在生物介质中的扩散:通过表面分析和扩散率计算进行全面的数值分析研究
Juan Ignacio González Pacheco1, Mariela Beatriz Maldonado2,3
1Department of Chemical Engineering, Mendoza Regional Faculty, National Technological University, C. Rodriguez 273, M5502AJE, Mendoza, Argentina. jngonzalez534@gmail.com.
Scientific reports
|July 17, 2024
概括
这项研究使用分析和数值方法研究了桃中的扩散. 较高的温度和糖/糖醇度显著增强了染料扩散,这对于食品加工和保存至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 质量转移现象是指质量转移现象.
- 生物材料的特性表征.
背景情况:
- 生物材料的扩散对于食品科学,工程和制药至关重要.
- 在可变条件下理解扩散需要结合数值和分析方法.
- 这项研究解决了对食品矩阵中扩散现象更好地理解的需求.
研究的目的:
- 以分析和数值检查生物材料中的物质扩散.
- 为了计算扩散性,并对桃中的甜味和染色过程进行表面分析.
- 为了研究温度和度对扩散的影响.
主要方法:
- 采用分析和数值方法研究Bing型桃 (Prunus avium) 的扩散.
- 使用的糖/糖醇溶液用于甜味和红/红色花染料用于染色.
- 多种染料度 (119357 ppm) 和温度 (4060 °C) 来评估扩散动态.
主要成果:
- 桃皮的有效扩散率低于肉的有效扩散率,这是由于表皮抵抗.
- 温度和度 (357 ppm, 60 °C) 的协同效应提高了扩散系数和染料透率.
- 红色花园植物显示显著的温度依赖扩散 (p=0.001),而红素是温度稳定的 (p>0.05).
结论:
- 温度和度在食品染色和保存过程中显著影响质量转移.
- 这些发现为优化食品应用中基于扩散的流程提供了关键数据.
- 量化了有效的扩散性,突出了染料和水果组织的差异性行为.
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