Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Renny Eka Putri
{"title":"通过全局敏感性分析了解糯米等温脱水过程中的水分变化","authors":"Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Renny Eka Putri","doi":"10.1016/j.ifset.2024.103733","DOIUrl":null,"url":null,"abstract":"<div><p>This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened (<span><math><mi>P</mi><mo><</mo><mn>0.05</mn></math></span>) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were <span><math><mn>2.0</mn><mo>×</mo><msup><mn>10</mn><mrow><mo>−</mo><mn>12</mn></mrow></msup><msup><mi>m</mi><mn>2</mn></msup><mo>/</mo><mi>s</mi></math></span> to <span><math><mn>2.53</mn><mo>×</mo><msup><mn>10</mn><mrow><mo>−</mo><mn>11</mn></mrow></msup><msup><mi>m</mi><mn>2</mn></msup><mo>/</mo><mi>s</mi></math></span>, 43.03 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span> to 51.05 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span>, and 145.10 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span> to 155.85 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span>respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination (<span><math><msup><mi>R</mi><mn>2</mn></msup></math></span>) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of <span><math><msup><mi>R</mi><mn>2</mn></msup><mo>=</mo><mn>0.9843</mn></math></span>. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis\",\"authors\":\"Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Renny Eka Putri\",\"doi\":\"10.1016/j.ifset.2024.103733\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened (<span><math><mi>P</mi><mo><</mo><mn>0.05</mn></math></span>) the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were <span><math><mn>2.0</mn><mo>×</mo><msup><mn>10</mn><mrow><mo>−</mo><mn>12</mn></mrow></msup><msup><mi>m</mi><mn>2</mn></msup><mo>/</mo><mi>s</mi></math></span> to <span><math><mn>2.53</mn><mo>×</mo><msup><mn>10</mn><mrow><mo>−</mo><mn>11</mn></mrow></msup><msup><mi>m</mi><mn>2</mn></msup><mo>/</mo><mi>s</mi></math></span>, 43.03 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span> to 51.05 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span>, and 145.10 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span> to 155.85 <span><math><mi>kJ</mi><msup><mi>mol</mi><mrow><mo>−</mo><mn>1</mn></mrow></msup></math></span>respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination (<span><math><msup><mi>R</mi><mn>2</mn></msup></math></span>) values of >0.9989. The SM aptly described moisture evolution with higher accuracy of <span><math><msup><mi>R</mi><mn>2</mn></msup><mo>=</mo><mn>0.9843</mn></math></span>. The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-06-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001723\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001723","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
This study examined the effect of layer thickness and temperature on the evolution of moisture during the isothermal dehydration of glutinous rice. To analyse the moisture evolution, empirical models and secondary models (SM) were employed. Global sensitivity analysis (GSA) was used to estimate the importance of the experimental parameters on the developed SM. According to the dehydration curves, the increase in temperature and reduction in the layer thickness significantly shortened () the dehydration time of glutinous rice. The effective diffusivity, activation energy, and Gibb-free energy were to , 43.03 to 51.05 , and 145.10 to 155.85 respectively. The Page and Logarithmic models are suitably considered in evaluating the dehydration kinetics of the glutinous rice with a high coefficient of determination () values of >0.9989. The SM aptly described moisture evolution with higher accuracy of . The GSA shows that the variation in the SM output is primarily driven by the variation in the input parameters with low reliance on its interaction with other parameters, indicating that the SM can play a significant role in the optimization of the industrial dehydration process with a wide range of applications in the agricultural production system.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.