水活性对细菌-溶胶体系的机械玻璃化转变和动力学转变的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-03-25 DOI:10.1016/j.jfoodeng.2024.112066

Kiyoshi Kawai , Tomochika Sogabe , Hiroshi Nakagawa , Takeshi Yamada , Shigenobu Koseki

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引用次数: 0

摘要

本研究考察了细菌（阪崎克罗诺杆菌）-固形物（甘油和葡萄糖）体系的机械玻璃化转变和动力学转变。根据水活度（aw）对机械弛豫的影响，确定了添加甘油的样品在 25 °C（典型环境温度）时发生机械玻璃化转变的 aw 值为 0.225，添加葡萄糖的样品为 0.540。这些数值低于之前报告的未添加样品的平均值（0.667）。非相干弹性中子散射研究了温度对样品内原子均方位移的影响。经测定，在 25 °C 时，添加甘油的样品发生动态转变的 aw 值为 0.156，添加葡萄糖的样品为 0.475。这些值低于之前报告的未添加样品的值 (0.675)。根据库奇曼-卡拉斯模型，可得出添加剂塑化细菌的 Tg 和散装添加剂的 Tg。

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Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems

This study examined the mechanical glass transition and dynamical transition of bacteria (Cronobacter sakazakii)-solute (glycerol and glucose) systems. From the effect of water activity (a_w) on the mechanical relaxation, the a_w at which mechanical glass transition occurs at 25 °C (a typical ambient temperature) was determined as 0.225 for the glycerol-added sample and 0.540 for the glucose-added sample. These values were lower than that (0.667) reported previously for non-added sample. The effect of temperature on the mean square displacement of atoms within the samples was investigated by incoherent elastic neutron scattering. The a_w at which dynamical transition occurs at 25 °C was determined as 0.156 for the glycerol-added sample and 0.475 for the glucose-added sample. These values were lower than that (0.675) reported previously for non-added sample. According to the Couchman-Karasz model, the T_g for the bacteria plasticized by the additive and that for the bulk additive were obtained.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.