水分吸附等温线Moisture Sorption Isotherms.pptVIP

Moisture Sorption Isotherms;Moisture Sorption Isotherms;Definition and Zones; Shown in Figure 18 is a schematic MSI for a high-moisture food plotted to include the full range of water content from normal to dry. This kind of plot is not very useful because the data of greatest interest— those in the low-moisture region—are not shown in sufficient detail. Omission of the high-moisture region and expansion of the low-moisture region, as is usually done, yields an MSI that is much more useful (Fig. 19).; Several substances that have MSIs of markedly different shapes are shown in Figure 20.These are resorption(or adsorption) isotherms prepared by adding water to previously dried samples.Desorption isotherms are also common.Isotherms with a sigmoidal shape are characteristic of most foods.; As an aid to understanding the meaning and usefulness of sorption isotherms it is sometimes appropriate to divide them into zones as indicated in Figure 19. As water is added (resorption), sample composition moves from Zone I (dry) to Zone III (high moisture) and the properties of water associated with each zone differ significantly. Water present in Zone I of the isotherm is most strongly sorbed and least mobile. This water associates with accessible polar sites by water-ion or water-dipole interactions, is unfreezable at -40°C, has no ability to dissolve solutes, and is not present in sufficient amount to have a plasticizing effect on the solid. It behaves simply as part of the solid.; The high-moisture end of Zone I (boundary of Zones I and II) corresponds to the “BET monolayer” moisture content of the food. The BET monolayer value should be thought of as approximating the amount of water needed to form a monolayer over accessible, highly polar groups of the dry matter. In the case of starch, this amounts to one HOH per an hydroglucose unit. Zone I water constitutes a tiny fraction of the total water in a high-moisture food ma