Since the Ball Formula Method was proposed in 1923, the development of sterilizing-valueestimation-methods has a history of about 100 years. Even today, the Formula Method at an early stage is widely used in food manufacturing because of its ease of use. However, due to advances in thermal processing systems, the range in which this Formula Method can be used has been limited in recent years. To overcome this problem, author proposed the Ambient Temperature Slide method based on a new idea in 2006. The correlation equation, which includes two parameters, heat-transfer coefficient and delay-time, was theoretically obtained using two hypotheses from the expansion of the heat-balance equation. The purpose of this time is to verify the hypothesis of the delay-time δ left behind in the previous third report and finally complete the ATS method theory, and to compare and verify it with Ball Formula Method which represents conventional methods. Both use common sterilizing data that can be investigated for versatility. In this case, the result of the latter comparative verification is also the verification of the former. The ATS method has now been verified for versatility been based on accuracy, confirming all of its outstanding accuracy, versatility, and simplicity.
自1923年鲍尔公式法提出以来，灭菌价值评估方法的发展已有近百年的历史。即使在今天，配方法在早期阶段也因其易于使用而广泛应用于食品制造。然而，由于热处理系统的进步，近年来这种公式方法的使用范围受到限制。为了克服这一问题，作者在2006年提出了一种基于新思想的环境温度滑动法。利用热平衡方程展开的两个假设，从理论上得到了包含传热系数和延迟时间两个参数的相关方程。这次的目的是验证前三次报告中遗留的delay-time δ的假设，最终完成ATS方法理论，并与代表常规方法的Ball Formula method进行对比验证。两者都使用通用的灭菌数据，可以调查其通用性。在这种情况下，后者的比较验证的结果也是前者的验证。ATS方法的多功能性现已得到验证，其基于准确性，证实了其所有突出的准确性，多功能性和简单性。
{"title":"Verification for ATS Method of New Sterilizing-Value-Estimation-Method","authors":"Isamu Mukai","doi":"10.11301/jsfe.21589","DOIUrl":"https://doi.org/10.11301/jsfe.21589","url":null,"abstract":"Since the Ball Formula Method was proposed in 1923, the development of sterilizing-valueestimation-methods has a history of about 100 years. Even today, the Formula Method at an early stage is widely used in food manufacturing because of its ease of use. However, due to advances in thermal processing systems, the range in which this Formula Method can be used has been limited in recent years. To overcome this problem, author proposed the Ambient Temperature Slide method based on a new idea in 2006. The correlation equation, which includes two parameters, heat-transfer coefficient and delay-time, was theoretically obtained using two hypotheses from the expansion of the heat-balance equation. The purpose of this time is to verify the hypothesis of the delay-time δ left behind in the previous third report and finally complete the ATS method theory, and to compare and verify it with Ball Formula Method which represents conventional methods. Both use common sterilizing data that can be investigated for versatility. In this case, the result of the latter comparative verification is also the verification of the former. The ATS method has now been verified for versatility been based on accuracy, confirming all of its outstanding accuracy, versatility, and simplicity.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46080415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology","authors":"Kosuke Hamasu, Shigeki Satomi, Hiroko Hirai, Michie Kawamukai, Hitomi Masuko, Kanako Minami, Haruna Yamamoto, Fumiaki Kurobe, Yasushi Morishita","doi":"10.11301/jsfe.21595","DOIUrl":"https://doi.org/10.11301/jsfe.21595","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42535004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The combined effect of mild heat treatment during the decontamination process (HT) and active modified atmosphere packaging (active MAP) during cold storage (MA) on browning of fresh-cut celery was examined in this study. A sodium hypochlorite aqueous solution at 50 ℃ was used for the decontamination treatment and regarded as the medium for the mild heat treatment. The initial gas composition and concentrations of active MAP were 9.0 ％ O 2 , 13.0 ％ CO 2 , and 78 ％ N 2 . The results for 9 days of storage showed that the aerobic plate count (APC, Log 10 CFU/g) during storage for the solo-MA and HT ＋ MA combination was under 6 and comparatively lower than that of the control and solo-HT. This result indicated that solo-HT had a lower role in reducing bacterial growth. In contrast, solo-HT, similar to solo-MA and HT ＋ MA combination, moderated the variation of the hue angle ( H °), which is an index of the degree of browning fresh-cut celery surface during storage. Additionally, the solo-HT and HT ＋ MA combination prevented phenylalanine ammonia-lyase (PAL) activity and the relative increase in apparent polyphenol content, which is associated with the reduction of browning during storage. These results showed that the HT ＋ MA combination could extend the storage stability of fresh-cut celery.
