Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour

Authors

ZHAO Xuewei, College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , Henan 450001 , China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou , Henan 450001 , China
YANG Yi, College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , Henan 450001 , China
WEI Xiaoxiao, College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , Henan 450001 , China
WANG Hongwei, College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , Henan 450001 , China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou , Henan 450001 , China
ZHANG Hua, College of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou , Henan 450001 , China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou , Henan 450001 , ChinaFollow

Corresponding Author(s)

张华（1975—），男，郑州轻工业大学教授，博士生导师，博士。E-mail：zhh7510@126.com

Abstract

［［Objective ］］ To propose a method for modifying the existed isotherm model based on molecular thermodynamics.［［Methods ］］ The phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect.Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20，30，40 ℃ were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values.［［Results］］ The modified model can describe the adsorption and desorption of wheat flour very well,give reasonable parameter values,and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing,swelling and adsorption effects to the chemical potential of water.［［Conclusion ］］ Our approach for modifying the molecular thermodynamic isotherm model is effective and reasonable.

Publication Date

2-18-2025

First Page

1

Last Page

7

DOI

10.13652/j.spjx.1003.5788.2024.80053

Recommended Citation

Xuewei, ZHAO; Yi, YANG; Xiaoxiao, WEI; Hongwei, WANG; and Hua, ZHANG (2025) "Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour," Food and Machinery: Vol. 40: Iss. 10, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2024.80053
Available at: https://www.ifoodmm.cn/journal/vol40/iss10/1

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