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甜菜空气干燥之前的乙醇预处理:干燥动力学

Dimitrios Fotiou¹, Athanasia Goula¹

¹Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece.

Food science and biotechnology

|November 10, 2025

概括

乙醇预处理通过提高湿度扩散性,显著加快了甜菜空气干燥的速度. 在最佳条件下,干燥时间减少了30%,扩散率增加了36.6%,收缩最小.

科学领域:

食品科学食品科学食品科学
化学工程是化学工程的重要组成部分.
材料科学材料科学材料科学

背景情况:

脱水对于保持甜菜的颜色和植物化学物质至关重要.
探讨乙醇预处理以优化空气干燥动力学.

研究的目的:

研究乙醇预处理参数 (度,温度,持续时间) 对甜菜空气干燥的影响.
分析对干燥时间,干燥速率和湿度扩散性的影响.

主要方法:

在70°C的温度下对甜菜进行空气干燥.
使用扩散模型及其分析溶液.
评估收缩和湿度的变化.

主要成果:

乙醇预处理显著增加了干燥速度和湿度扩散率.
最佳预处理条件 (55°C,纯乙醇,30分钟) 将干燥时间缩短了30%.
在最佳条件下,扩散率增加了36.6%,体积减少较小.

结论:

乙醇预处理是提高甜菜空气干燥效率的有效方法.
优化的预处理条件可大幅缩短干燥时间,提高扩散性.
该方法对食品脱水中的工业应用有希望.

关键词:

扩散性扩散性干燥干燥干燥乙醇乙醇是一种预处理预处理收缩收缩收缩收缩

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