薄层的果仁杏仁的干燥行为和热力学特性:一个数学建模方法
Rafaela Duarte Almeida1, Maria Elita Martins Duarte2, Mario Eduardo R M Cavalcanti Mata1,2
1Programa de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, Brazil.
Heliyon
|January 27, 2025
概括
这项研究分析了在高温下使用四种数学模型的果仁干燥动力学. 亨德森和帕比斯模型最好地描述了干燥过程,为提高产品质量和能源效率提供了洞察力.
科学领域:
- 食品工程 食品工程
- 热力学是一种热力学.
- 物理测量 物理测量
背景情况:
- 通过优化干燥过程,可以提高果仁的质量.
- 了解干燥动力学对于提高产品质量和能源效率至关重要.
研究的目的:
- 为了研究果仁干燥动力学.
- 将实验数据与Fick,Page,Cavalcanti Mata以及亨德森和帕比斯的数学模型进行比较.
- 为了确定干燥过程的激活能量和热力学特性.
主要方法:
- 干燥实验在120°C,140°C,160°C和180°C进行,空气速度为3米/秒.
- 使用Fick,Page,Cavalcanti Mata以及亨德森和帕比斯模型进行数学建模.
- 对干燥动力学,激活能量和热力学特性进行分析.
主要成果:
- 所有分析的模型都与实验数据很好地匹配 (R2值>0.96).
- 亨德森和帕比斯的模型显示出最高的适合性.
- 确定了每个模型的激活能量和热力学特性.
结论:
- 亨德森和帕比斯模型准确地表示了果仁干燥动力学.
- 这些发现为优化干燥参数提供了基础,以提高果仁的质量和能源效率.
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