共查询到20条相似文献,搜索用时 15 毫秒
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为船上实际生产提供理论指导,对丁香鱼薄层干燥特性进行研究。通过单因素分析,对决定系数(R2),秩检验(χ2),均方根误差(RMSE)及平均相对百分误差(PE%)进行检验,确定了Midilli模型为丁香鱼热风干燥的最适模型。同时本实验采用二次正交旋转回归设计,以拟合Midilli模型各系数k、a、b、n与温度和风速之间的函数关系,建立丁香鱼热风干燥数学模型,并用该模型进行预测,其预测值与实验值拟合程度高。结果表明:Midilli模型可以对温度40~70℃,风速0.2~1.4m/s范围中丁香鱼水分变化进行较精确的预测。 相似文献
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Ana Caroline Raimundini Aranha Rafael Oliveira Defendi Luiz Mario de Matos Jorge 《Journal of food process engineering》2023,46(1):e14206
The purpose of this article is to present a discussion about recent technologies applied to processes involving intermittent drying of agricultural products, in addition to verifying the adjustment of mathematical models, both for conventional and intermittent drying, based on recent research in the literature. It was found that new mathematical models are being studied to describe the drying kinetics, one of which is the generalized Lewis model. Regarding intermittent drying, mathematical models are generally based on mass and energy balances. Furthermore, to obtain the mathematical modeling of intermittent drying for intermittent products, some researchers employ the effective diffusivity technique to describe all possible mechanisms of moisture movement, being estimated by Fick's second law of diffusion. Energy savings were also analyzed for different raw materials, ranging from 6% to 75%. It has been shown that the tempering time, and the conditions of the samples under study, affect energy consumption. 相似文献
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为提高规模化生产的百合品质,缩短干燥周期,以兰州百合为试样,运用JK-LB1700型薄层干燥试验台制干。系统研究了不同热风温度(60,70,80,90℃),热风速度(0.5,1.0,1.5,2.0m/s)和湿度(20%,30%,40%)对百合热风薄层干燥速率、色泽ΔE*值、VC含量、复水比的影响及各指标的变化规律;通过Weibull分布函数模拟了百合干燥过程及水分扩散规律。结果表明:随热风温度、热风速度增大百合热风薄层干燥时间显著缩短(P<0.01),不同相对湿度下无差异,但在干燥前期湿度大小与物料干燥速率呈正相关,后期呈负相关。采用Weibull分布函数能够准确(R2>0.99)描述百合热风薄层干燥过程,基于Weibull分布函数可准确获得百合薄层干燥水分有效扩散系数(1.213×10-6~3.992×10-6 m2/s),Deff值不仅受干燥参数影响,也受干燥设备和试样贮存时间的影响。试验干燥参数对百合品质指标色泽ΔE*值、VC含量和复水比的综合影响大小依次为干燥温度>热风速度>相对湿度,品质指标色泽ΔE*值和VC含量受干燥参数影响较大,复水比较小。 相似文献
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随着时代的进步和人民生活水平的逐步提高,各种农副产品已基本实现工业化深加工,农副产品干燥技术是其深加工过程中必不可少的关键环节,其发展及应用受到越来越多的科研工作者的关注。本文首先介绍了几种国内外常用的干燥技术(热风干燥、真空冷冻干燥、微波干燥、喷雾干燥),然后重点论述了过热蒸汽干燥、中短波红外干燥、太阳能干燥、热泵干燥这4种新型干燥技术的优缺点及其联合应用技术,并对农副产品干燥技术未来的发展方向进行了展望。 相似文献
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Faezeh Fathi Samad N. Ebrahimi Luís Carlos Matos M. Beatriz P. P. Oliveira Rita C. Alves 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1125-1160
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds. 相似文献
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Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling 总被引:1,自引:0,他引:1
Shuzheng Fang Zhengfu Wang & Xiaosong Hu 《International Journal of Food Science & Technology》2009,44(9):1818-1824
Chinese jujube fruits were dried at 50, 60 and 70 °C in an electric heat blast dryer. Verma model was superior to the others for explaining change of moisture ratio in Chinese jujube by comparing thirteen commonly used mathematical models, suggested by the lowest percent error (1.211%). A strong linear dependence between drying rate and drying time was suggested by high values of determination coefficient ( R 2 > 0.97). Linear model (effective diffusivity model) was found to be excellent adequacy in describing relationship between effective diffusivity, D eff , and dry-basis moisture content, M . The effects of drying air temperature on the coefficients of the model were determined by multiple regression method. Lower percent error (3.44%) proved that the effective diffusivity model has higher precision. Our study indicated that it is possible to describe moisture content, drying rate, effective diffusivity, with the models including the effect of drying air temperature on the model constants and coefficients. 相似文献
