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This article studied the use of diffusion models to describe variation of water quantity and sucrose quantity during osmotic dehydration of bananas cut into cylindrical slices. Bananas with radius of 1.7 cm and 18 °Brix (on average) were cut into 1.0 cm of thickness. A solution was proposed for the diffusion equation in cylindrical coordinates using the finite volume method, with fully implicit formulation. The diffusion equation was discretized assuming diffusivities and dimensions with variable values for the banana slices. Boundary conditions of the third kind have also been considered. The osmotic dehydration experiments were conducted in binary solutions (water and sucrose) under conditions of 40 and 60 °Brix and temperatures of 40 and 70°C. Mathematical modeling was proposed to describe the processes presented good results for water quantity and sucrose quantity, with good statistical indicators for all fits.  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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There is growing evidence suggesting that inactivation of bacterial spores may follow the Weibullian model, of which the log linear relationship between survival ratio and time is just a special case. Where true, the time and not only the temperature dependence of the rate must be taken into account. Also, it is of interest to estimate spores survival not only at the coldest point but also throughout the whole container's volume.Numerical calculation on changing survival ratios was performed by combining the conductive heat transfer model with that of the nonlinear inactivation kinetics. Results are based on published linear and non linear inactivation parameters of Clostridium botulinum spores, typical thermal properties of solid foods and realistic thermal processing conditions. Results could be used to quantify the efficacy of thermal processes of solid products in terms of spores' residual survival ratio at the coldest point and in the container as a whole.  相似文献   

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