文献类型： 外文期刊
作者： Wang, Yubin 1 ; Zheng, Qingyun 2 ; Li, Wu 2 ; Ma, Yue 2 ; Zhao, Xiaoyan 3 ; Zhang, Chao;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing, Peoples
关键词： Free water;2nd derivative thermogravimetry;bound water;moisture evaporation;nuclear magnetic resonance
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2018 年 16 卷 1 期
页码：
收录情况： SCI
摘要： The thermogravimetry (TGA) and derivative thermogravimetry (DTG) methods have been used to measure the free water in low-moisture foods. In this study, the 2nd derivative thermogravimetry (2nd DTG) method distinguished the free and bound water based on the speed of moisture evaporation, which could be used for both low-moisture and high-moisture foods. First, the key factors related to moisture evaporation were optimized. Isothermal temperature of 30-50 degrees C, dynamic temperature of 0.033-0.133 degrees C/min, and flow rate of nitrogen of 20-40mL/min were the optimal parameters for the 2nd DTG method. Under these conditions, the repeatability and reproducibility of the 2nd DTG method were enhanced, its applicability was expanded to high-moisture foods, and the accuracy was 4.0% of the nuclear magnetic resonance results. Hence, the 2nd DTG method is better suited for the measurement of free water in foods.
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