Influence of the air humidity on the drying of a liquid droplet on a solid plate and on bacterial destruction
Influence of the air humidity on the drying of a liquid droplet on a solid plate and on bacterial destruction
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DOI：
10.1016/j.jfoodeng.2017.05.014
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发表时间：
2017-11-01
影响因子：
5.5
通讯作者：
Flick, D.
中科院分区：
文献类型：
--
作者：
Laguerre, O.;Lecoq, L.;Flick, D.
进行这项研究，以开发实验方法，使用相机来监测的演变的液体液滴沉积在由聚丙烯组成的固体表面上的表面。液滴暴露于各种环境相对湿度条件（113%、43.2%、68.9%和75.5%）。研究了两种类型的液体：蒸馏水和含有营养物质的水（鲑鱼“汁”）。在11.3%的相对湿度下，蒸发水滴（初始重量0.36 g，体积360 μ L，半径6.5 × 104）所需的时间长40%。10（-3）μ m）比鲑鱼“汁”液滴（对于蒸馏水为3.66 h，对于鲑鱼“汁”为2.83 h）长。在蒸馏水滴的情况下，湿表面逐渐减小，并在过程结束时完全消失。在鲑鱼“汁”液滴的情况下，湿表面恒定约2小时，然后由于从液滴的边缘向中心干燥而逐渐减小。一个简单的方程，使它能够预测干燥速率作为空气湿度的函数。此外，在不同的相对湿度条件下，单核细胞增生李斯特菌的可培养性的损失进行了实验测量。分析了相对湿度、液滴干燥时间与培养性丧失的关系。据观察，对于113%，43.2%和68.9%的相对湿度条件下，干燥时间和可培养性的损失可以是相关的，而在75.5%的相对湿度下，该现象更为复杂。这项研究表明，空气的相对湿度可以控制，以限制细菌的生长，从而提高食品工厂的卫生。(C)2017爱思唯尔有限公司版权所有
This study was carried out in order to develop experimental methodology using a camera to monitor the evolution of the surface of a liquid droplet deposited on a solid surface composed of polypropylene. The droplet was exposed to various ambient relative humidity conditions (113%, 43.2%, 68.9% and 75.5%). Two types of liquid were investigated: distilled water and water containing nutritive substances (salmon "juice"). At 11.3% relative "humidity, it takes 40% longer to evaporate a water droplet (initial weight 0.36 g, volume 360 mu L, radius 6.5 x. 10(-3) m) than a salmon "juice" droplet (3.66 h for distilled water, 2.83 h for salmon "juice"). In the case of the distilled water droplet, the wet surface decreases gradually and completely disappears at the end of the process. In the case of the salmon "juice" droplet, the wet surface is constant for about 2 h and then decreases gradually because of drying from the edge towards the center of the droplet. A simple equation making it possible to predict the drying rate as a function of air humidity was developed. Also, measurements of the loss of cultivability of Listeria monocytogenes under different relative humidity conditions were carried out experimentally. The relationship between the relative humidity, droplet drying time and loss of cultivability was analyzed. It was observed that for 113%, 43.2% and 68.9% relative humidity conditions, the drying time and the loss of cultivability can be correlated, while at 75.5% relative humidity, the phenomena are more complex. This study shows that the relative humidity of air can potentially be controlled in order to limit bacterial growth, thus enhancing hygiene in food plants. (C) 2017 Elsevier Ltd. All rights reserved.