying of pomegranate(Punica granatum L.)arils[J].Journal of Food Science and Technology,2015,52(1):285-293.
[28]Kumar C,Joardder M U H,Farrell T W,et al.Amathematical model for intermittent microwave convective(IMCD)drying of food materials[J].Drying Technology,2015,34(8).
[29]Bemer H L,Limbaugh M,Cramer E D,et al.Vegetable organogels incorporation in cream cheese products[J].Food Research International,2016,85:67-75.
[30]Richardson A M,Tyuftin A A,Kilcawley K N,et al.The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies[J].LWT,2018,95.
[31]徐振方,孟艳花,吴才章.基于微波+卤素的智能快速水分测定仪[J].仪表技术与传感器,2011(1):27-29.
[32]Ramos O Y,Salomón V,Libonatti C,et al.Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens[J].LWT-Food Science and Technology,2017.
[33]Melladomojica E,López M G.Identification,classification,and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD.[J].Food Chemistry,2015,167:349-357.
[34]Solar M,Solar A.Non-destructive determination of moisture content in hazelnut(Corylus avellana L.)[J].Computers&Electronics in Agriculture,2016,121:320-330.
[35]Singh T,Singh H,Sharma J.Calibration of capacitive cell for measuring moisture content in grains[J].International Journal of Pure and Applied Physics,2017,146-149.
[36]Heman A,Hsieh C L.Measurement of moisture content for rough rice by visible and near-infrared(NIR)spectroscopy[J].Engineering in Agriculture Environment and Food,2016,9(3):280-290.
[37]Pan L,Lu R,Zhu Q,et al.Measurement of moisture,soluble solids,sucrose content and mechanical properties in sugar beet using portable visible and near-infrared spectroscopy[J].Postharvest Biology and Technology,2015,102:42-50.
[38]Qiu Q Z,Wei L,Hao K L,et al.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation[J].Journal of Food Engineering,2017.
[39]Liu Y,Cao J,Zhang H,et al.Nuclear magnetic resonance rapidly testing method on the moisture content of fresh milk[J].Journal of Chemical and Pharmaceutical Research,2014.
[40]Hickey H,Macmillan B,Newling B,et al.Magnetic resonance relaxation measurements to determine oil and water content in fried foods[J].Food Research International,2006,39(5):612-618.
[41]Zang X,Lin Z,Zhang T,et al.Non-destructive measurement of water and fat contents,water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR[J].Journal of Food Measurement and Characterization,2017:1-9.
[42]Chen L,Tian Y,Sun B,et al.Rapid,accurate,and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR[J].Food Chemistry,2017,233:525-529.
[43]李添宝,吴越,罗敬.利用核磁共振法定量分析植物油中多种脂肪酸及水含量[J].食品科学,2014,35(16):212-216.
[44]Sun Y,Liu Y,Yu H,et al.Non-destructive prediction of moisture content and freezable water content of purple-fleshed sweet potato slices during drying process using hyperspectral imaging technique[J].Food Analytical Methods,2017,10(5):1-12.
[45]Amjad W,Crichton S O J,Munir A,et al.Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process[J].Biosystems Engineering,2018,166(2018):170-183.
[46]Garrido-Novell C,Garrido-Varo A,Pérez-Marín D,et al.Quantification and spatial characterization of moisture and Na Cl content of Iberian dry-cured ham slices using NIR hyperspectral imaging[J].Journal of Food Engineering,2015,153(153):117-123.
[47]武汉锐致科技有限公司.一种水分转移规律测定装置:中国,201710703278.9.[P].2017-08-16.
[2]阚建全.食品化学(第2版)[M].北京:中国农业大学出版社,2009.
[3]Gente R,Born N,Vo B N,et al.Determination of leaf water content from terahertz time-domain spectroscopic data[J].Journal of Infrared Millimeter and Terahertz Waves,2013,34(3-4):316-323.
