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中性子散乱による食品中の水の分析

Analysis of water in food by neutron scattering

中川 洋  

Nakagawa, Hiroshi

水分活性は、食品と純水の水蒸気圧の比として定義された、食品の保存性や品質を評価する熱力学量である。一方、水分活性が意味する食品中の水の状態は、水分収着等温特性で分類された結合水や自由水などによる定性的な説明にとどまっており、水の物理化学特性と水分活性との関係性はあいまいな点が多い。中性子散乱は分子運動性の解析や水和構造を調べることができ、食品中の水の物理化学的状態や食品と水との相互作用を調べるのに便利な手法である。

Water activity is a thermodynamic quantity that evaluates the preservation and quality of food, defined as the ratio of the vapor pressure of food and pure water. On the other hand, the state of water in food is only qualitatively explained by bound water and free water classified by water sorption isothermal properties, and there are many ambiguities in the relationship between physicochemical properties of water and water activity. Neutron scattering can be used to analyze molecular mobility and hydration structure, and is a useful technique for investigating the physicochemical state of water in food and the interaction between food and water.

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