Mathematical modeling of drying kinetics of salted Otolithes ruber at the different temperature
文献类型： 外文期刊
作者： Wu, Yanyan 1 ; Ren, Zhongyang 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Lin, Wanling 1 ; Zhou, Wanjun 1 ; Ma, Haixia 1 ; Deng 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China
关键词： Otolithes ruber;moisture ratio;mathematical models;drying kinetics
期刊名称：ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4
ISSN： 1022-6680
年卷期： 2013 年 781-784 卷
页码：
收录情况： SCI
摘要： Salted Otolithes ruber with 80 (+/- 5) g weight on dry basis were dried in the blast electric oven using different temperature (20, 30, 40 and 50 degrees C) until the humidity fell down to 0.6 from 1.23 on dry basis. Drying processes were completed between 20-48h. In this study, experiment values were compared with predicted values obtained from twenty thin layer drying theoretical/semi-empirical/ empirical equations. Models whose coefficient of correlation (R-2) values are highest were chosen to be the best models. According to this, Midilli's Model was defined as the most suitable model in which predicted value is closest to experimental data for 20 degrees C level, Weibull's model was for 30 degrees C level, Weibull distribution's model was for 40 degrees C level and Alibas' model was for 50 degrees C level.
- 相关文献
作者其他论文 更多>>
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者：Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
-
Analysis of quality-related proteins in golden pompano ( Trachinotus ovatus ) fillets with modified atmosphere packaging under superchilling storage
作者：Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Pan, Chuang;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di
关键词：Tandem mass tags (TMT) proteomics; Trachinotus ovatus; Modified atmosphere packaging; Superchilling storage; Low-field nuclear magnetic resonance; Protein deterioration
-
Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp ( Aristichthys nobilis )
作者：Wang, Jiafei;Lin, Min;Shi, Linfan;Lin, Rong;Jin, Ritian;Weng, Wuyin;Ren, Zhongyang;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu
关键词：Bighead carp; Myosin; Pickering emulsions; Multiple light scattering; Stability
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者：Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词：Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
-
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
作者：Chen, Qian;Cao, Limin;Lin, Hong;Chen, Qian;Wu, Yanyan;Zhao, Yongqiang;Xiang, Huan;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词：Marine protein; Inulin/Konjac Glucomannan; Swallowing properties; Dysphagia
-
Elucidating the potential of chlorogenic acid for controlling Morganella psychrotolerans growth and histamine formation
作者：Wang, Di;Zhao, Yongqiang;Chen, Shengjun;Wei, Ya;Yang, Xianqing;Li, Chunsheng;Wang, Yueqi;Wang, Di;Zhao, Yongqiang;Chen, Shengjun;Wei, Ya;Yang, Xianqing;Li, Chunsheng;Wang, Yueqi
关键词：chlorogenic acid; Morganella psychrotolerans; histidine decarboxylase; histidine decarboxylase gene; histamine
-
Emulsification properties and oil-water interface properties of L-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
作者：Wu, Yamei;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yamei;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yamei;Chen, Shengjun;Zhao, Yongqiang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词：Sea bass; Myofibrillar protein; Protein conformation; Interfacial properties; Emulsification properties
