Effects of Surface Concentration on Drying Behavior of Carbohydrate Solutions
Effects of Surface Concentration on Drying Behavior of Carbohydrate Solutions
复制标题
表面浓度对碳水化合物溶液干燥行为的影响
DOI：
10.1081/drt-200059520
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
T. Aktas
中科院分区：
文献类型：
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作者：
Shuichi Yamamoto;Teruaki Morihiro;Koichi Ariyoshi;T. Aktas
干燥物料的表面性质不仅对干燥速率而且对干燥过程中的质量变化都有重要影响，因此，通过等温干燥实验和数值计算实验，研究了表面浓度对液体食品（糖溶液）干燥行为的影响。在不同相对湿度（RH = 0 ~ 84%）条件下，对蔗糖和麦芽糊精的凝胶化糖溶液体系进行了等温干燥实验。进行单独的实验以测定解吸等温线。糖溶液在RH = 0 ~ 51%范围内的等温干燥曲线非常相似。数值模拟还表明，这些糖在表面浓度= 0和0.1的干燥曲线几乎是相同的，虽然浓度分布不同。当少量的明胶被添加到糖溶液中，干燥速率显着下降，因为明胶可能会在表面附近形成一层薄膜（皮肤），因此乙醇的保留增加。
ABSTRACT As the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH = 0 to 84%). Separate experiments were carried out for determination of the desorption isotherms. The isothermal drying curves of sugar solutions at RH = 0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration = 0 and 0.1 are almost the same, although the concentration distributions are different. When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film (skin) near the surface, and consequently the retention of ethanol increased.