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Moisture adsorption in water caltrop (Trapa bispinosaRoxb.) pericarps: Thermodynamic properties and glass transition
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-25 , DOI: 10.1111/jfpe.13442 Xinfeng Cheng 1, 2 , Min Zhang 1 , Benu Adhikari 3
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-25 , DOI: 10.1111/jfpe.13442 Xinfeng Cheng 1, 2 , Min Zhang 1 , Benu Adhikari 3
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Moisture sorption isotherms of water caltrop pericarp (WCP) powders were determined at 20, 30, and 40°C over water activity (Aw) range of 0.11 and 0.97. The adsorption isotherms decreased with the increase of temperature and exhibited Type II BET adsorption characteristics. The monolayer moisture content values calculated by the Guggenheim–Anderson–de Bor equation were found to be 0.0561, 0.0509, and 0.0409 g/g solids at 20, 30, and 40°C, respectively. The values of net isosteric heat of adsorption and differential entropy decreased from 26.094 to 0.250 kJ/mol, 76.665 to 0.358 J mol−1 K−1 with water content varying from 0.30 to 0.07 g/g solids, respectively. The isokinetic theory showed that the water adsorption process of WCP powders was governed by enthalpy. The values of specific surface area available for adsorption at 20, 30, and 40°C were 198.95, 180.40, and 145.11 m2/g, respectively. The spreading pressure increased with the increase of Aw values at a fixed temperature and decreased when temperature rising at a given Aw level. The effective pore size for WCP powders increased with the increment of water content and temperature, ranging from 1.648 to 21.761 nm. The glass transition temperature (T
g) of WCP powders was examined by differential scanning calorimetry and its values decreased from 72.34 to 2.42°C as water content ranged from 0.0499 to 0.352 g/g solids. The result showed that WCP powders remained stable at 30°C when the moisture content was lower than 0.149 g/g solids.
中文翻译：
菱角果（Trapa bispinosaRoxb。）果皮中的水分吸附：热力学性质和玻璃化转变
的水的水分吸附等温线菱角果皮在20，30和40℃下的水活性（测定（WCP）粉末甲瓦特）的0.11和0.97范围内。吸附等温线随温度的升高而降低，并表现出II型BET吸附特性。通过Guggenheim-Anderson-de Bor方程计算得出的单层水分含量值在20、30和40°C下分别为0.0561、0.0509和0.0409 g / g固体。吸附和等熵熵的净等规热值分别从26.094降至0.250 kJ / mol，76.665降至0.358 J mol -1 K -1固体含量分别为0.30至0.07 g / g。等动力学理论表明，WCP粉体的吸水过程受焓的影响。在20、30和40℃下可用于吸附的比表面积分别为198.95、180.40和145.11m 2 / g。扩频压力增加与所述的增加甲瓦特在固定的温度值，并且当温度在给定的升高而降低甲瓦特的水平。WCP粉末的有效孔径随水含量和温度的升高而增加，范围为1.648至21.761 nm。玻璃化温度（T g 通过差示扫描量热法检查了WCP粉末），其W值从72.34降至2.42℃，水含量范围为0.0499至0.352g / g固体。结果表明，当水分含量低于0.149 g / g固体时，WCP粉末在30°C时保持稳定。
更新日期：2020-05-25
中文翻译：
菱角果（Trapa bispinosaRoxb。）果皮中的水分吸附：热力学性质和玻璃化转变
的水的水分吸附等温线菱角果皮在20，30和40℃下的水活性（测定（WCP）粉末甲瓦特）的0.11和0.97范围内。吸附等温线随温度的升高而降低，并表现出II型BET吸附特性。通过Guggenheim-Anderson-de Bor方程计算得出的单层水分含量值在20、30和40°C下分别为0.0561、0.0509和0.0409 g / g固体。吸附和等熵熵的净等规热值分别从26.094降至0.250 kJ / mol，76.665降至0.358 J mol -1 K -1固体含量分别为0.30至0.07 g / g。等动力学理论表明，WCP粉体的吸水过程受焓的影响。在20、30和40℃下可用于吸附的比表面积分别为198.95、180.40和145.11m 2 / g。扩频压力增加与所述的增加甲瓦特在固定的温度值，并且当温度在给定的升高而降低甲瓦特的水平。WCP粉末的有效孔径随水含量和温度的升高而增加，范围为1.648至21.761 nm。玻璃化温度（T g 通过差示扫描量热法检查了WCP粉末），其W值从72.34降至2.42℃，水含量范围为0.0499至0.352g / g固体。结果表明，当水分含量低于0.149 g / g固体时，WCP粉末在30°C时保持稳定。
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