食品与发酵工业2018，Vol.44Issue(2)：68-74,7.DOI:10.13995/j.cnki.11-1802/ts.014965
黑莓渗糖过程中水分和溶质扩散的数学模型
Mathematical model of water and solute diffusion in blackberry during sugar osmotic dehydration process
摘要
Abstract
In this study,mass transfer during osmotic dehydration of blackberry in sugar solution was investigated.The osmotic solution concentrations were 40％,50％ and 60％ (w/w) of sugar,osmotic solution temperatures were 30 ℃,40 ℃ and 50 ℃,the solution-to-blackberry mass ratio was 10∶1 (w/w) and the process duration varied from 0 to 5 hr.A two-parameter mathematical model developed by Azuara et al.was used for describing the mass transfer and estimating the final equilibrium water loss and solid gain.The results showed that the dehydration rate and solid gain rate of blackberry were increased with the increase of osmotic concentration,osmotic time and temperature under certain conditions.Effective diffusivity of moisture as well as solute was estimated by Fick's second law of diffusion.For above conditions of osmotic dehydration,water and sugar effective diffusivities were in the range of 1.77 × 10-9-2.10 × 10-9 and 1.36 × 10-9-1.60 × 10-9 m2/s,respectively.关键词
黑莓/渗透脱水/传质/扩散系数/数学模型Key words
blackberry/osmotic dehydration/mass transfer/diffusivity/mathematical model引用本文复制引用
宋春芳,吴涛,罗归一,李臻峰,李静..黑莓渗糖过程中水分和溶质扩散的数学模型[J].食品与发酵工业,2018,44(2):68-74,7.基金项目
江苏省前瞻性联合研究项目(2016022-10) （2016022-10）
