通过调节离子相互连接的强度来定制点冷凝的微观结构和机械性能
Youchuan Ma1, Jinfeng Bi2, Zhonghua Wu3
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China.
通过R值测量 (Ca2+) 度的控制是调整pectin冷凝微观结构和机械性能的关键. 这种离子网络控制会影响孔径大小,从而优化纹理和应用潜力.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物材料工程 生物材料工程
背景情况:
- 多孔形态和机械性能是冷凝应用的关键决定因素.
- 了解离子网络对pectin冷凝微观结构和力学的影响是必不可少的.
研究的目的:
- 为了研究不同 (Ca2+) 度如何影响低甲素pectin (LMP) 低凝的微观结构和机械性能.
- 为了确定R值 (Ca2+度) 和冷凝特性之间的关系.
主要方法:
- 使用冷干燥 (FD) 制备LMP冷凝,具有R值 (0-2) 的范围.
- 孔腔形态的分析和机械性能 (脆度,硬度) 的测量.
主要成果:
- 通过改变网络稳定性和水的状态,R值显著影响冷凝孔形态和机械特征.
- 一个和的R值 (R=1) 产生了一个有0.12毫米孔径的微观结构,导致最大的脆度和硬度.
- 硬度与R≤1 (-0.89) 的Ca2+度和R≥1 (-0.80) 的孔隙性呈现负相关性.
- 孔径可以通过调整R值从0到2.0来调整56.24至153.58微米之间的孔径.
结论:
- R值是设计pectincryogel孔隙结构和机械性能的一个关键参数.
- 控制Ca2+交叉连接允许对冷凝质地和潜在应用进行有针对性的修改.
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