Desire when you look at the Figure 2a suggests a beneficial linear relationship between ?
On account of technical enhances inside temperature controllers and you may processing handle procedure, it’s become you can easily so you’re able to put drying out sky temperature manage procedures (nonisothermal drying out), making it possible to pursue sinusoidal trend pages (Profile 1a), square wave otherwise container means pages (Contour 1b), growing and you may p users, saw-enamel wave users, and you will trapezoidal revolution users (Contour 1c), and others. Nonisothermal drying makes it you can discover situations away from large top quality and also less drying minutes compared to those obtained that have lingering convective drying ( Chua while some 2002 ). Whether or not some quality characteristics were read during the information published to nonisothermal drying out, architectural qualities haven’t been advertised, nor possess equations already been advised to describe the decisions ( Chua while others 2000 ; Chua while others 2002 ). So far, no equations was in fact suggested in order to associate alterations in the newest structural services out of product confronted with changeable external conditions.
This has been observed that there’s zero significant difference ranging from the behavior off genuine thickness according to the X of the material during the convective drying and you can immediately following being rehydrated to different wetness material; however, differences was in fact seen ranging from obvious occurrence depending on the X of your issue throughout the lyophilization and you may subsequent rehydration to several dampness information ( Krokida and you can ).
Three possible tendencies of ?p as a function of X have been found (Figure 2), both linear and nonlinear (concave-down and concave-up). p and X, which considers reduction in volume to be equal to the volume of the water eliminated from the material ( Madamba and others 1994 ). In tendency of Figure 2b, it can be observed how ?p increases slowly up to a critical point, followed by an exponential decay. This change has been explained by water loss in the material during drying ( Lozano and others 1983 ; Zogzas and others 1994 ). In tendency in Figure 2c, it is assumed that the increase in ?p to a critical point is due to the fact that the reduction in volume is greater than the reduction in mass; after this critical point, the pores in the material are considered to be closed, and measured volume is greater than true volume ( Lozano and others 1983 ). In the above-described tendencies, it is merely assumed that volume and solid dry mass are constant. However, when materials are heated, they may expand or contract; in such cases, volume is not constant.
Density Models
Several efforts have been made to predict different tendencies of ? as a function of X. Generally in these models, the foodstuff is considered to be a binary compound (water–solid). Table 3 shows models for true and apparent density proposed for foodstuffs. The models for predicting ?b and ?p are based on the development of pores during the lyophilization process, as the formation of pores is considered to be a function of ideal conditions, since there is no reduction in the volume of the solid as a result of water sublimation ( Karathanos and others 1996 ).
Correct thickness (?p) patterns
Certain authors possess proposed correlations gotten through nonlinear regression to possess predicting real occurrence and you may apparent density while the a purpose of dampness posts. Yet not, the results perhaps not end up being widespread and are generally only good for the situation, geometry, and you may drying out criteria included in those individuals functions (Desk step three).
They seen linear behavior out of density for several suspensions out of pure substances, such as proteins, oils, carbohydrates, fabric, and you will ash. This type of article authors compared its habits with fresh occurrence values for milk, tangerine fruit juice, and you will bratwurst sausage, obtaining a maximum mistake of 
just one.45%, and searching for a good quadratic capability to possess liquids.
Desire when you look at the Figure 2a suggests a beneficial linear relationship between ?
September 25, 2022
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On account of technical enhances inside temperature controllers and you may processing handle procedure, it’s become you can easily so you’re able to put drying out sky temperature manage procedures (nonisothermal drying out), making it possible to pursue sinusoidal trend pages (Profile 1a), square wave otherwise container means pages (Contour 1b), growing and you may p users, saw-enamel wave users, and you will trapezoidal revolution users (Contour 1c), and others. Nonisothermal drying makes it you can discover situations away from large top quality and also less drying minutes compared to those obtained that have lingering convective drying ( Chua while some 2002 ). Whether or not some quality characteristics were read during the information published to nonisothermal drying out, architectural qualities haven’t been advertised, nor possess equations already been advised to describe the decisions ( Chua while others 2000 ; Chua while others 2002 ). So far, no equations was in fact suggested in order to associate alterations in the newest structural services out of product confronted with changeable external conditions.
This has been observed that there’s zero significant difference ranging from the behavior off genuine thickness according to the X of the material during the convective drying and you can immediately following being rehydrated to different wetness material; however, differences was in fact seen ranging from obvious occurrence depending on the X of your issue throughout the lyophilization and you may subsequent rehydration to several dampness information ( Krokida and you can ).
Three possible tendencies of ?p as a function of X have been found (Figure 2), both linear and nonlinear (concave-down and concave-up). p and X, which considers reduction in volume to be equal to the volume of the water eliminated from the material ( Madamba and others 1994 ). In tendency of Figure 2b, it can be observed how ?p increases slowly up to a critical point, followed by an exponential decay. This change has been explained by water loss in the material during drying ( Lozano and others 1983 ; Zogzas and others 1994 ). In tendency in Figure 2c, it is assumed that the increase in ?p to a critical point is due to the fact that the reduction in volume is greater than the reduction in mass; after this critical point, the pores in the material are considered to be closed, and measured volume is greater than true volume ( Lozano and others 1983 ). In the above-described tendencies, it is merely assumed that volume and solid dry mass are constant. However, when materials are heated, they may expand or contract; in such cases, volume is not constant.
Density Models
Several efforts have been made to predict different tendencies of ? as a function of X. Generally in these models, the foodstuff is considered to be a binary compound (water–solid). Table 3 shows models for true and apparent density proposed for foodstuffs. The models for predicting ?b and ?p are based on the development of pores during the lyophilization process, as the formation of pores is considered to be a function of ideal conditions, since there is no reduction in the volume of the solid as a result of water sublimation ( Karathanos and others 1996 ).
Correct thickness (?p) patterns
Certain authors possess proposed correlations gotten through nonlinear regression to possess predicting real occurrence and you may apparent density while the a purpose of dampness posts. Yet not, the results perhaps not end up being widespread and are generally only good for the situation, geometry, and you may drying out criteria included in those individuals functions (Desk step three).
They seen linear behavior out of density for several suspensions out of pure substances, such as proteins, oils, carbohydrates, fabric, and you will ash. This type of article authors compared its habits with fresh occurrence values for milk, tangerine fruit juice, and you will bratwurst sausage, obtaining a maximum mistake of
just one.45%, and searching for a good quadratic capability to possess liquids.