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IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-24 DOI:10.1002/jsfa.14180

Otávio Maticoli Ferreira, Viviane Silva Mendoza, Thales Henrique Barreto Ferreira, Rodrigo Aparecido Jordan, Eliana Janet Sanjinez Argandoña

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引用次数: 0

摘要

背景：太荞麦（Xanthosoma sagittifolium Schott）是一种非传统的食用植物，其营养特性优于大多数传统蔬菜，但其高含水量使其难以保存。本研究旨在确定太乙叶的干燥动力学，将实验数据调整为数学模型，并评估温度对生物活性化合物的影响。使用热泵干燥器在 25、30、35 和 40 ° C 温度下对太乙树叶进行脱水，使用传统对流脱水机在 50、60、70 和 80 °C 温度下对太乙树叶进行脱水：修正的 Midilli 数学模型是所有温度下的最佳拟合模型。有效扩散系数随干燥空气温度从 9.48 × 10-11 增至 2.36 × 10-8 m2s-1，传统干燥器的活化能为 45.40 kJ mol-1，热泵干燥器的活化能为 110.26 kJ mol-1：结论：在生物活性化合物中，使用热泵干燥机脱水的太乙树叶中维生素 C 含量较高。© 2025 化学工业协会。

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Drying of Xanthosoma sagittifolium Schott leaves by heat pump and conventional dryer: and evaluation of bioactive compounds.

Background: Taioba (Xanthosoma sagittifolium Schott), an unconventional food plant, has superior nutritional characteristics to those of most conventional vegetables; however its high moisture content makes its preservation difficult. The objective of this study was to determine the drying kinetics of the leaves of taioba, adjust the experimental data to mathematical models, and evaluate the effect of temperature on bioactive compounds. The leaves were dehydrated at 25, 30, 35, and 40 °C using a heat-pump dryer and 50, 60, 70, and 80 °C in a conventional convective dehydrator.

Results: The modified Midilli mathematical model was the best fitting model for all temperatures. The effective diffusivity coefficient increased with drying air temperature from 9.48 × 10^-11 to 2.36 × 10^-8 m²s^-1 with activation energy of 45.40 kJ mol^-1 for the conventional dryer and 110.26 kJ mol^-1 for the heat-pump dryer.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.