Moisture migration analysis of Chinese naked oat during different storage conditions by sorption isotherm model and low-field NMR

文献类型： 外文期刊

第一作者： Cao, Lifang

作者： Cao, Lifang;Wang, Yanfeng;Li, Bowen;Zhao, Nan;Li, Huan;Yu, Xing;Li, Bowen;Zhao, Nan;Li, Huan;Yu, Xing;Huang, Xin;Huang, Xin;Huang, Xin

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关键词： adsorption; bound water; crop; desorption; free water; moisture content

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2020 年 8 卷 3 期

页码：

收录情况： SCI

摘要： Moisture migration is considered to be one of the most important influencer on crop quality during storage, which is easily affected by storage conditions, such as ambient humidity and temperature. The aim of this work was to determine the effect of storage condition on moisture content of Chinese naked oat by simulating 9 equilibrium relative humidity (ERH) and 5 temperatures. The equilibrium moisture content (EMC) of dry sample was achieved by adsorption, while EMC of wet one was achieved by desorption. EMC of oat increased with the increase in ERH and decreased when temperature increased. The sorption isotherm was a typical "S" shape and fitted using current EMC/ERH models. Modified Chung-Pfost (MCPE) model was the most suitable for describing the dynamic sorption process of Chinese naked oat during storage with a ERH range from 10% to 90%. There was an obvious hysteresis between adsorption and desorption isotherms, whose range decreased with the increase of temperature. High temperature accelerated moisture migration by increasing the hydrophilicity of oat surface. Moreover, dynamic moisture migration was imaged by low-field nuclear magnetic resonance (NMR), showing that moisture migrated between ambient environment and oat mainly through endosperm where most moisture accumulated. During sorption, free water migrated firstly, followed by bound water and the change in content of bound water was more stable than that of free water. The results of this study can provide a useful information for future work on quality control of oat during storage.

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