摘要
评价了经典固形物吸收模型在超声波或脉冲真空渗透过程中固形物吸收预测的应用性,调查了超声波或脉冲真空对固形物吸收动力学的影响。浸没于60%(W/W)糖浆中的圆柱状苹果在振荡(55r/min)、脉冲真空(5min 13MPa+5min大气压+5min 13MPa+165min大气压)或超声波(50/60Hz)脱水3h。比较七个经典模型的R2、χ2、RMSE和E值,Two-term模型的预测值与超声波或脉冲真空过程中固形物吸收值间拟合度最高。根据有限圆柱的Fick定理,溶质扩散系数在5.72×10-11到9.25×10-11m2/s间变化。脉冲真空处理引起了最大量的固形物吸收量(3.02%)和最高的扩散速率(9.25×10-11m2/s)。
The applicability of empirical solid uptake predictive models was assessed during acoustic/pulsed-vacuum osmodehydration, and the effect of vacuum or ultrasound on solid uptake kinetics was also investigated. Apple cylinders were submerged in a 60% （w/w） syrup under shaking （55 r/min）, pulsed vacuum （13 MPa vacuum for 5 min ＋ atmospheric pressure for 5 min ＋ same vacuum for 5 min, then atmospheric pressure）, or ultrasound treatment （50/60 Hz） for 3 h. The R^2, x^2, RMSE and E values of seven selected models were compared, Two-term model presented the best fitting for solids uptake. The solute diffusivity ranged from 5.72×10^-11 to 9.25 ×10^-11 m^2/s. Pulsed vacuum led to the greatest amount of solids gain （3.02%） and the highest diffusivity （9.25×10^-11 m^2/s）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期109-114,共6页
Food Science
