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首页> 外文期刊>Advance journal of food science and technology >Mathematical Modeling of Hot Air Drying Kinetics of Momordica charantia Slices and Its Color Change
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Mathematical Modeling of Hot Air Drying Kinetics of Momordica charantia Slices and Its Color Change

机译：苦瓜切片热风干燥动力学数学模型及其颜色变化

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摘要

This study presented the drying characteristics of fresh Momordica charantia slices at different drying temperatures (50, 60, 70 and 80℃) and different thicknesses (0.5, 0.75 and 1.0 cm). Three mathematical models including Page, Henderson and Pabis and Wang and Singh equations were compared and discussed. The results showed that the Page model provided the best correlation capacity with the decision coefficient R~2 of 0.998. The color change of Momordica charantia slices during hot air drying at different temperatures were also studied by the measuring of color parameters such as the values of Hunter L~* (whiteness/darkness), a~* (redness/greenness) and b~* (yellowness/blueness). The total color change (ΔE) of the samples was observed to increase as drying temperature increased. The results show that the color of Momordica charantia slices changed sharply when temperature was higher than about 70℃. The study could provide theoretical bases of the equipment design and process optimization for hot air drying of Momordica charantia.
机译：本研究介绍了新鲜苦瓜片在不同干燥温度（50、60、70和80℃）和不同厚度（0.5、0.75和1.0 cm）下的干燥特性。比较并讨论了包括Page，Henderson和Pabis以及Wang和Singh方程的三个数学模型。结果表明，Page模型具有最佳的相关能力，决策系数R〜2为0.998。还通过测量Hunter L〜*（白/暗），a〜*（红/绿）和b〜*等颜色参数，研究了苦瓜切片在不同温度下热风干燥过程中的颜色变化。 （黄色/蓝色）。观察到样品的总颜色变化（ΔE）随着干燥温度的升高而增加。结果表明，当温度高于70℃左右时，苦瓜切片的颜色变化剧烈。该研究可为苦瓜热风干燥提供设备设计和工艺优化的理论依据。

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  • 来源
    《Advance journal of food science and technology》 |2013年第9期|1214-1219|共6页
  • 作者

    Jie Chen; Ying Zhou; Sheng Fang; Yuecheng Meng; Xin Kang; Xuejiao Xu; Xiaobo Zuo;

  • 作者单位

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

    College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Color change; hot air drying; mathematical modeling; Momordica charantia;

    机译：颜色变化;热风干燥数学建模;苦瓜;

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