经过对流式干燥的嗅觉胡和:数学建模,热力学特性和近距离构成
Rodrigo Leite Moura1, Rossana Maria Feitosa de Figueirêdo2, Alexandre José de Melo Queiroz2
1Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Foods (Basel, Switzerland)
|June 10, 2023
概括
在各种温度下使用强制空气循环干燥胡 (Capsicum chinense) 可以优化其保存. 这项研究模拟了干燥动力学,揭示了热力学特性和潜在工业应用的营养成分变化.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物物理学的生物物理.
背景情况:
- 胡 (Capsicum spp.) 的意思是胡 (Capsicum spp.) 的意思. 果实很容易腐烂,需要有效的保存方法来延长它们的保质期.
- 传统的保存技术对于保持的质量,风味和性至关重要.
- 了解干燥过程是开发增值胡产品的关键.
研究的目的:
- 以数学模型来模拟香和胡 (Capsicum chinense) 的干燥动力学.
- 为了确定与胡干燥过程相关的热力学特性.
- 为了研究干燥温度对胡的近位成分和能量价值的影响.
主要方法:
- 整个胡 (Capsicum chinense) 在强制空气循环烤箱中干燥,温度在50°C至80°C之间.
- 十个数学模型与实验干燥数据相匹配;Midilli模型显示最合适.
- 使用阿雷尼乌斯方程计算了有效的扩散率,并分析了热力学特性.
主要成果:
- 米迪利模型最好地描述了两种胡品种在研究温度的干燥动力学.
- 有效的扩散率遵循阿雷尼乌斯关系,嗅的激活能量为31.01kJ·mol-1 ,胡的激活能量为30.11kJ·mol-1.
- 干燥温度的提高导致水含量和宏观营养素度的降低,从而增加了胡粉的能量价值.
结论:
- 这些胡的干燥过程是非自发的,其特点是正和吉布斯自由能量,负.
- 干燥显著改变了近端成分,使营养物质集中,并增加了最终产品的能量价值.
- 由此产生的胡粉为工业应用提供了可行的替代品,作为食品制品配方中的新调料或成分.
关键词:
红 (Capsicum chinense) 是一种植物.红 (Capsicum chinense Jacq.) 是一种在中国生长的植物.脱水 脱水 脱水 脱水有效的扩散性.物理化学成分 物理化学成分更多相关视频
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