{"title":"Combined Effect of Mild Heat Treatment by Warm Sodium Hypochlorite Aqueous Solution and Active MAP on Browning of Fresh-Cut Celery","authors":"Kota Kobayashi, Mizuki Aibe, Y. Ogawa","doi":"10.11301/jsfe.21588","DOIUrl":"https://doi.org/10.11301/jsfe.21588","url":null,"abstract":"The combined effect of mild heat treatment during the decontamination process (HT) and active modified atmosphere packaging (active MAP) during cold storage (MA) on browning of fresh-cut celery was examined in this study. A sodium hypochlorite aqueous solution at 50 ℃ was used for the decontamination treatment and regarded as the medium for the mild heat treatment. The initial gas composition and concentrations of active MAP were 9.0 ％ O 2 , 13.0 ％ CO 2 , and 78 ％ N 2 . The results for 9 days of storage showed that the aerobic plate count (APC, Log 10 CFU/g) during storage for the solo-MA and HT ＋ MA combination was under 6 and comparatively lower than that of the control and solo-HT. This result indicated that solo-HT had a lower role in reducing bacterial growth. In contrast, solo-HT, similar to solo-MA and HT ＋ MA combination, moderated the variation of the hue angle ( H °), which is an index of the degree of browning fresh-cut celery surface during storage. Additionally, the solo-HT and HT ＋ MA combination prevented phenylalanine ammonia-lyase (PAL) activity and the relative increase in apparent polyphenol content, which is associated with the reduction of browning during storage. These results showed that the HT ＋ MA combination could extend the storage stability of fresh-cut celery.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41347455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A simplified method for predicting the effect of temperature on the separation performance by chromatography was developed. As a model separation system, two polyphenol component separation by polymer-resin chromatography with ethanol-water mobile phase was chosen. HETP values as a function of mobile phase velocity for a wide range of temperatures 15-45 ℃ were well correlated by a single universal curve in the dimensionless HETP and the dimensionless velocity plots. A simplified equation that can predict the resolution was derived. The equation includes the temperature dependence of the distribution coefficients and the molecular diffusion coefficients. The relative separation performance (resolution) calculated by this equation showed that the existence of the maximum resolution depends on the temperature dependence of the distribution coefficients. Even when the resolution decreases with temperature, higher temperature operations may be advantageous as both the separation time and the separation volume decrease.
{"title":"A Simplified Method for Predicting the Effect of Temperature on the Separation Performance by Chromatography","authors":"S. Nozaki, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.21591","DOIUrl":"https://doi.org/10.11301/jsfe.21591","url":null,"abstract":"A simplified method for predicting the effect of temperature on the separation performance by chromatography was developed. As a model separation system, two polyphenol component separation by polymer-resin chromatography with ethanol-water mobile phase was chosen. HETP values as a function of mobile phase velocity for a wide range of temperatures 15-45 ℃ were well correlated by a single universal curve in the dimensionless HETP and the dimensionless velocity plots. A simplified equation that can predict the resolution was derived. The equation includes the temperature dependence of the distribution coefficients and the molecular diffusion coefficients. The relative separation performance (resolution) calculated by this equation showed that the existence of the maximum resolution depends on the temperature dependence of the distribution coefficients. Even when the resolution decreases with temperature, higher temperature operations may be advantageous as both the separation time and the separation volume decrease.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48794674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Takashi Kaminagayoshi, N. Yoshimoto, Shuichi Yamamoto
It is important to understand the performance of cleaning procedures properly in food industry. A method for evaluating the performance by using the process capability was developed, in which the cleaning performance value was defined. The method was applied to the cleaning data obtained at a food manufacturing site. Based on the analyzed data the validity and the reliability of the evaluation method and the product specification were discussed.
