利用烟草热湿处理特性在线分析装置,考察了上部(B2F)、中部(C3F)和下部(X2F)3种部位卷烟原料在不同温度下含水率随时间的变化规律。利用Matlab软件对方程进行非线性拟合,建立了卷烟原料干燥动力学方程,通过方程计算得到表征卷烟原料干...利用烟草热湿处理特性在线分析装置,考察了上部(B2F)、中部(C3F)和下部(X2F)3种部位卷烟原料在不同温度下含水率随时间的变化规律。利用Matlab软件对方程进行非线性拟合,建立了卷烟原料干燥动力学方程,通过方程计算得到表征卷烟原料干燥特性的参数,同时对比分析了不同卷烟原料干燥特性的差异。结果表明,Midilli and Kucuk方程MR=aexp(-ktn)+bt动力学模型可较好地描述卷烟原料的干燥过程,试验值与计算值相关性较好。展开更多
Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans...Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity;however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kg<sub>water</sub>/m<sup>2 *</sup> min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.展开更多
文摘利用烟草热湿处理特性在线分析装置,考察了上部(B2F)、中部(C3F)和下部(X2F)3种部位卷烟原料在不同温度下含水率随时间的变化规律。利用Matlab软件对方程进行非线性拟合,建立了卷烟原料干燥动力学方程,通过方程计算得到表征卷烟原料干燥特性的参数,同时对比分析了不同卷烟原料干燥特性的差异。结果表明,Midilli and Kucuk方程MR=aexp(-ktn)+bt动力学模型可较好地描述卷烟原料的干燥过程,试验值与计算值相关性较好。
文摘Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity;however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kg<sub>water</sub>/m<sup>2 *</sup> min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.
