Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions

M. Kargozari, M. Eini
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引用次数: 0

Abstract

Abstract The present study aimed to evaluate kinetics of osmotic dehydration of carrot cubes in terms of solid gain and water loss, which was studied at three glucose syrup concentration levels (30, 40 and 50% w/w), three salt concentration levels (5, 10 and 15% w/w) and three temperature levels of osmotic solution (30, 40 and 50°C) for 240 min. The experimental data was fitted to different semi-empirical kinetic models including Magee, Peleg and Page. Coefficient of determination (R2), chi-squared (2) and root mean square error (RMSE) were used for determination of the best suitable model. Among the models applied, Peleg model well represented the experimental data for solute gain (R2=0.81, 2=0.006, RMSE= 0.027); whereas water loss was well represented by the Page model (R2=0.97, 2=0.003, RMSE= 0.005). Curves related to experimental data as well as predicted data by Magee; Peleg and Page models were drawn. It was observed that proposed models by Peleg and Page, compared to Magee’s model, were better able to predict the osmotic dehydration process kinetics and equilibrium values of SG and WL.
胡萝卜块在葡萄糖糖浆和盐溶液中渗透脱水的传质动力学和数学模型
摘要本研究旨在从固形物增加和水分损失的角度评估胡萝卜块的渗透脱水动力学,研究了在三个糖浆浓度水平(30、40和50%w/w)、三个盐浓度水平(5、10和15%w/w)和三个渗透溶液温度水平(30,40和50°C)下渗透脱水240分钟。实验数据被拟合到不同的半经验动力学模型中,包括Magee、Peleg和Page。决定系数(R2),卡方(2) 和均方根误差(RMSE)用于确定最合适的模型。在应用的模型中Peleg模型很好地代表了溶质增益的实验数据(R2=0.81,2=0.006,RMSE=0.027);而水损失由Page模型很好地表示(R2=0.97,2=0.003,RMSE=0.005)。与实验数据相关的曲线以及Magee的预测数据;绘制了Peleg和Page模型。据观察,与Magee的模型相比,Peleg和Page提出的模型能够更好地预测渗透脱水过程动力学以及SG和WL的平衡值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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32 weeks
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