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This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40–90°C) at atmospheric pressure. Methyl cellulose (0.25–2%), egg white (3–20%), maltodextrin (0.5–05%), and gum Arabic (2–9%) are the commonly utilized additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and sticky products that cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying, and improved product quality it provides. 相似文献
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间歇操作方式在厚层真空微波干燥中的应用 总被引:1,自引:0,他引:1
目的:为解决在厚层真空微波干燥过程中出现的物料沿床层厚度方向的水分分布不均匀,进而引起物料局部品质恶化(热斑或焦糊)等问题;方法:采用间歇干燥模式并对其水分分布的均匀性及干燥速率与连续干燥模式进行对比。结果:间歇干燥模式可改善物料的水分分布情况,并且间歇时间越长,水分分布的均匀性越好,但干燥速率会有所下降. 相似文献
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The mass transport properties characterising the drying of lactose powder were determined using a correlation proposed by Dincer and Hussain [Dincer, I. & Hussain, M. M. (2004). Development of a new Bi–Di correlation for solids drying. International Journal of Heat and Mass Transfer, 47, 653–658]. Experimental moisture content data for lactose samples dried under convective, microwave, combined convective-microwave and combined vacuum-microwave conditions were collected. The drying coefficients and lag factors were calculated from the experimental data and incorporated into the model. The Bi numbers were in the range 0.185–439, and moisture diffusivities and diffusion coefficients in the range from 0.135 × 10−9 to 102 × 10−9 and from 0.194 × 10−6 to 118 × 10−6 m/s, respectively. The predicted moisture profiles showed adequate agreement with the experimental observations, with the average error between experimental and predicted results being ±13.7%. 相似文献
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This study was performed to determine the most appropriate thin layer drying model and the effective moisture diffusivity of rapeseed. The thin layer drying tests were conducted at three different combinations of drying air temperature levels of 40, 50, and 60 °C and relative humidity levels of 30, 45, and 60%. The thin layer drying characteristics of rapeseed were determined. The Page (1949) model was the most adequate model for describing the thin layer drying of rapeseed. Drying occurred in the falling rate period and the rate of moisture removal from rapeseed was governed by the rate of water diffusion to the surface of the seed. Effective moisture diffusivities were calculated based on the diffusion equation for a spherical shape using Fick’s second law. Effective moisture diffusivity during drying varied from 1.72 × 10−11 to 3.31 × 10−11 m2 s−1 over the temperature range. The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation. The activation energy for moisture diffusion during drying was 28.47 kJ mol−1. 相似文献
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Convective hot air drying of blanched yam slices 总被引:1,自引:0,他引:1
Olajide Philip Sobukola Olawale Usman Dairo & Adebayo Victor Odunewu 《International Journal of Food Science & Technology》2008,43(7):1233-1238
In this study, a laboratory convective hot air dryer was used for the thin layer drying of blanched yam slices and experimental moisture ratio was compared with Newton, Logarithmic, Henderson and Pabis, modified Henderson and Pabis, approximation of diffusion, modified page 1, two-term exponential, Verma et al. and Wang and Singh models. Among all the models, the approximation of diffusion model was found to satisfactorily describe the kinetics of air-drying of blanched yam slices. The increase in air temperature significantly reduced the drying time with no constant rate period but drying occurs in falling rate period. The effective diffusivity values varied between 7.62 × 10−8 to 9.06 × 10−8 m2 s−1 and increased with increase in temperature. An Arrhenius relation with an activation energy value of 8.831 kJ mol−1 showed the effect of temperature on moisture diffusivity. 相似文献
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