MODELING THE DRYING BEHAVIOR OF UNSALTED AND SALTED CATFISH (ARIUS SP.) SLABS

S. MUJAFFAR; C.K. SANKAT

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MODELING THE DRYING BEHAVIOR OF UNSALTED AND SALTED CATFISH (ARIUS SP.) SLABS

机译：建模未腌制和腌制的咸菜（ARIUS SP。）板的干燥行为

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The effect of air temperature on the drying behavior of unsalted and salted catfish (Arius sp.) slabs (10 × 5 × 1 cm) was investigated. Drying at 30 and 40C occurred in both the constant rate and falling rate periods, while drying at 50 and 60C occurred in the falling rate period only. Drying rate constants increased from 0.0474 to 0.2352 1/h for unsalted slabs and from 0.0819 to 0.3038 1/h for salted slabs as drying temperature increased from 30 to 60C. Diffusion coefficients increased from 1.61 to 5.79 × 10–10 m2/s in unsalted slabs and from 2.31 to 8.55 × 10–10 m2/s in salted slabs. Six mathematical thin layer drying models were applied to the moisture ratio data and the two-term model gave the best prediction. The rehydration ratio averaged 1.20 and 1.22 for unsalted and salted slabs, respectively. A drying temperature of 50C for 8 h is recommended.

机译：研究了温度对无盐和盐腌fish鱼（Arius sp。）板（10×5×1 cm）的干燥行为的影响。在恒定速率和下降速率期间均在30和40℃下干燥，而仅在下降速率期间在50和60℃下干燥。随着干燥温度从30℃升高到60℃，无盐板的干燥速率常数从0.0474增加到0.2352 1 / h，而盐腌板的干燥速率常数从0.0819增加到0.3038 1 / h。在无盐板中，扩散系数从1.61增加到5.79×10-10 m2 / s，在盐板中，扩散系数从2.31增加到8.55×10–10 m2 / s。将六个数学上的薄层干燥模型应用于水分比数据，并且两阶段模型给出了最佳预测。未加盐和加盐板的平均补水率分别为1.20和1.22。建议在50℃的干燥温度下干燥8小时。

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来源
《Journal of Food Processing and Preservation》 |2015年第6期|1385-1398|共14页
作者
S. MUJAFFAR; C.K. SANKAT;
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作者单位

Food Science and Technology Unit, Department of Chemical Engineering;

Office of the Campus Principal, The University of the West Indies, St. Augustine, Trinidad and Tobago, West Indies;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
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MODELING THE DRYING BEHAVIOR OF UNSALTED AND SALTED CATFISH (ARIUS SP.) SLABS

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