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不同干燥方法下的土豆的三维表征:混合干燥方法的质量优化

Yinka Sikiru¹, Jitendra Paliwal^1,2, Chyngyz Erkinbaev¹

¹Department of Biosystems Engineering, The University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 5V6, Canada.

Foods (Basel, Switzerland)

|November 27, 2024

概括

冷干燥 (FD),红外干燥 (ID) 和烤箱干燥 (OD) 不同地影响土豆的质量. FD保存质量最好,但使用更多的能量,而ID是最快的,这表明混合系统可以优化土豆加工.

科学领域:

食品科学与技术食品科学与技术
农业工程农业工程
材料科学材料科学材料科学

背景情况:

对于食品行业来说,土豆质量评估至关重要.
干燥方法显著影响加工的土豆的微观结构和质量.

研究的目的:

调查冷干燥 (FD),红外干燥 (ID) 和烤箱干燥 (OD) 对加工马质量的影响.
分析和量化干燥对土豆微观结构的影响,使用3DX射线微型计算机断层扫描.
根据质量和能源消耗,开发数学模型来预测最佳的干燥方法.

主要方法:

马受到FD,ID和OD的4,8,12和16小时.
3DX射线微型计算机断层扫描用于微观结构分析.
一个混合质量评分评估器 (HQSE) 评估了质量指数 (QI) 和特定能源消耗指数 (SECI).

主要成果:

冷干燥 (FD) 显示出优越的颜色保留,补水比和总孔隙度,缩小最小,尽管使用更高的能量.
红外干燥 (ID) 提供了最短的干燥时间,其次是OD和FD.
经过5.78小时的优化FD,QI提高了9.7%,SECI提高了30.6%;数学模型准确地预测了QI和SECI.

结论:

干燥方法显著影响土豆的质量属性和能源效率.
混合干燥系统为优化土豆质量和能源消耗提供了一个有希望的方法.
数学模型为选择最佳干燥策略提供了可靠的工具.

关键词:

能源消耗能源消耗是指能源的消耗.形态特征形态特征形态特征干燥的土豆干燥的土豆质量指数质量指数

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