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Effect of pretreatment solution on drying and color characteristics of seedless grapes

机译：预处理溶液对无核葡萄干燥和颜色特性的影响

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摘要

Drying and color characteristics of ‘Sultana’ seedless grapes were investigated in a cabinet dryer under different air drying temperatures (55, 65, and 75°C) and constant air velocity (2 m/s). Results indicated that the moisture content and drying rate were influenced by the pre-treatment solution and dying air temperature. The increase in drying air temperature resulted in a decrease in drying time. The drying data were fitted to the different mathematical models such as Lewis, Henderson and Pabis, and Parabolic models. The Parabolic model was found as the best model having the highest determination of coefficient (R 2) and lowest reduced chi-square (χ 2) and root means square error (RMSE) values. Effective moisture diffusivities were calculated based on the diffusion equation for a spherical shape using Fick’s second law, and varied from 1.048 to 6.919×10−10 m2/s over the temperature range. The values of activation energy varied from 47.34 to 57.25 kJ/mol.
机译：在不同的空气干燥温度（55、65和75°C）和恒定风速（2 m / s）下，在橱柜干燥机中研究了“苏丹娜”无核葡萄的干燥和颜色特征。结果表明，含水量和干燥速率受预处理溶液和染色温度的影响。干燥空气温度的升高导致干燥时间的减少。干燥数据适合于不同的数学模型，例如Lewis，Henderson和Pabis，以及抛物线模型。发现抛物线模型是具有最高确定系数（R 2 ）和最低降低卡方（χ2 ）和均方根误差（RMSE）值的最佳模型。有效水分扩散率是根据菲克第二定律根据球形扩散方程计算的，在整个温度范围内，有效水分扩散率在1.048至6.919×10-10 m2 / s之间变化。活化能的值在47.34至57.25 kJ / mol之间变化。

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