Jackfruit as an Object of Drying: A Hygroscopic Study
Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Nguyen T.S. [verfasserIn] Aleksanyan I. [verfasserIn] Nugmanov A. [verfasserIn] Titova L. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Russisch |
| Erschienen: |
2019 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
In: Техника и технология пищевых производств - Kemerovo State University, 2019, 49(2019), 4, Seite 612-620 |
|---|---|
| Übergeordnetes Werk: |
volume:49 ; year:2019 ; number:4 ; pages:612-620 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.21603/2074-9414-2019-4-612-620 |
|---|
| Katalog-ID: |
DOAJ017356024 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | DOAJ017356024 | ||
| 003 | DE-627 | ||
| 005 | 20230310091019.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 230226s2019 xx |||||o 00| ||rus c | ||
| 024 | 7 | |a 10.21603/2074-9414-2019-4-612-620 |2 doi | |
| 035 | |a (DE-627)DOAJ017356024 | ||
| 035 | |a (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a rus | ||
| 050 | 0 | |a TP368-456 | |
| 100 | 0 | |a Nguyen T.S. |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Jackfruit as an Object of Drying: A Hygroscopic Study |
| 264 | 1 | |c 2019 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. | ||
| 650 | 4 | |a hygroscopic properties | |
| 650 | 4 | |a equilibrium state | |
| 650 | 4 | |a moisture content | |
| 650 | 4 | |a water activity | |
| 650 | 4 | |a isothermal sorption curve | |
| 650 | 4 | |a jackfruit | |
| 653 | 0 | |a Food processing and manufacture | |
| 700 | 0 | |a Aleksanyan I. |e verfasserin |4 aut | |
| 700 | 0 | |a Nugmanov A. |e verfasserin |4 aut | |
| 700 | 0 | |a Titova L. |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Техника и технология пищевых производств |d Kemerovo State University, 2019 |g 49(2019), 4, Seite 612-620 |w (DE-627)1760644692 |x 23131748 |7 nnns |
| 773 | 1 | 8 | |g volume:49 |g year:2019 |g number:4 |g pages:612-620 |
| 856 | 4 | 0 | |u https://doi.org/10.21603/2074-9414-2019-4-612-620 |z kostenfrei |
| 856 | 4 | 0 | |u https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 |z kostenfrei |
| 856 | 4 | 0 | |u http://fptt.ru/stories/archive/55/13.pdf |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2074-9414 |y Journal toc |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2313-1748 |y Journal toc |z kostenfrei |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_DOAJ | ||
| 951 | |a AR | ||
| 952 | |d 49 |j 2019 |e 4 |h 612-620 | ||
| author_variant |
n t nt a i ai n a na t l tl |
|---|---|
| matchkey_str |
article:23131748:2019----::akriaaojcodynayr |
| hierarchy_sort_str |
2019 |
| callnumber-subject-code |
TP |
| publishDate |
2019 |
| allfields |
10.21603/2074-9414-2019-4-612-620 doi (DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 DE-627 ger DE-627 rakwb rus TP368-456 Nguyen T.S. verfasserin aut Jackfruit as an Object of Drying: A Hygroscopic Study 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture Aleksanyan I. verfasserin aut Nugmanov A. verfasserin aut Titova L. verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 49(2019), 4, Seite 612-620 (DE-627)1760644692 23131748 nnns volume:49 year:2019 number:4 pages:612-620 https://doi.org/10.21603/2074-9414-2019-4-612-620 kostenfrei https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 kostenfrei http://fptt.ru/stories/archive/55/13.pdf kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 49 2019 4 612-620 |
| spelling |
10.21603/2074-9414-2019-4-612-620 doi (DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 DE-627 ger DE-627 rakwb rus TP368-456 Nguyen T.S. verfasserin aut Jackfruit as an Object of Drying: A Hygroscopic Study 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture Aleksanyan I. verfasserin aut Nugmanov A. verfasserin aut Titova L. verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 49(2019), 4, Seite 612-620 (DE-627)1760644692 23131748 nnns volume:49 year:2019 number:4 pages:612-620 https://doi.org/10.21603/2074-9414-2019-4-612-620 kostenfrei https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 kostenfrei http://fptt.ru/stories/archive/55/13.pdf kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 49 2019 4 612-620 |
| allfields_unstemmed |
10.21603/2074-9414-2019-4-612-620 doi (DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 DE-627 ger DE-627 rakwb rus TP368-456 Nguyen T.S. verfasserin aut Jackfruit as an Object of Drying: A Hygroscopic Study 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture Aleksanyan I. verfasserin aut Nugmanov A. verfasserin aut Titova L. verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 49(2019), 4, Seite 612-620 (DE-627)1760644692 23131748 nnns volume:49 year:2019 number:4 pages:612-620 https://doi.org/10.21603/2074-9414-2019-4-612-620 kostenfrei https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 kostenfrei http://fptt.ru/stories/archive/55/13.pdf kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 49 2019 4 612-620 |
| allfieldsGer |
