远红外干燥对西兰花根茎的影响:干燥动力学和质量评价

IF 2.8 4区 工程技术 Q2 ENGINEERING, CHEMICAL Processes Pub Date : 2024-08-09 DOI:10.3390/pr12081674
Gen Zhang, Yun Yu, Chunyu Yao, Lang Zhou, Guangyao Zhu, Yushu Lai, Po Niu
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引用次数: 0

摘要

为明确远红外干燥技术对西兰花根茎干燥动力学和质量的影响,分别在 60、65、70、75 和 80 °C 下对西兰花根茎进行脱水。采用八个薄层干燥数学模型探讨了其干燥动力学特性,并对其品质进行了综合评价。结果表明,干燥温度越高,西兰花根茎干燥至终点所需的时间越短,干燥速率越高。干燥温度为 80 °C,最短干燥时间为 360 分钟,平均干燥速率为 4.72 g-g-1-min-1。在 60 °C 下,最长的干燥时间为 660 分钟,最小的平均干燥速率为 1.99 g-g-1-min-1。不同干燥温度下的水分有效扩散系数分别为 1.22 × 10-6、1.25 × 10-6、1.34 × 10-6、1.46 × 10-6 和 1.55 × 10-6 m2/min。根据有效水分扩散系数与时间的线性关系,计算出活化能为 12.26 kJ/mol。从热力学参数来看,西兰花根茎的干燥是一个非自发过程,必须从介质中吸收热量才能实现脱水。随着干燥温度的升高,干燥效果更好。8 个数学模型的拟合结果表明,Modified Page、Page、Wang 和 Singh 是西兰花根茎远红外干燥动力学的最佳数学模型。成员函数法综合评价了西兰花根茎干燥产品的质量。综合顺序为 60 °C > 65 °C > 75 °C > 70 °C > 80 °C。当温度为 60 ℃ 时,西兰花根茎的理化特性和营养质量都得到了很好的保存,品质最佳。因此,60 ℃ 是西兰花根茎干燥的最佳温度。该结果为进一步提高西兰花根茎的远红外干燥质量提供了理论参考。
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Effect of Far-Infrared Drying on Broccoli Rhizomes: Drying Kinetics and Quality Evaluation
To clarify the effects of far-infrared drying technology on the drying kinetics and quality of broccoli rhizomes, broccoli rhizomes were dehydrated at 60, 65, 70, 75 and 80 °C, respectively. Eight thin-layer drying mathematical models were used to explore the drying kinetic characteristics and comprehensively evaluate their quality. The results showed that the higher the drying temperature, the shorter the time required to dry the broccoli rhizomes to the endpoint, and the higher the drying rate. The drying temperature was 80 °C, the shortest drying time was 360 min, and the average drying rate was 4.72 g·g−1·min−1. The longest drying time at 60 °C was 660 min, and the minimum average drying rate was 1.99 g·g−1·min−1. The effective diffusion coefficients of moisture at different drying temperatures were 1.22 × 10−6, 1.25 × 10−6, 1.34 × 10−6, 1.46 × 10−6 and 1.55 × 10−6 m2/min, respectively. The activation energy was calculated to be 12.26 kJ/mol by the linear relationship between the effective moisture diffusion coefficient and time. From the thermodynamic parameters, the drying of broccoli rhizomes is a non-spontaneous process, and it is necessary to absorb heat from the medium to achieve dehydration. With an increase in the drying temperature, the drying effect is better. The fitting results of eight mathematical models showed that Modified Page, Page, and Wang and Singh were the best mathematical models for the far-infrared drying kinetics of the broccoli rhizomes. The membership function method comprehensively evaluated the quality of the broccoli rhizome dry products. The comprehensive order was 60 °C > 65 °C > 75 °C > 70 °C > 80 °C. When the temperature was 60 °C, the physicochemical properties and nutritional quality of broccoli rhizome were well preserved, and the quality was the best. Therefore, 60 °C is the best temperature for broccoli rhizome drying. The results provide a theoretical reference for further improving the far-infrared drying quality of broccoli rhizomes.
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来源期刊
Processes
Processes Chemical Engineering-Bioengineering
CiteScore
5.10
自引率
11.40%
发文量
2239
审稿时长
14.11 days
期刊介绍: Processes (ISSN 2227-9717) provides an advanced forum for process related research in chemistry, biology and allied engineering fields. The journal publishes regular research papers, communications, letters, short notes and reviews. Our aim is to encourage researchers to publish their experimental, theoretical and computational results in as much detail as necessary. There is no restriction on paper length or number of figures and tables.
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