{"title":"山药薄片在微波炉中再水化动力学的数学建模","authors":"Angelica Torregroza, C. A. Garcia, F. Romero","doi":"10.19026/ajfst.14.5899","DOIUrl":null,"url":null,"abstract":"Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mathematical Modelling of the Rehydration Kinetics of Yam (Dioscorea rotundata) Chips in a Microwave Oven\",\"authors\":\"Angelica Torregroza, C. A. Garcia, F. Romero\",\"doi\":\"10.19026/ajfst.14.5899\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.\",\"PeriodicalId\":7316,\"journal\":{\"name\":\"Advance Journal of Food Science and Technology\",\"volume\":\"55 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advance Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.19026/ajfst.14.5899\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advance Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.19026/ajfst.14.5899","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Mathematical Modelling of the Rehydration Kinetics of Yam (Dioscorea rotundata) Chips in a Microwave Oven
Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001
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