玉米核的动态粘弹性行为:频率-温度叠加的应用
Shaoyang Sheng1, Min Wu2, Weiqiao Lv2
1School of Public Health, Anhui Medical University, Hefei 230032, China.
Foods (Basel, Switzerland)
|April 13, 2024
概括
自然干燥 (ND) 导致玉米核的弹性和粘度高于热空气和真空干燥 (HAVD) 的结合. 在评估玉米核属性方面,MCC分析比FTS更为敏感.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 玉米核的特性受到干燥方法的影响.
- 了解这些特性对于储存和加工至关重要.
研究的目的:
- 为了比较使用自然干燥 (ND) 和联合热空气和真空干燥 (HAVD) 干燥的玉米粒的风湿性质.
- 分析修改后的科尔-科尔 (MCC) 分析和频率-温度叠加 (FTS) 的灵敏度和适用性,用于特征干玉米粒.
主要方法:
- 玉米核经过ND和HAVD (75°C) 的处理.
- 进行了频率扫描测试,MCC分析和FTS.
- 测量了弹性和粘性特性.
主要成果:
- 与HAVD处理的核相比,ND处理的核表现出更高的弹性和粘性特性.
- MCC分析显示了HAVD 75°C核的曲率,这表明异质性和潜在的FTS故障.
- 经过75°C处理的HAVD核显示出热理学上简单的行为和扩展的频率尺度 (高达70,000 Hz).
- 在75°C的HAVD核中,放松过程与分子子单元有关.
结论:
- 干燥方法显著影响玉米核的质性质.
- 分析MCC是一种比FTS更敏感的方法,用于表征异构的玉米核.
- 在75°C的HAVD能产生具有特定热质学特性的玉米粒,适合进一步加工和储存应用.
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