使用蜂蜜-糖糖溶液加强西瓜皮的透脱水:关于预处理效率和质量转移动学的研究
Jaspreet Kaur1,2, Sawinder Kaur3, Amine Assouguem4,5
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India.
Open life sciences
|September 27, 2024
概括
研究了使用蜂蜜和糖糖溶液进行西瓜皮的透脱水. 超声波预处理增强了质量转移,微波处理为食品产品提供了最佳的脱水.
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
- 水皮的利用 水皮的利用
背景情况:
- 瓜皮是增值食品的潜在来源.
- 透脱水是预处理食品材料的有效方法.
- 了解质量转移动力学对于过程优化至关重要.
研究的目的:
- 用蜂蜜和糖糖研究西瓜皮的透性脱水.
- 评估预处理 (漂白,微波炉,超声波) 对脱水的影响.
- 为了建模质量转移动力学,并确定最佳的过程参数.
主要方法:
- 使用蜂蜜和糖糖溶液进行透脱水.
- 预处理包括白色化,微波和超声波.
- 使用实证模型进行动力分析和建模 (Power Law, Magee).
主要成果:
- 超声波显著减少了脱水时间,增加了流体损失和溶解物吸收.
- 对于水损失和固体收益的有效扩散率随着温度和皮肤与溶液比率的增加而增加.
- 微波预处理导致了最高的脱水系数.
- 动力法和马吉模型最好地描述了水损失和固体收益,分别.
结论:
- 超声波对于加速西瓜皮的透脱水是有效的.
- 微波前处理是生产脱水西瓜皮产品的最佳方法.
- 动力建模为流程优化和扩展提供了宝贵的见解.
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