[4]Wu D,Sun D W.Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment:A review-Part II:Applications[J].Innovative Food Science and Emerging Technologies,2013,19(1):15-28.
[5]Chen Q,Zhang C,Zhao J,et al.Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety[J].Trends in Analytical Chemistry,2013,52(52):261-274.
[6]王永华.食品分析(第2版)[M].北京:中国轻工业出版社,2015.
[7]Ho T M,Howes T,Bhandari B R.Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties[J].Journal of Microencapsulation,2016,33(8):763-772.
[8]Rascón M P,Bonilla E,García H S,et al.Tg and aw as criteria for the oxidative stability of spray-dried encapsulated paprika oleoresin[J].European Food Research and Technology,2015,241(2):217-225.
[9]GB 5009.3-2016食品中水分的测定[S].
[10]Vásquez C,Díaz-Calderón P,Enrione J,et al.State diagram,sorption isotherm and color of blueberries as a function of water content[J].Thermochimica Acta,2013,570(9):8-15.
[11]Sánchez-Alonso I,Moreno P,Careche M.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius L.)muscle after different freezing and storage conditions[J].Food Chemistry,2014,153(12):250-257.
[12]Togˇrul H,Arslan N.Moisture sorption behaviour and thermodynamic characteristics of rice stored in a chamber under controlled humidity[J].Biosystems Engineering,2006,95(2):181-195.
[13]Lee H,Rankin S A,Fonseca L M,et al.Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods[J].Journal of Dairy Science,2014,97(5):2567.
[14]Mckeown M S,Trabelsi S,Tollner E W,et al.Dielectric spectroscopy measurements for moisture prediction in Vidalia onions[J].Journal of Food Engineering,2012,111(3):505-510.
[15]Romani S,Rocculi P,Tappi S,et al.Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method[J].Food Chemistry,2016,195:97.
[16]Veillet S,Tomao V,Visinoni F,et al.New and rapid analytical procedure for water content determination:Microwave accelerated Dean-Stark.[J].Analytica Chimica Acta,2009,632(2):203.
[17]Bertouche S,Tomao V,Ruiz K,et al.First approach on moisture determination in food products using alpha-pinene as an alternative solvent for Dean-Stark distillation[J].Food Chemistry,2012,134(1):602-605.
[18]SolaesaáG.,Sanz M T,Falkeborg M,et al.Production and concentration of monoacylglycerols rich in omega-3polyunsaturated fatty acids by enzymatic glycerolysis and molecular distillation[J].Food Chemistry,2016,190:960-967.
[19]Gallina A,Stocco N,Mutinelli F.Karl Fischer Titration to determine moisture in honey:A new simplified approach[J].Food Control,2010,21(6):942-944.
[20]Rapelo A T,Castillo P M,Lengua M D.Propiedades fisicoquímicas,morfológicas y funcionales del almidón de malanga(Colocasia esculenta)[J].Rev Lasallista Investig,2013,10(2):52-61.
[21]Verma T,Wei X,Lau S K,et al.Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food[J].Journal of Food Science,2018.
[22]Chetti M B,Deepa G T,Antony R T,et al.Influence of vacuum packaging and long term storage on quality of whole chilli(Capsicum annuum L.)[J].Journal of Food Science and Technology,2014,51(10):2827.
[23]Doymaz I,Kιpcak A S,Pιskιn S.Characteristics of thin-layer infrared drying of green bean[J].Czech Journal of Food Sciences,2015,33(1):83-90.
[24]Lechtańska J M,Szadzińska J,Kowalski S J.Microwave-and infrared-assisted convective drying of green pepper:Quality and energy considerations[J].Chemical Engineering and Processing,2015,98:155-164.
[25]Chen Q,Bi J,Wu X,et al.Drying kinetics and quality attributes of jujube(Zizyphus jujuba Miller)slices dried by hotair and short-and medium-wave infrared radiation[J].LWT-Food Science and Technology,2015,64(2):759-766.
