芒果浆干燥动力学描述的数学模型。剑

E. S. Filho, G. S. Alves, Marco Túllio Lima Duarte, Iremar Alves Madureira
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引用次数: 0

摘要

在不同温度(50、60和70℃)和泡沫层厚度(0.5 cm)下添加1.5%和1.5%的Emustab®Super League Neutra®。根据干燥动力学过程中获得的数据,分别构建了干燥曲线并调整了模型& Pabis Henderson、对数、指数两项,得到了干燥动力学的实验数据。结果表明,干燥温度对干燥时间有影响,最高温度下干燥时间越短。用泡沫层对芒果果肉进行干燥。添加添加剂的剑受干燥温度的影响,温度越高干燥速度越快。提高干燥空气温度可以更快地缩短干燥时间。亨德森的模型以一种更令人满意的方式描述了泡沫数据的干燥,在温度为50,60和70°C,厚度为0,5 cm时,具有最高的决定系数和最低的均方差。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modelagem matemática para descrição da cinética de secagem da polpa da manga cv. Espada
with addition of 1,5% and 1,5% Emustab® Super League Neutra® at different temperatures (50, 60 and 70 oC) and thickness of the foam layer (0,5 cm). With the data obtained during the drying kinetics were constructed drying curves and adjusted models & Pabis Henderson Henderson, logarithmic, and exponential Page two terms, the experimental data of drying kinetics. It was found that drying temperatures influence the drying time, with smaller drying times observed at the highest temperature. The drying by foam layer cv mango pulp. Sword with additives suffer influence of the drying temperature and the drying faster at higher temperatures. Drying time is reduced faster by increasing the drying air temperature. The model of Henderson was what he described in a more satisfactory manner the drying of the foam data, with the highest coefficient of determination and the lowest mean square deviation in temperatures of 50, 60 and 70 °C and thicknes of 0,5 cm.
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