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甜瓜的奥斯莫斯和对流热空气干燥

Nadia Kadir¹, Nushrat Yeasmen^1,2, Md Hafizur Rahman Bhuiyan^1,2

¹Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh.

Food science and biotechnology

|January 15, 2024

概括

使用盐溶液对甜的奥斯摩斯脱水显著影响干燥动力学,较高的盐度加快了质量转移. 不同的甜瓜品种也会影响像饼干这样的产品的质量和消费者接受度.

科学领域:

食品科学与技术食品科学与技术
质量转移现象质量转移现象
化学工程是化学工程的重要组成部分.

背景情况:

透脱水 (OD) 是水果和蔬菜加工前期处理的一种有希望的方法.
了解OD的动力学对于优化加工参数和产品质量至关重要.
甜瓜是一种营养丰富但未得到充分利用的作物,具有增值产品的潜力.

研究的目的:

为了研究在透脱水过程中甜的干燥动力学.
评估盐度,温度和样品厚度对OD的影响.
评估用透脱水甘粉制成的饼干的质量属性和消费者接受度.

主要方法:

使用Fick扩散模型的第二定律,对透性脱水动力学的实验研究.
系统变化盐度 (5-20%),干燥温度 (50-70°C) 和样品厚度 (4-8毫米).
用脱水甘粉制备的饼干进行化学和感官分析.

主要成果:

随着盐度的增加,质量转移动力学显著增加,特别是在前2小时内.
干燥速度与温度正相关,与样品厚度和盐度相反相关.
甜瓜品种影响了最终饼干产品的质量属性和消费者接受度.

结论:

盐度是加速甜瓜透性脱水的一个关键因素.
优化的OD参数可以提高甜瓜产品的干燥效率和质量.
这些发现支持在工业食品应用中使用甘的多样化.

关键词:

激活能量是什么激活能量是什么扩散系数扩散系数流失的水分流失的水分机体感知特性机体感知特性固体增益可以获得固体增益.

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