通过温度自适应调节,优化绿色核桃的脉冲真空干燥过程
Jingfang Ao1, Heyu Shen1, Yingying Cai1
1College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Journal of food science
|November 27, 2023
概括
优化65°C的绿色核桃 (GWH) 的脉冲真空干燥 (PVD),以9:3分钟的比率显著减少干燥时间和能源消耗. 这种方法在GWH中保持了高水平的活性化合物,提供了可持续的解决方案.
科学领域:
- 农业工程 农业工程
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 绿色核桃 (GWH) 由于有限的利用,给环境带来了挑战.
- 开发高效的GWH干燥方法对于废物回收和减少污染至关重要.
研究的目的:
- 为了优化可变温度脉冲真空干燥 (PVD) 条件的绿色核桃 (GWH).
- 调查PVD对干燥时间,能源消耗和GWH中活性化合物含量的影响.
主要方法:
- 为了确定最佳的PVD温度和脉冲比,进行了单因素实验.
- 分析了干燥动力学,并确定了最适合的数学模型.
- 进行了微观结构分析以与活性物质含量相关联.
主要成果:
- 对GWH的最佳PVD条件被确定为65°C,脉冲比为9分:3分.
- 干燥时间从10.87小时减少到6.32小时,能源消耗从8.83小时减少到6.23千瓦·小时/公斤.
- 总三烯 (9.43毫克/克),黄类 (35.68毫克/克),多类 (9.51毫克/克) 和类 (9.55毫克/克) 的含量最高.
结论:
- 可变温度PVD是干燥GWH的有效方法,可以保存活性化合物.
- 优化PVD提供了一种可持续的GWH利用方法,减少环境污染.
- 该研究为GWH干燥的工业化和改进提供了理论基础.
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