检索结果-南通市图书馆

Mathematical Models for.Vacuum Dr.ing Char.cter.stics of Pomegr.nate Ar.l

Jour.al of Food Science and Engineer.ng 2011年第1期1卷 11-19页

作者： K. Pongtong r. assawarachan A. Noomhor. School of Envir.nment Resources and Development Asian Institute of Technology Pathumthani Klongluang 12120 Thailand Faculty of Engineer.ng and Agr.-lndustr. Maejo University Sansai Chiang Mai 50290 Thailand

The aim of this study was to investigate and deter.ine the best mathematical models in descr.bing vacuum dr.ing char.cter.stic of pomegr.nate ar.ls in the r.nge of 55-75 ℃. The vacuum batch dr.er.used in the evaluation was successful in dr.ing a thin layer.of pomegr.nate ar.ls fr.m the initial moistur. content of 464.02% （d.b.） to 6.18% （d.b.） within 6.5 to 13.5 hr.of continuous dr.ing at the above mentioned temper.tur. r.nge. The dr.ing r.tes incr.ased with an incr.ase in temper.tur. and dr.ing time. Five of the well known semi-theor.tical and empir.cal models wer. fitted to the vacuum dr.ing of pomegr.nate ar.ls. The semi-empir.cal Midilli model has shown an excellent fit to pr.dict dr.ing behavior.of the pomegr.nate ar.ls because this model gave the highest coefficient of deter.ination （r.）, the least chi-squar. （X2）, and the lowest r.ot mean squar. er.or.（r.SE）. The total dr.ing occur. dur.ng falling per.od, signifying the influence of moistur. diffusion dur.ng the dr.ing. The effective diffusivity var.ed fr.m 1.25× 10^10 to 2.91 × 10^10 m^2/s over.the temper.tur. r.nge. Temper.tur. dependence of the diffusivity was well documented by Ar.henius models. The activation ener.y of moistur. diffusion dur.ng dr.ing was found to be 40.46 kJ/mol.

关键词： Mathematical models vacuum dr.ing pomegr.nate

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

The Influence of Dr.ing Temper.tur. and Extr.ction Methods on a-Mangostin in Mangosteen Per.car.

引用

Jour.al of Food Science and Engineer.ng 2011年第2期1卷 85-92页

作者： W. Satong-aun r. assawarachan A. Noomhor. Food Engineer.ng and Biopr.cess Technology School of Environment Resources and Development Asian Institute of TechnologyKlong Luang Pathumthani 12120 Thailand Faculty of Engineer.ng and Agr.-lndustr. Maejo University Sansai Chiang Mai 50290 Thailand

The effects of dr.ing temper.tur. and extr.ction methods on α-mangostin content in mangosteen per.car. （Gar.inia mangostana L.） powder.wer. investigated. In the fir.t par. of exper.ment suitable dr.ing temper.tur. for.r.tention α-mangostin content was deter.ined. Thr.e levels of dr.ing temper.tur.s （55, 65 and 75 ℃） wer. used in this study. The dr.ing r.tes wer. incr.ased with dr.ing temper.tur.. r.om temper.tur. extr.ction method was per.or.ed to investigate the effect of dr.ing temper.tur. on r.tention α-mangostin content in mangosteen per.car.. The α-mangostin content extr.cted at thr.e differ.nt dr.ing temper.tur.s （55, 65 and 75 ℃） was 35.98 ± 0.49%, 40.32 ± 0.24%, and 37.79±0.34% w/w, r.spectively. The r.sults showed that the suitable temper.tur. for.dr.ing mangosteen per.car. was 65 ℃ that gave the highest of α-mangostin content. The second par. of exper.ment was the compar.son between extr.ction methods, such as shaking water.bath extr.ction （SWE）, soxhlet extr.ction （SE） and micr.wave-assisted extr.ction （MAE）. The r.sults show that MAE gave the highest extr.ction r.te and α-mangostin content as compar. to SWE and SE. The α-mangostin content extr.ction fr.m SWE, SE and MAE ar. 45.83 ± 0.02, 34.82± 0.17 and 49.79 ± 0.15% w/w of cr.de extr.ct, r.spectively.

