期刊
JOURNAL OF FOOD ENGINEERING
卷 243, 期 -, 页码 70-81出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.09.004
关键词
Ethanolic vanilla extracts; Spray drying; Heat pump; Mathematical modeling; Thermal analysis
资金
- Mexican Consejo Nacional de Ciencia y Tecnologia (CONACYT) [CB-256084]
- Tecnologico Nacional de Mexico (TNM) [6375.18-P]
State-space thermodynamic modeling of vanilla ethanolic extracts spray drying with heat pump and N-2 was developed. Thermodynamic modeling considers activity coefficients for Raoult law deviations of ethanol vapor pressure, water vapor pressure, ethanol evaporation latent heat and water evaporation latent heat in a N-2-ethanol-water-vanilla solids system. State space considers 12 ordinary differential equations (ODEs) for ethanol and water concentrations in solid, N-2 and condensed liquid; temperatures and condensed liquid rate. The model was validated with 32 treatments of vanilla ethanolic extract experimentally spray dried with heat pump and N-2. The mathematical model reproduced the experimental gas outlet temperature with 4% of averaged error. An additional two parameters fit reached 11.4% of averaged error with respect to product outlet moisture and gas outlet temperature simultaneously. Proposed model demonstrated that heat pump spray drying can reach a 58% of thermal efficiency and a conventional spray drying can reach only 30%.
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