...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Australian Journal of Crop Science >Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color
【24h】

Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color

机译：对流干燥大蒜（大蒜）：第一部分：干燥动力学，数学模型和颜色变化

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Garlic (Allium sativum L.) is an important Allium spice that is a strong source of vitamin C and has antiseptic properties. From an economic point of view, the dried garlic slices are valuable products in Iran. The drying behavior of the garlic slices as a thin layer was investigated in a hot air dryer at the air temperatures of 50, 60 and 70?C and slice thicknesses of 2, 3 and 4 mm. The effect of these conditions on the quality and appearance of garlic were also investigated. Both the drying air temperature and slice thickness affected the drying rate and time. The sample thickness increasing led to decreasing the drying rate. This reduction would affect the drying energy requirements significantly. In order to derive and select the appropriate drying model, nine mathematical models were fitted to the experimental data. According to the statistical criteria, the Weibull model was found to be adequate for describing the thin layer drying behavior of garlic slices. The final color characteristics values of dried garlic slices such as lightness, yellowness and redness were affected significantly by the air temperature and slice thickness at their studied ranges. Increasing in the both of air temperature and thickness of samples and decreasing in the moisture content of sample caused a darker dried-product. So using the low air temperature or thin slice is necessary to achieve best color and good appearance.
机译：大蒜（大蒜）是一种重要的大蒜香料，是维生素C的重要来源，并具有防腐性能。从经济角度来看，干蒜片在伊朗是有价值的产品。在热风干燥机中，在50、60和70°C的空气温度以及2、3和4 mm的切片厚度下，研究了大蒜切片作为薄层的干燥行为。还研究了这些条件对大蒜品质和外观的影响。干燥空气温度和切片厚度都会影响干燥速率和时间。样品厚度的增加导致干燥速率的降低。这种减少将显着影响干燥能量需求。为了得出和选择合适的干燥模型，将九个数学模型拟合到实验数据。根据统计标准，发现Weibull模型足以描述大蒜切片的薄层干燥行为。干燥大蒜片的最终颜色特征值（如亮度，黄色和红色）在所研究的范围内受气温和片厚的影响很大。空气温度和样品厚度的增加，以及样品水分含量的降低，导致干燥的产品变暗。因此，为了获得最佳的颜色和良好的外观，必须使用较低的气温或薄片。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号