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首页> 外文会议> >EFFECTS OF SIZE AND FORM OF SPIRULINA (ARTHROSPIRA SP.)BIOMASS ON THE SHRINKAGE AND POROSITY DURING DRYING
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EFFECTS OF SIZE AND FORM OF SPIRULINA (ARTHROSPIRA SP.)BIOMASS ON THE SHRINKAGE AND POROSITY DURING DRYING

机译：螺旋藻（ARTHROSPIRA SP。）生物量的大小和形式对干燥过程中收缩和孔隙率的影响

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摘要

Spirulina is a photosynthetic micro organism constituted by filaments.The filtrated biomass is used after drying.The dried aspect depends on the used drying process and on the initial biomass form and size.The aims of this study are to understand how and why the dried aspects change in function of the initial form and size,to characterise the physical evolution during drying and to calculate the porosity to permit a control of the final form and aspect.The drying kinetics,the form and dimension evolution,the shrinkage are measured for convective drying at 45°.Shrinkage of 1 to 6 mm initial diameter cylinders and 1 to 4 mm thick thin layers of biomass were characterized.Porosity models are proposed.Anisotropic coefficient showed that the cylinders shrinkage was more significant in the perpendicular direction to the support than in the parallel one,up to a 4 factor time more.Several shrinkage periods with transitions were pointed out.The shrinkage is similar for all cylinders down to relative moisture content of 0.8 and for layers down to 0.6,depending also on the initial dimensions.Initial biomass porosity is measured around 20％,final dry cylinder porosity lead between 53 and 78％.SEM photos completed porosity formation explanation.Dry layers don’t show porosity.Those physical changes have a significant implication on taste criteria and explain why Spirulina in layer form is not developed although layer drying energetic efficiency is higher.
机译：螺旋藻是由细丝组成的光合微生物，干燥后使用过滤后的生物质，干燥后的形态取决于所用的干燥过程以及初始生物质的形式和大小，本研究的目的是了解如何以及为什么干燥后的形态改变初始形式和尺寸的功能，以表征干燥过程中的物理演变并计算孔隙度，从而控制最终形式和形态。对流干燥的干燥动力学，形式和尺寸演变，收缩率均进行了测量在45°时，表征了初始直径为1至6 mm的圆柱体和1至4 mm厚的生物质薄层的收缩率，并提出了孔隙度模型。平行的，最多增加4倍的时间。指出了具有过渡的几个收缩期。所有汽缸的收缩率都相似初始含水量为0.8，层数降至0.6，也取决于初始尺寸。初始生物量孔隙度约为20％，最终干缸孔隙率介于53％至78％之间。SEM照片完成了孔隙形成的解释。这些物理变化对味觉标准有重要影响，并解释了为什么尽管层干燥的能量效率较高，但层状螺旋藻仍未形成。

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  • 来源
    《》|2012年|1-8|共8页
  • 会议地点 Xiamen(CN)
  • 作者

    H.Desmorieux; J.Madiouli; C.Herraud;

  • 作者单位

    LAGEP,UMR CNRS 5007,Université Claude Bernard Lyonl-bat.308G,43,Bd du 1+novembre 1918,69622 Villeurbanne Cédex,France;

    LETTM,Faculté des sciences de Tunis,Université El Manar,1060 Tunis,Tunisia;

    LAGEP,UMR CNRS 5007,Université Claude Bernard Lyon1 - bat.308G,43,Bd du 1+novembre 1918,69622 Villeurbanne Cédex,France;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 空气处理;
  • 关键词

    Arthrospira Spirulina; shrinkage; convective drying; size; isotropicity; SEM;

    机译：螺旋藻；收缩；对流干燥；尺寸；各向同性； SEM;

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