用佩雷格模型和使用古根海姆-安德森-德布尔模型适应吸收数据的糖糖蜜中的甜品种的奥斯莫斯脱水模型
Lato Pezo1, Biljana Lončar2, Vladimir Filipović2
1Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Belgrade, Serbia.
Foods (Basel, Switzerland)
|June 19, 2024
概括
佩莱格模型准确地描述了糖中甜的透脱水,显示了温度依赖的质量转移. 这项研究利用数学建模优化了食品保存技术.
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
- 在食品加工中的数学建模.
背景情况:
- 透脱水是食品保存的关键预处理.
- 关于将佩雷格模型应用于使用甜糖蜜糖的甜酸透脱水的有限研究.
- 了解质量转移动力学对于过程优化至关重要.
研究的目的:
- 评估Peleg模型对糖糖蜜中甜的透脱水的适用性.
- 在不同温度下确定平衡水和固体含量.
- 分析温度对脱水动力学和建模参数的影响.
主要方法:
- 在20°C,35°C和50°C的温度下使用80%的甜糖蜜,在1,3和5小时内透地脱水甜.
- 修改Peleg模型的应用来描述水损失和固体收益.
- 使用古根海姆,安德森和德布尔 (GAB) 模型进行吸附异热体的表征.
- 计算有效的湿度扩散率和激活能量.
主要成果:
- 佩雷格模型在描述透性脱水动态方面表现出高准确度 (r2 = 0.9901.000).
- 佩莱格常数显示出明显的温度和度依赖.
- 有效的湿度扩散率在1.85 × 10−8到4.83 × 10−8 m2/s之间.
- 激活能被计算为在7.096到16.652kJ/mol之间.
结论:
- 佩雷格模型适用于模拟甜在甜菜糖蜜中的透性脱水.
- 温度显著影响质量转移速率和运动参数.
- 研究结果为优化食品工业脱水过程提供了宝贵的见解.
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