Research on the Water Absorption Diffusion Model and Kinetics of Pretreated Straw DOI Creative Commons

Lei Song,

Yuanna Li,

Tingzhou Lei

и другие.

Research Square (Research Square), Год журнала: 2024, Номер unknown

Опубликована: Ноя. 25, 2024

Abstract To study the water absorption characteristics of corn, rice, and wheat straw after low-temperature pretreatment (120 ~ 200°C). This work introduces an internal particle diffusion model for moisture adsorption mechanism measures contact angle to assess hydrophobicity, establishing a linear relationship between kinetic parameters temperature. The results show that when temperature rises 200°C, hygroscopicity reduction extent corn straw, rice are 58.45%, 28.32% 12.12%, respectively, significant increase in hydrophobicity. three-stage equation can effectively describe process moisture. At 70% humidity, rate constant decreased boundary layer thickness increased. ASABE accurately predict content straw; conforms Peleg equation, which is subsequent large-scale high-quality utilization straw.

Язык: Английский

Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying DOI Creative Commons
Xue Liang, Xin Li, Jingming Zhang

и другие.

LWT, Год журнала: 2024, Номер 205, С. 116477 - 116477

Опубликована: Июль 14, 2024

This study aimed to investigate how microwave vacuum drying (MVD) affects the kinetics, quality profiles, and microstructure of pork chip snacks (PCS). Fresh longissimus lumborum was sliced dried under different power densities (4, 6, 8 W/g) in a oven. Five classical thin-layer models were used evaluate nonlinear fitting experimental data. The results indicated that Midilli et al. model optimal for describing kinetics PCS. Moreover, as temperature increased during MVD, surface PCS gradually browned. Meanwhile, temperatures 130.2 °C 139.9 critical preventing severe browning scorching Furthermore, induced accelerated PCS, which led microstructural damage formation porous structure. However, higher density more pronounced non-uniformity well lipid oxidation (P < 0.05), notably altered flavor In summary, employing 4 W/g 22 min MVD emerged parameter preparation. provides novel strategy application processing meat snacks.

Язык: Английский

Процитировано

2
Drying kinetics of CeO2-ZrO2 ceramic powders under microwave heating based on a thin-layer drying model DOI

Chong Ma,

Chunlan Tian,

Chunxiao Ren

и другие.

Powder Technology, Год журнала: 2024, Номер 447, С. 120227 - 120227

Опубликована: Авг. 30, 2024

Язык: Английский

Процитировано

1
Enhanced osmotic dehydration of watermelon rind using honey–sucrose solutions: A study on pre-treatment efficacy and mass transfer kinetics DOI Creative Commons
Jaspreet Kaur, Sawinder Kaur, Amine Assouguem

и другие.

Open Life Sciences, Год журнала: 2024, Номер 19(1)

Опубликована: Янв. 1, 2024

Abstract This study investigates the osmotic dehydration process of watermelon rind using a solution composed honey and sucrose. The impact ratio rind-to-solution temperature on is illustrated. Pre-treatments such as blanching, microwaves, ultrasonication were utilized. Ultrasonication reduces time needed for osmosis in sample, resulting increased fluid loss solute uptake; therefore, it was selected method to investigate kinetics modelling mass transfer. effective diffusivities water (ranging from 3.02 × 10 −5 4.21 −4 m 2 s −1 ) solid gain 1.94 −6 3.21 shown increase with variables ratio. activation energy decreased increased, ranging 3.723 0.928 kJ mol 1.733 0.903 gain, respectively. sample treated microwaves exhibited maximum coefficient, rendering appropriate producing dehydrated products. Five empirical models utilized, power law model ( R = 0.983) Magee 0.950) being most suitable data

Язык: Английский

Процитировано

0
Research on the Water Absorption Diffusion Model and Kinetics of Pretreated Straw DOI Creative Commons

Lei Song,

Yuanna Li,

Tingzhou Lei

и другие.

Research Square (Research Square), Год журнала: 2024, Номер unknown

Опубликована: Ноя. 25, 2024

Abstract To study the water absorption characteristics of corn, rice, and wheat straw after low-temperature pretreatment (120 ~ 200°C). This work introduces an internal particle diffusion model for moisture adsorption mechanism measures contact angle to assess hydrophobicity, establishing a linear relationship between kinetic parameters temperature. The results show that when temperature rises 200°C, hygroscopicity reduction extent corn straw, rice are 58.45%, 28.32% 12.12%, respectively, significant increase in hydrophobicity. three-stage equation can effectively describe process moisture. At 70% humidity, rate constant decreased boundary layer thickness increased. ASABE accurately predict content straw; conforms Peleg equation, which is subsequent large-scale high-quality utilization straw.

Язык: Английский

Процитировано

0