菊苣叶片干燥动力学的数学建模

IF 0.7 4区 农林科学 Q4 HORTICULTURE Horticultura Brasileira Pub Date : 2023-01-01 DOI:10.1590/s0102-0536-2023-e2226
Iaquine Maria C Bezerra, Celso M Belisário, Osvaldo Resende, Juliana Aparecida Célia, Maísa D Cavalcante
{"title":"菊苣叶片干燥动力学的数学建模","authors":"Iaquine Maria C Bezerra, Celso M Belisário, Osvaldo Resende, Juliana Aparecida Célia, Maísa D Cavalcante","doi":"10.1590/s0102-0536-2023-e2226","DOIUrl":null,"url":null,"abstract":"ABSTRACT Endive is a vegetable traditionally eaten as a raw or cooked salad. It is a source of important nutritional compounds and one of the procedures for its industrialization is drying, which increases its shelf life, preserves the nutrients and reduces losses due to microorganisms. This research evaluated the drying kinetic of endive leaves at different temperatures and adjusted the experimental data according to mathematical models. The experimental design was completely randomized in triplicate, with each sample unit being a perforated aluminum tray containing about 100 g fresh leaves. The endive leaves were dried in an oven at 50, 60, 70 and 80°C. The mathematical models were adjusted according to the experimental data; non-linear regression analysis was performed by Gauss-Newton and Quasi-Newton methods. In all conditions, the mathematical models that best fitted the drying kinetics of the endive leaves were Midilli, Logarithmic and Valcam. The Logarithmic model, under these drying conditions, can be accurately described as suitable for predicting and simulating the drying kinetic of endive leaves, as it showed the best results in the statistical parameters evaluated.","PeriodicalId":56307,"journal":{"name":"Horticultura Brasileira","volume":"4 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mathematical modeling of the drying kinetics of endive leaves\",\"authors\":\"Iaquine Maria C Bezerra, Celso M Belisário, Osvaldo Resende, Juliana Aparecida Célia, Maísa D Cavalcante\",\"doi\":\"10.1590/s0102-0536-2023-e2226\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT Endive is a vegetable traditionally eaten as a raw or cooked salad. It is a source of important nutritional compounds and one of the procedures for its industrialization is drying, which increases its shelf life, preserves the nutrients and reduces losses due to microorganisms. This research evaluated the drying kinetic of endive leaves at different temperatures and adjusted the experimental data according to mathematical models. The experimental design was completely randomized in triplicate, with each sample unit being a perforated aluminum tray containing about 100 g fresh leaves. The endive leaves were dried in an oven at 50, 60, 70 and 80°C. The mathematical models were adjusted according to the experimental data; non-linear regression analysis was performed by Gauss-Newton and Quasi-Newton methods. In all conditions, the mathematical models that best fitted the drying kinetics of the endive leaves were Midilli, Logarithmic and Valcam. The Logarithmic model, under these drying conditions, can be accurately described as suitable for predicting and simulating the drying kinetic of endive leaves, as it showed the best results in the statistical parameters evaluated.\",\"PeriodicalId\":56307,\"journal\":{\"name\":\"Horticultura Brasileira\",\"volume\":\"4 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Horticultura Brasileira\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1590/s0102-0536-2023-e2226\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"HORTICULTURE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Horticultura Brasileira","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1590/s0102-0536-2023-e2226","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"HORTICULTURE","Score":null,"Total":0}
引用次数: 0

摘要

菊苣是一种传统上用作生拌或熟拌沙拉的蔬菜。它是重要的营养化合物的来源,其工业化的过程之一是干燥,这增加了它的保质期,保存了营养成分,减少了微生物造成的损失。本研究评估了菊苣叶片在不同温度下的干燥动力学,并根据数学模型对实验数据进行了调整。实验设计为完全随机的三组,每个样本单元为一个穿孔铝盘,内含约100g新鲜叶片。菊苣叶在50,60,70和80°C的烤箱中干燥。根据实验数据对数学模型进行了调整;采用高斯-牛顿和准牛顿方法进行非线性回归分析。在所有条件下,最适合菊苣叶片干燥动力学的数学模型是Midilli、Logarithmic和Valcam。在这些干燥条件下,对数模型对菊苣叶片干燥动力学的预测和模拟效果最好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Mathematical modeling of the drying kinetics of endive leaves
ABSTRACT Endive is a vegetable traditionally eaten as a raw or cooked salad. It is a source of important nutritional compounds and one of the procedures for its industrialization is drying, which increases its shelf life, preserves the nutrients and reduces losses due to microorganisms. This research evaluated the drying kinetic of endive leaves at different temperatures and adjusted the experimental data according to mathematical models. The experimental design was completely randomized in triplicate, with each sample unit being a perforated aluminum tray containing about 100 g fresh leaves. The endive leaves were dried in an oven at 50, 60, 70 and 80°C. The mathematical models were adjusted according to the experimental data; non-linear regression analysis was performed by Gauss-Newton and Quasi-Newton methods. In all conditions, the mathematical models that best fitted the drying kinetics of the endive leaves were Midilli, Logarithmic and Valcam. The Logarithmic model, under these drying conditions, can be accurately described as suitable for predicting and simulating the drying kinetic of endive leaves, as it showed the best results in the statistical parameters evaluated.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Horticultura Brasileira
Horticultura Brasileira 农林科学-园艺
CiteScore
1.40
自引率
28.60%
发文量
45
审稿时长
4-8 weeks
期刊介绍: The journal Horticultura Brasileira, a quarterly journal, is the Official Publication of the Sociedade de Olericultura do Brasil. Its abbreviated title is Hortic. bras., and it should be used in bibliographies, footnotes, references and bibliographic strips.
期刊最新文献
Agronomic efficiency of fermented composts in organic fertilization management of butterhead lettuce and green leaf lettuce Flavor and color: ‘IAC 134 AL01’, the Campinas Agronomic Institute’s first orange-colored pulp sweet potato cultivar Morphological characters contributing to yield increase of potato cultivars in Brazil No-till cabbage production in different cover crops and phosphorus sources in the Brazilian Cerrado Evaluation of summer carrot cultivars in bed and ridge systems
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1