{"title":"Statistical Evaluation of Cleaning Processes in Food Manufacturing Facilities","authors":"Takashi Kaminagayoshi, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.21590","DOIUrl":"https://doi.org/10.11301/jsfe.21590","url":null,"abstract":"It is important to understand the performance of cleaning procedures properly in food industry. A method for evaluating the performance by using the process capability was developed, in which the cleaning performance value was defined. The method was applied to the cleaning data obtained at a food manufacturing site. Based on the analyzed data the validity and the reliability of the evaluation method and the product specification were discussed.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48165890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
We estimated the quality component values of the commercial Japanese sake Junmai Ginjo by using electronic (e)-nose and e-tongue data. Regression analysis methods were applied to predict the components. Characteristic features of Junmai Ginjo such as acidity, amino acid content, glucose and nine volatile components were used as objective variables. Explanatory variables were the 99 peak data obtained by an e-nose and seven sensor data obtained by an e-tongue. The prediction accuracy by the partial least squares regression method using e-nose and e-tongue data was 7.57 average error% (the ratio of the mean absolute error to the component value range). With the application of other regression analyses (multiple regression analysis, support-vector machine, random forest, gradient boosting), the prediction accuracy was improved for all components except the acidity and amino acid content. With the application of other regression analyses and the addition of the data of seven simplified analyses (Brix, pH, electrical conductivity, OD260, OD280, simplified alcohol content, simplified glucose content), the prediction accuracy was improved for all components. (average error%: 5.04) The analysis conditions ( i.e. , the regression analysis and the dataset of explanatory variables) for the best score differed depending on the component. Thus, when predicting components by a regression analysis, it is necessary to prepare a plurality of analysis conditions and challenges.
{"title":"Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning","authors":"Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Yoshiro Hoki, H. Uehigashi","doi":"10.11301/JSFE.20577","DOIUrl":"https://doi.org/10.11301/JSFE.20577","url":null,"abstract":"We estimated the quality component values of the commercial Japanese sake Junmai Ginjo by using electronic (e)-nose and e-tongue data. Regression analysis methods were applied to predict the components. Characteristic features of Junmai Ginjo such as acidity, amino acid content, glucose and nine volatile components were used as objective variables. Explanatory variables were the 99 peak data obtained by an e-nose and seven sensor data obtained by an e-tongue. The prediction accuracy by the partial least squares regression method using e-nose and e-tongue data was 7.57 average error% (the ratio of the mean absolute error to the component value range). With the application of other regression analyses (multiple regression analysis, support-vector machine, random forest, gradient boosting), the prediction accuracy was improved for all components except the acidity and amino acid content. With the application of other regression analyses and the addition of the data of seven simplified analyses (Brix, pH, electrical conductivity, OD260, OD280, simplified alcohol content, simplified glucose content), the prediction accuracy was improved for all components. (average error%: 5.04) The analysis conditions ( i.e. , the regression analysis and the dataset of explanatory variables) for the best score differed depending on the component. Thus, when predicting components by a regression analysis, it is necessary to prepare a plurality of analysis conditions and challenges.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47329861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fluidized bed granulation is a common operation to improve the dispersibility and solubility of powdered food including instant soup, as well as powdered instant beverages. In the fluidized bed granulation process of food powder, fine partic les are formed to large granule usually by spraying aqueous solution of polysaccharide as binder. The water added to the powder materials plays an essential role for the growth of granule, however, excessive moisture spoils the quality of granule products and elongate the processing time and successive drying period of the granule. This article summarizes a development process of new fluidized bed granulation technique using steam-water two-phase (SWTP) binder. This article firstly introduces a model to describe moisture content of fluidized bed as a function of time and binder spraying rate for the conventional granulation process using liquid binder. The model was consequently extended for the process using SWTP binder by considering condensation of steam to the powder materials and evaporation of binder droplets. The model developed in these studies was used to determine the binder spraying conditions for each binder to compare the granule growth at equivalent profile of moisture content. It was found that the SWTP binder decreased the amount of water used in the process to 40 ～ 84% comparing with conventional liquid binder.
