Study on Storage Stability of Seaweed Sandwich Based on Adsorption Isotherm and Glass Transition
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Abstract:
In order to understand the relationship among the water activity, moisture content, glass transition temperature and storage temperature of sandwich seaweed during storage, the adsorption isotherm and glass transition curves of sandwich seaweed were studied and fitted with a mathematical model. The absolute safe moisture content and critical moisture content of sandwich seaweed, and the thermodynamic properties, were discussed. The results showed that the GAB model could better reflect the moisture adsorption characteristics of the sandwich seaweed, and the absolute safe moisture contents of the sandwich seaweed at 20, 30 and 40 ℃were 5.19%, 4.69% and 3.72%, respectively, which could be used as the basis for predicting the optimal moisture content during the processing and storage of sandwich seaweed; In the same way, the critical moisture contents at 20, 30 and 40 ℃were 0.98, 0.84 and 0.71 g/g, respectively, which could be used as a basis for assessing the storage stability. When the equilibrium moisture content of the sandwich seaweed was higher than 0.08%, the binding energy of water and the substance was small, and water loss occurred easily. The water adsorption process of sandwich seaweed had an isothermal rate of 0.62 K and a Gibbs free energy of 2.61 kJ/mol, which was an entropy-driven spontaneous endothermic process. Comprehensive analysis showed that as the temperature decreased, the safe moisture content of the sandwich seaweed increased, and the vitrified structure was easy to collapse, which provided certain significant reference for its processing technology and dry product storage. The research results can provide a scientific basis for the sandwich seaweed industry.