10.21603/2074-9414-2019-4-612-620 doi (DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 DE-627 ger DE-627 rakwb rus TP368-456 Nguyen T.S. verfasserin aut Jackfruit as an Object of Drying: A Hygroscopic Study 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture Aleksanyan I. verfasserin aut Nugmanov A. verfasserin aut Titova L. verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 49(2019), 4, Seite 612-620 (DE-627)1760644692 23131748 nnns volume:49 year:2019 number:4 pages:612-620 https://doi.org/10.21603/2074-9414-2019-4-612-620 kostenfrei https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 kostenfrei http://fptt.ru/stories/archive/55/13.pdf kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 49 2019 4 612-620 |
| allfieldsSound |
10.21603/2074-9414-2019-4-612-620 doi (DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 DE-627 ger DE-627 rakwb rus TP368-456 Nguyen T.S. verfasserin aut Jackfruit as an Object of Drying: A Hygroscopic Study 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture Aleksanyan I. verfasserin aut Nugmanov A. verfasserin aut Titova L. verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 49(2019), 4, Seite 612-620 (DE-627)1760644692 23131748 nnns volume:49 year:2019 number:4 pages:612-620 https://doi.org/10.21603/2074-9414-2019-4-612-620 kostenfrei https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 kostenfrei http://fptt.ru/stories/archive/55/13.pdf kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 49 2019 4 612-620 |
| language |
Russian |
| source |
In Техника и технология пищевых производств 49(2019), 4, Seite 612-620 volume:49 year:2019 number:4 pages:612-620 |
| sourceStr |
In Техника и технология пищевых производств 49(2019), 4, Seite 612-620 volume:49 year:2019 number:4 pages:612-620 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit Food processing and manufacture |
| isfreeaccess_bool |
true |
| container_title |
Техника и технология пищевых производств |
| authorswithroles_txt_mv |
Nguyen T.S. @@aut@@ Aleksanyan I. @@aut@@ Nugmanov A. @@aut@@ Titova L. @@aut@@ |
| publishDateDaySort_date |
2019-01-01T00:00:00Z |
| hierarchy_top_id |
1760644692 |
| id |
DOAJ017356024 |
| language_de |
russisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ017356024</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230310091019.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2019 xx |||||o 00| ||rus c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.21603/2074-9414-2019-4-612-620</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ017356024</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">rus</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Nguyen T.S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Jackfruit as an Object of Drying: A Hygroscopic Study</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">hygroscopic properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">equilibrium state</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">moisture content</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">water activity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">isothermal sorption curve</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">jackfruit</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Aleksanyan I.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Nugmanov A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Titova L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Техника и технология пищевых производств</subfield><subfield code="d">Kemerovo State University, 2019</subfield><subfield code="g">49(2019), 4, Seite 612-620</subfield><subfield code="w">(DE-627)1760644692</subfield><subfield code="x">23131748</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:49</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:612-620</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.21603/2074-9414-2019-4-612-620</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://fptt.ru/stories/archive/55/13.pdf</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2074-9414</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2313-1748</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">49</subfield><subfield code="j">2019</subfield><subfield code="e">4</subfield><subfield code="h">612-620</subfield></datafield></record></collection>
|
| callnumber-first |
T - Technology |
| author |
Nguyen T.S. |
| spellingShingle |
Nguyen T.S. misc TP368-456 misc hygroscopic properties misc equilibrium state misc moisture content misc water activity misc isothermal sorption curve misc jackfruit misc Food processing and manufacture Jackfruit as an Object of Drying: A Hygroscopic Study |
| authorStr |
Nguyen T.S. |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)1760644692 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut |
| collection |
DOAJ |
| remote_str |
true |
| callnumber-label |
TP368-456 |
| illustrated |
Not Illustrated |
| issn |
23131748 |
| topic_title |
TP368-456 Jackfruit as an Object of Drying: A Hygroscopic Study hygroscopic properties equilibrium state moisture content water activity isothermal sorption curve jackfruit |
| topic |
