Effect of high-pressure processing on moisture sorption properties of brown rice

被引：17
|
作者：
Yu, Yong [1 ,2 ]
Ge, Lingyan [1 ,2 ]
Ramaswamy, H. S. [3 ]
Wang, Chunfang [1 ,2 ]
Zhan, Yao [1 ,2 ]
Zhu, Songming [1 ,2 ]
机构：
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China
[2] Minist Agr, Key Lab Equipment & Informatizat Environm Control, Hangzhou, Zhejiang, Peoples R China
[3] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ, Canada
来源：
DRYING TECHNOLOGY | 2016年 / 34卷 / 07期
关键词：
Brown rice; equilibrium moisture content; high-pressure treatment; moisture sorption; DESORPTION ISOTHERMS; ADSORPTION-ISOTHERMS; ISOSTERIC HEATS; EQUILIBRIUM; HYSTERESIS; STARCH; FLOUR; BRAN;
D O I：
10.1080/07373937.2015.1077457
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The effect of high-pressure treatment (0.1 to 500MPa for 10min) on the moisture sorption properties of brown rice (Feng Liang You Xiang No. 1) was investigated. Air was maintained at selected conditions (temperature between 20 degrees C and 40 degrees C, equilibrium relative humidity between 11% and 75%) and equilibrium moisture content was measured. The control attained a higher equilibrium moisture content than treated samples, while the 300MPa treated sample had the lowest. The area of hysteresis of the 300MPa test sample was the largest and the BET model was applied to determine the monolayer moisture content.
引用
收藏
页码：783 / 792
页数：10
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