{"title":"Analysis of Fluidize Bed Granulation Process Using Steam-Water Two-Phase Binder","authors":"I. Sotome","doi":"10.11301/JSFE.21587","DOIUrl":"https://doi.org/10.11301/JSFE.21587","url":null,"abstract":"Fluidized bed granulation is a common operation to improve the dispersibility and solubility of powdered food including instant soup, as well as powdered instant beverages. In the fluidized bed granulation process of food powder, fine partic les are formed to large granule usually by spraying aqueous solution of polysaccharide as binder. The water added to the powder materials plays an essential role for the growth of granule, however, excessive moisture spoils the quality of granule products and elongate the processing time and successive drying period of the granule. This article summarizes a development process of new fluidized bed granulation technique using steam-water two-phase (SWTP) binder. This article firstly introduces a model to describe moisture content of fluidized bed as a function of time and binder spraying rate for the conventional granulation process using liquid binder. The model was consequently extended for the process using SWTP binder by considering condensation of steam to the powder materials and evaporation of binder droplets. The model developed in these studies was used to determine the binder spraying conditions for each binder to compare the granule growth at equivalent profile of moisture content. It was found that the SWTP binder decreased the amount of water used in the process to 40 ～ 84% comparing with conventional liquid binder.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42303088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Horiuchi, Akachi Toshiyuki, Ryoji Fujii, M. Kawakami, H. Furukawa
3D printers have become popular in the world, and are expected to be used not only in industrial sectors but also in food sectors these days. Especially, making soft meals such as nursing foods with a 3D printer is useful to improve the satisfaction of eating and to reduce the burden of the caregiver. Therefore, we tried 3D printing of soft foods by using a combination of protein and gelling agent. And the effects of proteins and gelling agents were investigated. The results showed that 3D printing of soft foods can be performed by using a combination of protein and gelling agent and then extruding in a temperature range where the gelling agent does not completely gel and has fluidity after thermal denaturation of protein. Protein contributed to maintaining fluidity and retaining the shape of the discharged line, and gelling agent contributed to retaining the shape of the discharged line and adhering the layers. Furthermore, instead of protein, thermosetting gelling agent and thermoplastic gelling agent having a high gelation temperature also can be used.
{"title":"3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object","authors":"M. Horiuchi, Akachi Toshiyuki, Ryoji Fujii, M. Kawakami, H. Furukawa","doi":"10.11301/JSFE.20582","DOIUrl":"https://doi.org/10.11301/JSFE.20582","url":null,"abstract":"3D printers have become popular in the world, and are expected to be used not only in industrial sectors but also in food sectors these days. Especially, making soft meals such as nursing foods with a 3D printer is useful to improve the satisfaction of eating and to reduce the burden of the caregiver. Therefore, we tried 3D printing of soft foods by using a combination of protein and gelling agent. And the effects of proteins and gelling agents were investigated. The results showed that 3D printing of soft foods can be performed by using a combination of protein and gelling agent and then extruding in a temperature range where the gelling agent does not completely gel and has fluidity after thermal denaturation of protein. Protein contributed to maintaining fluidity and retaining the shape of the discharged line, and gelling agent contributed to retaining the shape of the discharged line and adhering the layers. Furthermore, instead of protein, thermosetting gelling agent and thermoplastic gelling agent having a high gelation temperature also can be used.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46964032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Simulation is an ef fective technique for demonstrating the heating conditions necessary for ensuring both safety and quality during food manufacturing. This ar ticle describes a cooking simulation for predicting the quality of meat products based on heat and mass transfer analysis and reaction kinetics, such as for protein denaturation and enzymatic decomposition. When this simulation was used for cooking roast beef using the sous-vide method of cooking vacuum-packed food in a water bath, the following results were obtained: (1) the meat product had a soft texture since the actin in the meat was not completely denatured during cooking; (2) the distributions differed between the glutaminic acid and inosinic acid formed in the sample during the heat processing; (3) it was the sous vide cooking method that controlled the outflow of the umami components; and (4) since there was little sterilizing effect due to the relatively low cooking temperature at the meat core, it is important that fresh food material be used and strict sanitary control be maintained during cooking.
