摘要
为了解南美白对虾壳(PV-S)与虾肉(PV)水分活度(aw)、含水率与温度关系,研究了PV-S与PV的吸附等温线及热力学性质。PV-S与PV水分吸附分别呈Ⅱ型和Ⅲ型等温线,描述PV-S与PV吸附特性的最适模型分别为Blahovec-Yanniotis和GAB模型。PV-S与PV净等量吸附热、微分熵随含水率增加而降低。扩张压力随aw增加而升高,随温度升高而降低。PV积分焓随含水率增加而降低,PV-S积分焓随含水率增加呈先增加后降低趋势。PV积分熵随含水率增加而增加,PV-S积分熵随含水率增加呈先降低后增加趋势。PV-S与PV水分吸附过程为焓驱动且符合熵-焓互补理论。含水率<0.20 g/g时,PV-S净等量吸附热、微分熵高于PV。PV扩张压力与积分熵低于PV-S,而PV积分焓则高于PV-S。含水率为0.07 g/g时,PV-S积分焓与积分熵分别达到最大值(1.91 k J/mol)与最小值[-14.34 J/(mol K)]。研究结果可为南美白对虾干制工艺及干制品贮藏稳定性提供科学依据。
To determine the relationships among water activity（aw）,moisture content,and temperature of Penaeus vannamei shell（PV-S） and P.vannamei meat（PV）,the moisture adsorption isotherms and thermodynamic properties of PV-S and PV were investigated.The moisture adsorption isotherms of PV-S and PV followed typical type Ⅱ and III behaviors,respectively.The optimum models for describing the adsorption properties of PV-S and PV were the Blahovec-Yanniotis model and GAB model,respectively.For both PV-S and PV,the net isosteric heat of adsorption（differential enthalpy） and differential entropy decreased with increasing moisture content.The spreading pressure increased with increasing aw,but decreased with increasing temperature.The integral enthalpy of PV decreased with increasing moisture content,whereas that of PV-S first increased and then decreased with increasing moisture content.The integral entropy of PV increased with increasing moisture content,whereas that of PV-S first decreased and then increased with increasing moisture content.The adsorption behaviors of PV-S and PV were enthalpy-driven and satisfied the entropy-enthalpy compensation theory.When moisture content was lower than 0.20 g/g,the net isosteric heat of adsorption and differential entropy of PV-S were higher than those of PV.The spreading pressure and integral entropy of PV were lower than those of PV-S,whereas the integral enthalpy of PV was higher than that of PV-S.At a moisture content of 0.07 g/g,the integral enthalpy and integral entropy of PV-S reached a maximum value（1.91 k J/mol） and minimum value（–14.34 k J/（mol K））,respectively.The results obtained in the present study will provided a scientific basis for the drying process and storage stability of dehydrated P.vannamei.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第7期130-138,共9页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31171708)
关键词
南美白对虾壳
南美白对虾肉
吸附等温线
熵-焓互补
热力学特性
Penaeus vannamei shell
Penaeus vannamei meat
adsorption isotherm
entropy-enthalpy compensation
thermodynamic properties
