Modelling of broccoli stems rehydration process

被引：78
作者：
Sanjuán, N
Simal, S
Bon, J
Mulet, A
机构：
[1] Univ Politecn Valencia, Dept Food Technol, E-46071 Valencia, Spain
[2] Univ Illes Balears, Dept Chem, Palma de Mallorca 07071, Spain
来源：
JOURNAL OF FOOD ENGINEERING | 1999年 / 42卷 / 01期
关键词：
rehydration; kinetics; diffusion; equilibrium moisture; slab; broccoli;
D O I：
10.1016/S0260-8774(99)00099-0
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Using a diffusional model, mass transfer in rehydration of slab-shaped bodies was simulated. For that purpose the rehydration kinetics of broccoli stem slabs was investigated and the influence of temperature determined. It was observed that rehydration rate increased with water temperature but the final moisture content decreased. A good agreement between the model and the experimental data was obtained when D-eff and W-e values were identified for each temperature (average %var 99.3). The temperature influence on D-eff was interpreted by the Arrhenius relationship, with an activation energy of 17.9 kJ/mol. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：27 / 31
页数：5
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