{"title":"Study on the Thermal Transfer and Reaction Kinetics of Meat Cooking","authors":"Naomi Shibata-Ishiwatari","doi":"10.11301/jsfe.20580","DOIUrl":"https://doi.org/10.11301/jsfe.20580","url":null,"abstract":"Simulation is an ef fective technique for demonstrating the heating conditions necessary for ensuring both safety and quality during food manufacturing. This ar ticle describes a cooking simulation for predicting the quality of meat products based on heat and mass transfer analysis and reaction kinetics, such as for protein denaturation and enzymatic decomposition. When this simulation was used for cooking roast beef using the sous-vide method of cooking vacuum-packed food in a water bath, the following results were obtained: (1) the meat product had a soft texture since the actin in the meat was not completely denatured during cooking; (2) the distributions differed between the glutaminic acid and inosinic acid formed in the sample during the heat processing; (3) it was the sous vide cooking method that controlled the outflow of the umami components; and (4) since there was little sterilizing effect due to the relatively low cooking temperature at the meat core, it is important that fresh food material be used and strict sanitary control be maintained during cooking.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48588091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Water sorption isotherms give information on the interaction between water and solid components in foods. Using solution thermodynamics, the thermodynamic parameters of both water and solutes can be estimated. The integral Gibbs free energy, Δ G s , is considered to be a suitable parameter for evaluating the interaction between solid and water from the thermodynamic point of view. The thermodynamic parameters obtained from water sorption isotherms relate to the degree of reduction in the glass transition temperature ( T g ), accompanied by water sorption. The difference between the chemical potential of solid (adsorbent) between a solution and a pure solid, Δ G as , which is obtained from water sorption isotherms by solution thermodynamics, is correlated well with Δ T g ( ≡ T g T g0 ; where T g0 is T g of dry material). This indicates that plasticizing effect of water on foods can be evaluated through the parameter Δ G as .
水吸附等温线提供了食物中水和固体组分之间相互作用的信息。利用溶液热力学，可以估计水和溶质的热力学参数。积分吉布斯自由能Δ G s被认为是从热力学角度评价固水相互作用的合适参数。从吸水等温线得到的热力学参数与玻璃化转变温度(T g)的降低程度有关，并伴有吸水。溶液和纯固体(吸附剂)的化学势之差Δ G as，由溶液热力学从吸附剂的吸水等温线中得到，与Δ T G(≡T G T G;其中tg0为干燥物质的tg)。这说明水对食品的塑化作用可以通过Δ G as参数来评价。
{"title":"Physical Properties of Foods and the Effect of Water on Them-Water Activity and Glass Transition","authors":"H. Kumagai","doi":"10.11301/jsfe.20584","DOIUrl":"https://doi.org/10.11301/jsfe.20584","url":null,"abstract":"Water sorption isotherms give information on the interaction between water and solid components in foods. Using solution thermodynamics, the thermodynamic parameters of both water and solutes can be estimated. The integral Gibbs free energy, Δ G s , is considered to be a suitable parameter for evaluating the interaction between solid and water from the thermodynamic point of view. The thermodynamic parameters obtained from water sorption isotherms relate to the degree of reduction in the glass transition temperature ( T g ), accompanied by water sorption. The difference between the chemical potential of solid (adsorbent) between a solution and a pure solid, Δ G as , which is obtained from water sorption isotherms by solution thermodynamics, is correlated well with Δ T g ( ≡ T g T g0 ; where T g0 is T g of dry material). This indicates that plasticizing effect of water on foods can be evaluated through the parameter Δ G as .","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48363930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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