کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226664 | 464568 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Morchella esculenta (morel) rehydration process modelling
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Rehydration of air-dried Morchella esculenta mushrooms was examined at different temperatures (15, 20, 25, 30, 45, 55 and 70 °C). Two kinds of models were considered to describe the kinetics: a diffusion model for a slab and two empirical equations, Peleg and Weibull. The three models described the rehydration process properly. The equilibrium moisture content only showed statistically significant differences as compared to the rehydration temperature in the Peleg model. The kinetic parameters of the models were temperature dependent. This influence was described in terms of the Arrhenius relationship. The average activation energy for the three models was 1592 kJ kg−1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 72, Issue 4, February 2006, Pages 346–353
Journal: Journal of Food Engineering - Volume 72, Issue 4, February 2006, Pages 346–353
نویسندگان
Pablo García-Pascual, Nieves Sanjuán, Ricardo Melis, Antonio Mulet,