Study on Moisture Adsorptive and Desorptive Isotherms of Whole Wheat Flour of Jimai Varieties(Lines)
Chen Xueyan
Cao Ziyi
Liu Xiukun
Xiao Yanjun
Zhang Rongting
Guo Lei
Pu Yanyan
Li Xingjun
Gao Xin
Cheng Dungong
Abstract：The moisture adsorptive and desorptive isotherms of whole wheat flour of eight Jimai varieties(lines)were measured by a dynamic moisture sorption meter in temperature range of 15～35℃and equilibri-um relative humidity(ERH)range of 10%～90%.They all showed sigmoid curves with a hysteresis between desorption and adsorption isotherms.The hysteresis loop was the biggest in Jimai 20 cultivar.After ranking the eight equations that fitted the isotherms of the whole wheat flour of the test samples,the better equations as MGAB,MOE,MCPE,CAE and Poly were determined,and their coefficients were solved.The desorption iso-therm was used to analyze the whole wheat flour of the tested samples,resulting that the range of the relatively safe moisture content was 13.24%to 14.42%at 25℃with the mean of 13.72%.The monolayer moisture con-tent and solid surface area of Jimai 4227 whole wheat flourwere higher than those of the other samples.The re-search results could provide scientific guidance and technical basis for the safe storage and later processing of whole wheat flour of Jimai varieties(lines).
Keywords：Jimai varietiesWhole wheat flourDynamic moisture adsorption and desorptionEquilibri-um moistureMonolayer moisture contentSolid surface area
Publication Date：2024-12-28
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：10( 129-138 )