کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598851 | 1492141 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Drying process of pullulan edible films forming solutions studied by ATR-FTIR with two-dimensional correlation spectroscopy
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Drying process of pullulan edible films forming solutions studied by ATR-FTIR with two-dimensional correlation spectroscopy Drying process of pullulan edible films forming solutions studied by ATR-FTIR with two-dimensional correlation spectroscopy](/preview/png/7598851.png)
چکیده انگلیسی
Drying phenomenon of aqueous pullulan solutions at 50 °C was investigated by ATR-FTIR spectroscopy and two-dimensional correlation infrared spectroscopy. Two-dimensional asynchronous spectrum at 1800-1500 cmâ1 wavenumber was resolved into three separate bands, which were assigned to aggregated water with strong hydrogen bond (AW-S), aggregated water with moderately hydrogen (AW-M) bond, and free water (FW), respectively. Curve fitting results indicated that the quantities of the three species of water were constant during the first 55 min of drying process. However, the area of the three bands (at around 1047, 1022 and 998 cmâ1) varied as drying progressed, implying the formation of more-ordered pullulan chains structure, as well as increased pullulan chain-chain interactions. Further analysis using 2D asynchronous correlation spectroscopy in 1200-950 cmâ1 wavenumber regions revealed the sequence of spectral changes during the drying process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 267-273
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 267-273
نویسندگان
Qian Xiao, Qunyi Tong, Loong-Tak Lim,