کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664451 | 1427064 | 2018 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This work discusses the effect of pulsed electric field (PEF) parameters on the convective drying process of fresh onions. First, the PEF treatment parameters and their influence on the cell disruption were investigated by applying various PEF settings (Wâ¯=â¯0.2-20.0â¯kJ/kg, Eâ¯=â¯0.36-1.07â¯kV/cm). The diffusion coefficient De was calculated and mathematic modeling was conducted. PEF was found to enhance the internal diffusion, but not necessarily to result in an increased drying rate. The shortest drying time at a drying temperature of 60â¯Â°C was achieved for onion samples treated at 4â¯kJ/kg and 1.07â¯kV/cm. Subsequent drying trials were performed at the pre-determined PEF settings and different drying temperatures resulting in a PEF related drying time reduction of 30.3%, 21.4% and 6.4% at 45â¯Â°C, 60â¯Â°C and 75â¯Â°C to reach a residual moisture (Mr) of 7%, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 110-117
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 110-117
نویسندگان
R. Ostermeier, P. Giersemehl, C. Siemer, S. Töpfl, H. Jäger,