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Updated: May 15, 2025

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Surface Properties of Synthesized Nanoporous Carbon and Silica Matrices
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水活动和温度对无形碳水化合物粉末的制特性的影响
Sukritta Anantawittayanon1, Takumi Mochizuki1, Kiyoshi Kawai1
11 Graduate School of Integrated Sciences for Life, Hiroshima University.
Journal of applied glycoscience
|April 9, 2025
概括
在无形碳水化合物粉中制作蛋糕受温度和含水量的影响. 高水活性促进结,使水作为粘合剂,导致更硬的蛋糕.
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
- 物理化学 物理化学
背景情况:
- 水吸附可塑化无形碳水化合物,降低它们的玻璃过渡温度 (Tg).
- 当Tg低于储存温度 (T) 时,发生化,从而启动玻璃到的过渡.
- 关于无形粉末温度升高引起的凝结的知识有限.
研究的目的:
- 研究经过温度循环的无形碳水化合物粉末的凝结特性.
- 确定水活性 (aw) 和水分水平在温度诱导的凝结中的作用.
- 分析水在凝结过程中如何作为粘合剂.
主要方法:
- 准备的马尔托德和葡萄糖混合物,比例不同.
- 粉末在不同的水活动中经受温度循环 (25°C到更高的T,然后再回到25°C).
- 评估结行为和测量骨折应力.
主要成果:
- 具有高水活性的温度循环粉末表现出类似于aw循环样本的凝结.
- 低水活性T循环粉末抵御凝结,即使在状状态.
- 断裂应力随着T - Tg的增加而增加,这表明水的结合作用和更硬的蛋糕形成.
结论:
- 水分子作为结合剂,在高水活性条件下促进凝结.
- 存在一个特定的水合水平,水从塑化剂过渡到粘合剂.
- 了解水的作用对于控制无形碳水化合物系统中的凝结至关重要.
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