现代食品化学研究进展 1 水课件.ppt

Chapter 1 water;22 March - World Day for Water 2006 Water and Culture. Coping with Water Scarcity—2007 Water always finds a way out. Water is gold Water is the source of all life. Water products and its processing. purified water, mineral water… Health water ;who am i? my name is water without me, crops die animals die, people die industries die that’s me water but what surprise me is do you people know? ;To keep water in ones mouthTo keep a secret. It is like drinking a glass of waterIt is very easy to do. To make a hole into the water Making vain attempts. Youre in hot waterYoure in trouble. A fish out of waterNot feeling at home where you are. Still waters run deepThe quiet people can be the smartest and wisest. ;Moisture transfer in position 水分的位转移 Moisture transfer in phase 水分的相转移; Reason Temperature and water activity are different in food, so water chemical potential(化学势) is different. 水分要沿着化学势降低的方向移动，从而发生位转移，直到各个部分的化学势力完全相等为止。 Influence factors temperature and water activity.;Evaporation Condensation ;绝对湿度-Absolute humidity 相对湿度-Relative humidity 饱和湿度-Saturated humidity 饱和湿度差-Saturation humidity difference 空气的饱和湿度与同一温度下空气的绝对湿度之差。 决定食品水分蒸发量的一个重要因素。 主要受空气温度、绝对湿度和流速的影响。; Molecular mobility and food stability ;1 玻璃态（glass state）： 是聚合物的一种状态，它既象固体一样有一定的形状，又象液体一样分子间排列只是近似有序，是非晶态或无定形态。处于此状态的聚合物只允许小尺寸的运动，其形变很小，类似于玻璃，因此称～。;2 橡胶态（rubbery state）： 大分子转变成柔软而具有弹性的固体时的状态（未融化），分子具有相当的变形，是一种无定形态。;3 玻璃化转变温度（glass transition temperature, Tg）：非晶态食品从玻璃态到橡胶态的转变称玻璃化转变，此时的温度称～。 All the amorphous(无定形)materials change from the glassy to rubbery state at a glass transition temperature (Tg) which is specific for each materials. The glass transition of a liquid to a solid-like state may occur with either cooling or compression. Amorphous： 是物质的一种非平衡，非结晶的状态 ;The transition comprises a smooth increase in the viscosity of a material without any pronounced change in material structure. The consequence of this dramatic