misc TP368-456 misc hygroscopic properties misc equilibrium state misc moisture content misc water activity misc isothermal sorption curve misc jackfruit misc Food processing and manufacture |
| topic_unstemmed |
misc TP368-456 misc hygroscopic properties misc equilibrium state misc moisture content misc water activity misc isothermal sorption curve misc jackfruit misc Food processing and manufacture |
| topic_browse |
misc TP368-456 misc hygroscopic properties misc equilibrium state misc moisture content misc water activity misc isothermal sorption curve misc jackfruit misc Food processing and manufacture |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Техника и технология пищевых производств |
| hierarchy_parent_id |
1760644692 |
| hierarchy_top_title |
Техника и технология пищевых производств |
| isfreeaccess_txt |
true |
| familylinks_str_mv |
(DE-627)1760644692 |
| title |
Jackfruit as an Object of Drying: A Hygroscopic Study |
| ctrlnum |
(DE-627)DOAJ017356024 (DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522 |
| title_full |
Jackfruit as an Object of Drying: A Hygroscopic Study |
| author_sort |
Nguyen T.S. |
| journal |
Техника и технология пищевых производств |
| journalStr |
Техника и технология пищевых производств |
| callnumber-first-code |
T |
| lang_code |
rus |
| isOA_bool |
true |
| recordtype |
marc |
| publishDateSort |
2019 |
| contenttype_str_mv |
txt |
| container_start_page |
612 |
| author_browse |
Nguyen T.S. Aleksanyan I. Nugmanov A. Titova L. |
| container_volume |
49 |
| class |
TP368-456 |
| format_se |
Elektronische Aufsätze |
| author-letter |
Nguyen T.S. |
| doi_str_mv |
10.21603/2074-9414-2019-4-612-620 |
| author2-role |
verfasserin |
| title_sort |
jackfruit as an object of drying: a hygroscopic study |
| callnumber |
TP368-456 |
| title_auth |
Jackfruit as an Object of Drying: A Hygroscopic Study |
| abstract |
Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. |
| abstractGer |
Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. |
| abstract_unstemmed |
Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ |
| container_issue |
4 |
| title_short |
Jackfruit as an Object of Drying: A Hygroscopic Study |
| url |
https://doi.org/10.21603/2074-9414-2019-4-612-620 https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522 http://fptt.ru/stories/archive/55/13.pdf https://doaj.org/toc/2074-9414 https://doaj.org/toc/2313-1748 |
| remote_bool |
true |
| author2 |
Aleksanyan I. Nugmanov A. Titova L. |
| author2Str |
Aleksanyan I. Nugmanov A. Titova L. |
| ppnlink |
1760644692 |
| callnumber-subject |
TP - Chemical Technology |
| mediatype_str_mv |
c |
| isOA_txt |
true |
| hochschulschrift_bool |
false |
| doi_str |
10.21603/2074-9414-2019-4-612-620 |
| callnumber-a |
TP368-456 |
| up_date |
2024-07-04T01:17:48.445Z |
| _version_ |
1803609302313730048 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ017356024</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230310091019.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2019 xx |||||o 00| ||rus c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.21603/2074-9414-2019-4-612-620</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ017356024</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc5d9d5fcbd044d31a57bfda4726ce522</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">rus</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Nguyen T.S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Jackfruit as an Object of Drying: A Hygroscopic Study</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">hygroscopic properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">equilibrium state</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">moisture content</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">water activity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">isothermal sorption curve</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">jackfruit</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Aleksanyan I.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Nugmanov A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Titova L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Техника и технология пищевых производств</subfield><subfield code="d">Kemerovo State University, 2019</subfield><subfield code="g">49(2019), 4, Seite 612-620</subfield><subfield code="w">(DE-627)1760644692</subfield><subfield code="x">23131748</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:49</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:612-620</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.21603/2074-9414-2019-4-612-620</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c5d9d5fcbd044d31a57bfda4726ce522</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://fptt.ru/stories/archive/55/13.pdf</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2074-9414</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2313-1748</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">49</subfield><subfield code="j">2019</subfield><subfield code="e">4</subfield><subfield code="h">612-620</subfield></datafield></record></collection>
|
| score |
7.3993683 |