菠萝自然对流太阳能干燥机性能及营养品质评价

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Tanjima Akter, Mahjabin Kabir, Tumpa R. Sarker, Biplob Kumar Saha, Chayan Kumer Saha
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引用次数: 0

摘要

在孟加拉国,菠萝是一种营养丰富、消费广泛的水果,但由于保鲜技术不足,采后损失继续增加。本研究旨在开发和评估一种天然对流太阳能干燥机,作为一种可持续的解决方案,以减少这些损失,同时保持水果品质。烘干机的性能是通过测量干燥温度、太阳辐射和水分减少在处理和未处理的菠萝样品进行评估。干燥过程中,烘干机内平均温度为40.73±6.79℃,平均太阳辐射为254.67±141.50 W/m2,烘干机烟囱与周围空气温差为12.6℃。结果表明,经过处理和未处理的样品在太阳能干燥器中的最终含水率分别为19%和21%(湿基),而在露天日光干燥中,最终含水率分别为46.57%和35.06%。营养分析表明,干燥样品中维生素、蛋白质和矿物质含量显著保留和增强。消费者感官评估证实了太阳能干燥菠萝的高可接受性,表明这种太阳能干燥机在技术上是有效的,环保的,非常适合孟加拉国农村的小农。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Performance and Nutrient Quality Evaluation of a Natural Convection Solar Dryer for Drying Pineapple

Performance and Nutrient Quality Evaluation of a Natural Convection Solar Dryer for Drying Pineapple

Pineapple is a highly nutritious and widely consumed fruit in Bangladesh, yet postharvest losses continue to increase due to inadequate preservation technology. This study is aimed at developing and evaluating a natural convective solar dryer as a sustainable solution to reduce these losses while preserving fruit quality. The dryer’s performance was assessed by measuring drying temperature, solar radiation, and moisture reduction across treated and untreated pineapple samples. During the drying process, the average temperature within the dryer reached 40.73 ± 6.79°C, with solar radiation averaging 254.67 ± 141.50 W/m2 and an observed 12.6°C temperature difference between the dryer chimney and ambient air. Results showed a final moisture content of 19% and 21% (wet basis) for treated and untreated samples, respectively, in the solar dryer, compared to 46.57% and 35.06% in open sun drying. The nutritional analysis indicated a significant retention and enhancement of vitamin, protein, and mineral content in dried samples. Consumer sensory evaluations confirmed the high acceptability of the solar-dried pineapple, demonstrating that this solar dryer is technically effective, eco-friendly, and well suited for small-scale farmers in rural Bangladesh.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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