期刊论文

Xiao, Qian

英文

Food Chemistry

0308-8146

2014

150

267-273

10.1016/j.foodchem.2013.10.122

The authors gratefully acknowledge the financial support from Introduction of Talent Program of Hunan Agriculture University (No. 12YJ10 ), and Young Scholars Program from School of Food Science and Technology in Hunan Agriculture University .

本校为第一且通讯机构

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 cm-1 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 dry...