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首页> 外文期刊>Journal of Engineering & Applied Sciences >Modeling the Aloe Vera Gel Drying Process in Microwave Oven by of Artificial Neural Network
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Modeling the Aloe Vera Gel Drying Process in Microwave Oven by of Artificial Neural Network

机译：用人工神经网络模拟微波炉中的芦荟凝胶干燥过程

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Drying is one of the oldest methods of food preservation. Low efficiency of energy and long drying time during the drying wit downside speed is of major disadvantages of drying with hot air flow (displacement method). Due to thermal conductivity reduction of foodstuffs during descending speed, the drying process using displacement, velocity of heat transfer to the internal parts of the foodstuffs decreases. In order to alleviate these problems and prevent significant reduction in product quality and to achieve effective and rapid heat transfer process, using the microwave oven for drying food has been developed. In contrast to conventional heating systems, due to microwaves penetrate into the foodstuffs, the heat spreads throughout the foodstuffs. For this reason in microwave method the heat transfer rate is faster than other heating methods. Although, the space that equipment of microwave drying system compared with displacement dryer needs is just 20-35% but if it is not used properly, lead to loss of quality of product. The inner part of aloe vera leaf which has been separated from the green shell is called gel of aloe vera. In recent years, using this gel in the cosmetic and hygiene industry and in the formulation of foodstuffs has been widely grown. Aloe vera is from Liliaceae family. The >98-99% of aloe vera gel is composed of water and 60% of its solids composed of polysaccharide. The aim of this study is to investigate drying process of aloe vera gel with microwave. The main purpose of drying is produce products with higher maintenance and less costs for packaging and transport. Choosing an appropriate method for drying can lead to improve the final quality of the product.
机译：干燥是最古老的食物保存方法之一。干燥机智下行速度期间的能量和长干燥时间的低效率是用热空气流干燥的主要缺点（位移方法）。由于在下降速度期间食品的导热性降低，使用位移的干燥过程，热传递速度与食品的内部部分的速度降低。为了缓解这些问题并防止产品质量显着降低，并使用微波炉进行干燥食物的微波炉。与传统的加热系统相比，由于微波穿透到食品中，热量在整个食品中扩散。因此，在微波方法中，传热速率比其他加热方法快。虽然，微波干燥系统的空间与位移干燥机需要的需要仅为20-35％，但如果它没有正确使用，导致产品质量损失。已经与绿色壳分离的芦荟叶的内部被称为芦荟凝胶。近年来，在化妆品和卫生行业中使用这种凝胶，并在食品的配方中得到了广泛的成长。芦荟是来自Liliaceae家族。芦荟凝胶的> 98-99％由水和60％由多糖组成的固体组成。本研究的目的是研究芦荟凝胶用微波的干燥过程。干燥的主要目的是生产具有更高维护和包装和运输成本更高的产品。选择合适的干燥方法可导致产品的最终质量。

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