Moisture migration analysis of Chinese naked oat during different storage conditions by sorption isotherm model and low‐field NMR

Abstract

Moisture migration is considered to be one of the most important influencer on crop quality during storage, which is easily affected by storage conditions, such as ambient humidity and temperature. The aim of this work was to determine the effect of storage condition on moisture content of Chinese naked oat by simulating 9 equilibrium relative humidity (ERH) and 5 temperatures. The equilibrium moisture content (EMC) of dry sample was achieved by adsorption, while EMC of wet one was achieved by desorption. EMC of oat increased with the increase in ERH and decreased when temperature increased. The sorption isotherm was a typical “S” shape and fitted using current EMC/ERH models. Modified Chung–Pfost (MCPE) model was the most suitable for describing the dynamic sorption process of Chinese naked oat during storage with a ERH range from 10% to 90%. There was an obvious hysteresis between adsorption and desorption isotherms, whose range decreased with the increase of temperature. High temperature accelerated moisture migration by increasing the hydrophilicity of oat surface. Moreover, dynamic moisture migration was imaged by low‐field nuclear magnetic resonance (NMR), showing that moisture migrated between ambient environment and oat mainly through endosperm where most moisture accumulated. During sorption, free water migrated firstly, followed by bound water and the change in content of bound water was more stable than that of free water. The results of this study can provide a useful information for future work on quality control of oat during storage.

Sorption Isotherm and Quality Assessment of Chicken Jerky

“…The relationship between moisture content and water activity at equilibrium, can be used to determine the optimal storage conditions to maintain product quality and shelf-life. Sorption isotherm data can also be utilized to develop predictive models for moisture migration, which is essential for preventing quality defects such as lipid oxidation in chicken jerky (Cao et al, 2020) and also to design packaging materials that regulate moisture transfer, leading to improved organoleptic quality and consumer satisfaction.…”

Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method

“…Then evaluated the hygroscopicity and moisture retention, hygroscopicity and desorption model of the synthesized propanediol esters in reconstituted tobacco shreds. And determine the moisture presence state and distribution percentage of the reconstituted tobacco shreds using low‐field nuclear magnetic resonance 18–20 . Two compounds were screened for better moisture retention and moisturizing effect as 1a (2‐hydroxypropyl benzoate) and 1b (2‐hydroxypropyl cinnamate), respectively.…”

“…And determine the moisture presence state and distribution percentage of the reconstituted tobacco shreds using low-field nuclear magnetic resonance. [18][19][20] Two compounds were screened for better moisture retention and moisturizing effect as 1a (2-hydroxypropyl benzoate) and 1b (2-hydroxypropyl cinnamate), respectively. In addition, the pyrolysis products of the screened propanediol esters were investigated using Py-GC/MS, [21][22][23] which are expected to provide a theoretical basis and key technologies for the development of moisturizing agents for heated non-combustible tobacco products and the application of aroma-enhancing technology.…”