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首页> 外文会议>IMPI's Annual Microwave Power Symposium >MODELING OF THE KINECTICS OF MICROWAVE OVEN DRYING OF CHARD LEAVES (Beta vulgaris L. var. cicla)
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MODELING OF THE KINECTICS OF MICROWAVE OVEN DRYING OF CHARD LEAVES (Beta vulgaris L. var. cicla)

机译：墨叶片微波炉干燥动力学的建模（β寻呼L. VAR.CICLA）

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摘要

Chard leaves (Beta vulgaris L. var. cicla) are considered to be a nutritive food. They contain some fatty acids (palmitic, stearic, oleic, linoleic, and linoleic acids), phospholipids, glycolipids, polysaccharides, folic acid, ascorbic acid, and pectin. Chard production in Mexico is 7750 tons per year and different problems prevent that more than 30% of this production cannot be commercialized. In this work the mathematical modeling of the drying process of chard leaves in a microwave oven is presented. The applied powers were 300 W and 350 W and measurements of mass and color were performed every 2 minutes. The initial and the final contents of humidity were 8.38 and 0.047 kg water/kg dm, respectively. They were attained in 48 and 37.5 min, correspondingly. The change in color was practically imperceptible, for 300 W, its value was ΔE = 6.51. The numerical model obtained for the kinetics of drying was the logarithmic one. The diffusion coefficient for 300 W was calculated as 6.21 * 10~(-11) m~2/s, while for 350 W, it was determined as 1.126 * 10~(-10) m~2/s.
机译：甜菜叶（甜菜L.变种cicla）被认为是营养食品。它们含有一些脂肪酸（棕榈酸，硬脂酸，油酸，亚油酸，和亚油酸），磷脂，糖脂，多糖，叶酸，抗坏血酸，和果胶。在墨西哥查德每年产生的7750吨和不同的问题防止这种生产的30％以上不能被商业化。在这项工作中甜菜叶在微波炉的干燥过程的数学模型，提出。施加的功率为300瓦和350瓦并每2分钟进行质量和颜色的测量。初始和湿度的最终含量分别为8.38和0.047公斤水/ kg干物质。他们被实现在48和37.5分钟，相应。颜色的变化是难以察觉实际上，为300 W，它的值为ΔE= 6.51。用于干燥的动力学得到的数值模型是对数的。对于300瓦的扩散系数被计算为6.21×10〜（-11）米〜2 / s，而为350 W，它被确定为1.126×10〜（-10）米〜2 / s以下。

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