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Effect of temperature on drying characteristics of pullulan-alginate based edible films

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成果类型:
期刊论文
作者:
Zhou, Yujia;Huang, Meigui;Deng, Fangming*;Xiao, Qian*
通讯作者:
Deng, Fangming;Xiao, Qian
作者机构:
[Zhou, Yujia; Deng, Fangming; Deng, FM; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
[Huang, Meigui] Nanjing Forestry Univ, Coll Light Ind Sci & Engn, Nanjing 210037, Jiangsu, Peoples R China.
通讯机构:
[Deng, FM; Xiao, Q] H
Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
语种:
英文
关键词:
Pullulan;sodium alginate;drying rate curve;heat and mass transfer coefficients;effective diffusivity coefficient;activation energy
期刊:
Food Science and Technology Research
ISSN:
1344-6606
年:
2018
卷:
24
期:
1
页码:
55-62
基金类别:
Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31401658, 31401679]; Natural Science Foundation of Hunan ProvinceNatural Science Foundation of Hunan Province [2017JJ3115]; "1515 Talents Program" of the Hunan Agricultural University
机构署名:
本校为第一且通讯机构
院系归属:
食品科学技术学院
摘要:
The drying curves of pullulan, alginate, and blend films at 40, 50 and 60°C were investigated using gravimetric methods. Several mathematical models available in the literature were fitted to the experimental data. The Midilli- Kucuk model satisfactorily described drying kinetics of tested films with the highest R2 and the lowest RMSE, SSE values. For the pullulan-alginate samples, the drying rate increased monotonically with the increasing drying temperature and alginate content of resulting films. However, the heat and mass transfer coeffici...

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