羊肉干燥动力学与热振荡的数学建模
Valeria Carrillo Luis1, Diego Beristain Rios1, Omar Augusto Hernández-Flores1
1Facultad de Sistemas Biológicos e Innovación Tecnológica, Universidad Autónoma Benito Juárez de Oaxaca, Av. Universidad s/n, Col. Cinco Señores, Oaxaca de Juárez 68120, Oaxaca, Mexico.
Foods (Basel, Switzerland)
|December 17, 2024
概括
模拟了在不同温度和速度下使用对流式空气干燥来干燥山羊肉. 数学模型准确地描述了干燥动力学,为改善食品保存提供了对水分扩散的见解.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 热力学是一种热力学.
背景情况:
- 羊肉具有高度营养,富含蛋白质,铁,和维生素B12.
- 通过干燥保存山羊肉的保质期至关重要,但动力学数据有限.
- 了解干燥参数对于优化山羊肉加工至关重要.
研究的目的:
- 描述布尔山羊肉的热对流干燥方法.
- 用既定和启发式模型数学建模干燥动力学.
- 用实验数据验证模型并分析温度对水分扩散的影响.
主要方法:
- 羊肉样品在40,50,60和70°C的温度下,以1和2米/秒的空气速度以对流式空气干燥.
- 记录干燥动力学,温度概况,相对湿度和空气流量.
- 分析四种数学模型:二期,Midilli的,王和辛格的,以及一个启发式模型.
主要成果:
- 数学模型准确地适应了实验干燥数据,根平均平方误差 (RMSE) 在0.004-0.029.0之间很低.
- 估计的扩散系数与典型的生物材料运输特性保持一致.
- 启发式模型有效地代表了温度振荡和湿度扩散重组.
结论:
- 电流干燥模型提供了对山羊肉干燥动态的准确表示.
- 启发式模型证明了在干燥过程中处理温度变化的有效性.
- 这项研究为优化山羊肉保存技术提供了有价值的数据.
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