能量使用和覆盆子对流和微波干燥参数

1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings Pub Date : 2023-03-01 DOI:10.46793/sbt28.451p

Valerija Pantelić, N. Miletić, Vesna Đurović, M. Petković, A. Lukyanov, V. Filipović

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引用次数: 0

摘要

采用微波(MD)和对流(CD)干燥覆盆子的实验表明，微波(MD)和对流(CD)干燥覆盆子的时间缩短86 ~ 96%，能耗降低81 ~ 89%。采用微波(MD)干燥覆盆子的平均干燥率提高3.5 ~ 19倍。牛顿(Newton)、改良亨德森(Modified Henderson)和Pabis (Pabis)等对数模型成功地描述了覆盆子的干燥动力学。在240 W MD脱水条件下，威拉米特和图拉米的脱水时间最短，能量消耗最小，扩散效率最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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ENERGY USAGE AND RASPBERRY CONVECTIVE AND MICROWAVE DRYING PARAMETERS

The drying experiments of microwave (MD) and convective (CD) dehydration of raspberries show a shorter drying time by 86–96 % and lower energy usage resulting in energy saving of 81–89 % for MD. The average drying ratio of raspberries increases by 3.5–19 times with the application of MD. Newton's, Modified Henderson, and Pabis's, Logarithmic models were successfully used to describe the drying kinetics of raspberries. Willamette and Tulameen varieties, dehydrated on 240 W MD, showed the shortest dehydration time, the minimum energy usage, and the most efficient diffusion.

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1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings

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