[26]黄振军,张其龙,崔焰,等.微波水分检测仪在原烟烟包含水率快速检测中的应用[J].烟草科技,2014(1):45-48.
[27]Horuz E,Maskan M.Hot air and microwave drying of pomegranate(Punica granatum L.)arils[J].Journal of Food Science and Technology,2015,52(1):285-293.
[28]Kumar C,Joardder M U H,Farrell T W,et al.Amathematical model for intermittent microwave convective(IMCD)drying of food materials[J].Drying Technology,2015,34(8).
[29]Bemer H L,Limbaugh M,Cramer E D,et al.Vegetable organogels incorporation in cream cheese products[J].Food Research International,2016,85:67-75.
[30]Richardson A M,Tyuftin A A,Kilcawley K N,et al.The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies[J].LWT,2018,95.
[31]徐振方,孟艳花,吴才章.基于微波+卤素的智能快速水分测定仪[J].仪表技术与传感器,2011(1):27-29.
[32]Ramos O Y,Salomón V,Libonatti C,et al.Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens[J].LWT-Food Science and Technology,2017.
[33]Melladomojica E,López M G.Identification,classification,and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD.[J].Food Chemistry,2015,167:349-357.
[34]Solar M,Solar A.Non-destructive determination of moisture content in hazelnut(Corylus avellana L.)[J].Computers&Electronics in Agriculture,2016,121:320-330.
[35]Singh T,Singh H,Sharma J.Calibration of capacitive cell for measuring moisture content in grains[J].International Journal of Pure and Applied Physics,2017,146-149.
[36]Heman A,Hsieh C L.Measurement of moisture content for rough rice by visible and near-infrared(NIR)spectroscopy[J].Engineering in Agriculture Environment and Food,2016,9(3):280-290.
[37]Pan L,Lu R,Zhu Q,et al.Measurement of moisture,soluble solids,sucrose content and mechanical properties in sugar beet using portable visible and near-infrared spectroscopy[J].Postharvest Biology and Technology,2015,102:42-50.
[38]Qiu Q Z,Wei L,Hao K L,et al.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation[J].Journal of Food Engineering,2017.
[39]Liu Y,Cao J,Zhang H,et al.Nuclear magnetic resonance rapidly testing method on the moisture content of fresh milk[J].Journal of Chemical and Pharmaceutical Research,2014.
[40]Hickey H,Macmillan B,Newling B,et al.Magnetic resonance relaxation measurements to determine oil and water content in fried foods[J].Food Research International,2006,39(5):612-618.
[41]Zang X,Lin Z,Zhang T,et al.Non-destructive measurement of water and fat contents,water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR[J].Journal of Food Measurement and Characterization,2017:1-9.
[42]Chen L,Tian Y,Sun B,et al.Rapid,accurate,and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR[J].Food Chemistry,2017,233:525-529.
[43]李添宝,吴越,罗敬.利用核磁共振法定量分析植物油中多种脂肪酸及水含量[J].食品科学,2014,35(16):212-216.
[44]Sun Y,Liu Y,Yu H,et al.Non-destructive prediction of moisture content and freezable water content of purple-fleshed sweet potato slices during drying process using hyperspectral imaging technique[J].Food Analytical Methods,2017,10(5):1-12.
[45]Amjad W,Crichton S O J,Munir A,et al.Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process[J].Biosystems Engineering,2018,166(2018):170-183.
[46]Garrido-Novell C,Garrido-Varo A,Pérez-Marín D,et al.Quantification and spatial characterization of moisture and Na Cl content of Iberian dry-cured ham slices using NIR hyperspectral imaging[J].Journal of Food Engineering,2015,153(153):117-123.
[47]武汉锐致科技有限公司.一种水分转移规律测定装置:中国,201710703278.9.[P].2017-08-16.