(Cucurbita moschata) 纸的导电性水干燥的动力学
Monica J Ortiz-Jerez1, Yendy X Serna1, Y Jose E Zapata1
1Nutrition and Food Technology Group, University of Antioquia, Colombia.
Heliyon
|September 19, 2024
概括
研究了南瓜 (Cucurbita moschata) 的导电水干燥 (CHD). 在中里,中里.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 干燥技术 干燥技术
背景情况:
- 黄瓜 (Cucurbita moschata) 是一个有价值的食物来源.
- 有效的脱水方法对于食品的保存和质量至关重要.
- 了解干燥动力学可以为过程优化提供信息.
研究的目的:
- 在导电式水干燥 (CHD) 下分析南瓜的干燥动力学.
- 为了确定不同的南瓜结构和厚度的有效扩散率 (D_ef).
- 评估十个半经验和现象学模型与干燥数据的适应性.
主要方法:
- 用80°C和1 atm.的CHD脱水了南瓜样本 (切片和精制).
- 分析了厚度为1.5,3和6毫米的样本.
- 干燥曲线与十个运动模型相匹配,并使用Fick的第二定律 (Crank的方法) 计算D_ef.
主要成果:
- 在一般情况下,Midilli模型为干燥曲线提供了最好的适合性.
- 有效扩散率 (D_ef) 根据样品结构和厚度而异.
- 现象学模型,如菲克定律的解决方案,对于工艺扩展和设备设计至关重要.
结论:
- 米迪利模型有效地描述了CHD下的南瓜脱水动力学.
- 精确的干燥建模对于优化水干燥工艺至关重要.
- 这些发现支持可持续的,高质量的食品生产和减少工业干燥的能源消耗.
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