Mathematical modelling of the drying curves of kiwi fruits: influence of the ripening stage
作者： Susana Simal , Antoni Femenia , Juan A Cárcel , Carmen Rosselló
DOI: 10.1002/JSFA.2003
关键词:
摘要: The drying behaviour of kiwi fruits at different stage ripeness has been evaluated. A diffusional model solved by a finite difference method proposed to simulate the kinetics temperatures. Drying curves ripe kiwis exhibited only one period, whereas two periods could be observed on green and half-ripe kiwis. Furthermore, were coincident. effective coefficient, which was identified temperatures (from 40 80 °C) from experimental data, varied with temperature according Arrhenius equation. An adequate simulation using achieved. Thus, percentage explained variance for (considering periods) 99.7 99.3% (only period). Regarding characteristics dried kiwis, it that colour samples mainly affected temperature, functional properties such as hydration fat retention capacities mostly influenced fruit. Copyright © 2004 Society Chemical Industry
unirioja.es
sci-hub.se 参考文章(29)
L.N. Gerschenson, A.M. Rojas, A.G. Marangoni, Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure Food Research International. ,vol. 34, pp. 1- 6 ,(2001) , 10.1016/S0963-9969(00)00121-6
Marisa Di Matteo, Luciano Cinquanta, Giovanni Galiero, Silvestro Crescitelli, Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying Food Chemistry. ,vol. 79, pp. 227- 232 ,(2002) , 10.1016/S0308-8146(02)00137-1
Rak Dandamrongrak, Gordon Young, Richard Mason, Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models Journal of Food Engineering. ,vol. 55, pp. 139- 146 ,(2002) , 10.1016/S0260-8774(02)00028-6
Jian Steven Qi, Chandrasekhar Krishnan, Mathematical modeling of continuous cross-flow diffusion-controlled dryers Chemical Engineering Science. ,vol. 51, pp. 4769- 4780 ,(1996) , 10.1016/0009-2509(96)00332-6
Robert J. Redgwell, Laurence D. Melton, Donald J. Brasch, Cell Wall Dissolution in Ripening Kiwifruit (Actinidia deliciosa) : Solubilization of the Pectic Polymers Plant Physiology. ,vol. 98, pp. 71- 81 ,(1992) , 10.1104/PP.98.1.71
L. Mayor, A.M. Sereno, Modelling shrinkage during convective drying of food materials: a review Journal of Food Engineering. ,vol. 61, pp. 373- 386 ,(2004) , 10.1016/S0260-8774(03)00144-4
J.-F. Thibault, M. Lahaye, F. Guillon, Physico-chemical Properties of Food Plant Cell Walls Springer, London. pp. 21- 39 ,(1992) , 10.1007/978-1-4471-1928-9_2
S. Azzouz, A. Guizani, W. Jomaa, A. Belghith, Moisture diffusivity and drying kinetic equation of convective drying of grapes Journal of Food Engineering. ,vol. 55, pp. 323- 330 ,(2002) , 10.1016/S0260-8774(02)00109-7
C.J. Studman, Computers and electronics in postharvest technology : a review Computers and Electronics in Agriculture. ,vol. 30, pp. 109- 124 ,(2001) , 10.1016/S0168-1699(00)00160-5
F Guillon, M Champ, Structural and physical properties of dietary fibres, and consequences of processing on human physiology Food Research International. ,vol. 33, pp. 233- 245 ,(2000) , 10.1016/S0963-9969(00)00038-7