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A successful comparison between a non-invasive measurement of local profiles during drying of a highly shrinkable food material (eggplant) and the spatial reaction engineering approach
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2018-04-19
Aditya Putranto, Xiao Dong Chen

A reliable mathematical model is useful for predicting internal profiles inside materials during drying. In this study, for the first time, the spatial reaction engineering approach (S-REA) is employed to model the local profiles of food materials during drying. The REA is applied as the local rate of phase change and combined with a set of equations of conservation of heat and mass transfer to yield the spatial profiles of temperature and concentration during drying. The S-REA predictions are benchmarked against the Magnetic Resonance Imaging (MRI) data. The study indicates that the S-REA is applicable to model the internal profiles inside food materials during drying. The S-REA predictions also show closer agreement towards the experimental data than the effective diffusion model. While the S-REA predictions are accurate, it requires minimum number of experiments to generate the drying parameters. The S-REA has contributed to better analysis of transport phenomena inside food materials during drying through generation of local profiles. The S-REA predictions can potentially be implemented to interpret the sensory and quality matters during drying.



中文翻译:

在高收缩性食品材料(茄子)干燥过程中无创测量局部轮廓的成功比较与空间反应工程方法之间的成功比较

一个可靠的数学模型对于预测干燥过程中材料内部的内部轮廓很有用。在这项研究中,首次采用空间反应工程方法(S-REA)对干燥过程中食品原料的局部分布进行建模。REA被用作局部相变速率,并与一组热和质量传递守恒方程组结合,以产生干燥期间温度和浓度的空间分布图。S-REA预测以磁共振成像(MRI)数据为基准。研究表明,S-REA适用于模拟干燥过程中食品内部的内部轮廓。与有效扩散模型相比,S-REA预测与实验数据的一致性也更高。尽管S-REA预测是准确的,它需要最少的实验次数来产生干燥参数。S-REA通过生成局部轮廓,有助于更好地分析干燥过程中食品内部的运输现象。S-REA预测可以潜在地用于解释干燥过程中的感官和质量问题。

更新日期:2018-04-25
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