Effect of drying conditions on rehydration kinetics of microwave dried spinach
Effect of drying conditions on rehydration kinetics of microwave dried spinach
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DOI：
10.1016/j.fbp.2008.01.006
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发表时间：
2008-12-01
影响因子：
4.6
通讯作者：
Ozbek, Belma
中科院分区：
文献类型：
--
作者：
Dadali, Goekce;Demirhan, Elcin;Ozbek, Belma
研究了微波干燥条件(微波输出功率和取样量)和复水温度对微波干燥菠菜复水动力学的影响。为了确定动力学参数，再水化数据用Peleg‘s和weibull两种模型进行了拟合。在提出的这两个模型中，Peleg的模型对所有适用的再水化条件都有更好的拟合。估算了Peleg模型的动力学速率常数与微波输出功率与进样量之比、平衡含水率与微波输出功率与进样量之比之间的关系，并给出了指数方程。用Arrhenius方程计算了复水反应的活化能为23.84kJ·mol~(-1)。(C)2008年，由爱思唯尔公司代表化学工程师学会出版。
In the present work, it was aimed to understand the effect of drying conditions (microwave output powers and sample amounts) and rehydration temperature on rehydration kinetics of microwave dried spinach. To determine the kinetic parameters, the rehydration data were fitted to two models, Peleg's and Weibull model. Between these two models proposed, Peleg's model gave a better fit for all rehydration conditions applied. The relationships between the kinetic rate constant of the Peleg's model and the ratio of microwave output power to sample amount; and equilibrium moisture content and the ratio of microwave output power to sample amount were estimated; and gave exponential equations. On the other hand, the activation energy for rehydration kinetic was also calculated using Arrhenius equation and found as 23.84 kJ mol(-1). (C) 2008 Published by Elsevier B.V on behalf of The Institution of Chemical Engineers.