Freeze drying of turkey breast meat: Mathematical modeling and estimation of transport parameters
Freeze drying of turkey breast meat: Mathematical modeling and estimation of transport parameters
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DOI：
10.1080/07373937.2015.1064945
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发表时间：
2016-02
影响因子：
3.3
通讯作者：
Öznur Cumhur;Mahmut Şeker;H. Sadıkoğlu
中科院分区：
文献类型：
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作者：
Öznur Cumhur;Mahmut Şeker;H. Sadıkoğlu
摘要冷冻干燥是生产高品质脱水食品的理想工艺。建立了一个改进的数学模型，并进行了求解，以定量描述托盘式火鸡胸肉冷冻干燥过程中主干燥阶段和副干燥阶段的动态特性。采用基于多项式逼近的正交配置法求解数学模型。采用MATLAB中的Levenberg-Marquardt算法中的非线性最小二乘法对实验数据进行拟合，确定了表征火鸡胸肉冷冻干燥过程的一些传输参数和物理性质。水蒸气的最佳拟合克努森扩散系数常数Kw、膜导热系数常数kf、多孔干燥层的有效导热系数kIe、二次干燥阶段结合水的解吸速率常数kd以及干燥层中结合水的重量分数的初始值为3.1151 × 10−5（TI+Tx）0.5 m2/s，分别为2.0580 × 10 - 3 P kW/m2 K、44.2 × 10 - 6[1-0.325exp（-5 × 10 - 3 P）] kW/m K、5.07 × 10 - 5 s-1和0.3276 kg水/kg固体。通过使用最佳拟合参数的动态数学模型中，主和第二阶段的持续时间为12.4毫米厚的火鸡胸肉片被发现是11.0小时和17小时，分别。用14.5 mm厚的火鸡胸板对数学模型进行了验证。实验数据与理论计算结果吻合较好。
ABSTRACT Freeze drying is an ideal process to produce high-quality dehydrated food products. In this work, a modified mathematical model was constructed and solved in order to describe quantitatively the dynamic behavior of the primary and secondary drying stages of the freeze drying of turkey breast meat in trays. A numerical method of orthogonal collocation based on polynomial approximation was used to obtain solution of mathematical models. Some transport parameters and physical properties that characterize freeze drying of turkey breast meat were determined by fitting experimental data with the mathematical model using the nonlinear least-square method of the Levenberg-Marquardt algorithm of MATLAB. The best-fitted Knudsen diffusivity constant for water vapor, Kw, film thermal conductivity constant, kf, effective thermal conductivity of the porous dried layer, kIe, desorption rate constant of bound water during the secondary drying stage, kd, and initial value for weight fraction of bound water in dried layer, found to be 3.1151 × 10−5(TI+Tx)0.5 m2/s, 2.0580 × 10−3P kW/m2 K, 44.2 × 10−6[1–0.325exp (−5 × 10−3 P)] kW/m K, 5.07 × 10−5 s−1 and 0.3276 kg water/kg solid, respectively. By using best-fitted parameters in the dynamic mathematical model, the duration of primary and secondary drying stages for 12.4-mm-thick turkey breast meat slabs were found to be 11.0 h and 17 h, respectively. The mathematical model was validated with 14.5-mm-thick turkey breast slab. There was good agreement between the experimental data and the theoretical results.