关键词： Mangosteen per.car. alpha-mangostin hot air.dr.ing r.om temper.tur. extr.ction water.bath extr.ction soxhletextr.ction micr.wave-assisted extr.ction.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Estimation model for.electr.cal conductivity of r.d gr.pe juice

引用

Inter.ational Jour.al of Agr.cultur.l and Biological Engineer.ng 2010年第2期3卷 52-57页

作者： r.ttichai assawarachan Faculty of Engineer.ng and Agr.-Industr./Maejo Univer.ity SansaiChiang Mai 50290Thailand

The equations for.pr.dicting the electr.cal conductivities of r.d gr.pe juice at differ.nt concentr.tions have been evaluated in this *** samples of r.d gr.pe juice having concentr.tions of 10.5,12.5 and 14.5°Br.x wer. ohmically heated by applying thr.e differ.nt voltage gr.dients(10,12 and 15 V/cm)in the temper.tur. r.nge of 25-80℃.The mathematical models using multiple linear.r.gr.ssion analysis indicated that electr.cal conductivity depended on temper.tur. and *** pr.dictions of electr.cal conductivities using the mathematical models was found to be highly accur.te with r. value of 0.9975 when compar.d with the exper.mental data of r.d gr.pe juice with concentr.tion of 11.5°*** r.ducing chi-squar.(χ^(2))and the r.ot mean squar. er.or.r.SE)fr.m the mathematical models wer. calculated and compar.d with the exper.mental *** the r.sults,multiple linear.r.gr.ssions on the coefficients of the mathematical model of electr.cal conductivity pr.diction have given highest values of the r. and lowestχ^(2)and r.SE so the established model was confir.ed as highly accur.te when estimating electr.cal conductivities of r.d gr.pe juice.

关键词： electr.cal conductivity ohmic heating estimation model r.d gr.pe juice

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Changes in color.and r.eological behavior.of pineapple concentr.te thr.ugh var.ous evapor.tion methods

引用

Inter.ational Jour.al of Agr.cultur.l and Biological Engineer.ng 2010年第1期3卷 74-84页

作者： r.ttichai assawarachan Athapol Noomhor. Food Engineer.ng and Biopr.cess Technology School of EnvironmentResources and DevelopmentAsian Institute of TechnologyKlongluangPathumthani 12120Thailand

The objective of this study was to investigate the effect of var.ous concentr.tion methods namely micr.wave vacuum evapor.tion(MVE),micr.wave heating evapor.tion(MHE),and r.tar. vacuum evapor.tion(r.E)on the concentr.te change,the kinetic of color.degr.dation,and the r.eological behavior.of pineapple *** concentr.ted behavior.of pineapple juice fr.m the exper.mental data of concentr.tion r.te was fitted with thr.e types of exponential models for.evaluating a suitable *** four.par.meter.exponential model was found to agr.eably explain the concentr.ted change of pineapple juice dur.ng each concentr.tion *** Kinetics of color.change dur.ng concentr.tion pr.cesses was *** color.changing fr.m thr.e differ.nt evapor.tions was measur.d by lightness values(L*),r.dness values(a*)and yellowness(b*)values,total color.differ.nce(TCD)and br.wn pigment for.ation index(A420).The r.sult indicated that the change in Hunter.par.meter.,L*and b*,fitted well with the fir.t-or.er.kinetic model while a*,TCD,and Br.wning index followed the zer.-or.er.kinetic *** obser.ed appar.nt viscosities(μa)of pineapple concentr.te at 55-85℃thr.ugh the thr.e differ.nt evapor.tion methods wer. also *** r.lation to temper.tur. and shear.r.te,the viscosity decr.ased as these two par.meter. incr.ased,for.all concentr.ted pineapple *** compar.ng the values ofμa of pineapple concentr.te fr.m differ.nt concentr.tion methods,pineapple concentr.te fr.m MHE has higher.values than those fr.m MVE and *** Duncan test,applied to the exper.mental r.sults,indicates no significant differ.nce in theμa of pineapple juice concentr.te by MVE and by r.E.

关键词： Pineapple juice concentr.te micr.wave vacuum evapor.tion micr.wave heating r.tar. vacuum evapor.tion kinetic of color.change

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：