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
Autor*in: |
Nguyen T.S. [verfasserIn] Aleksanyan I. [verfasserIn] Nugmanov A. [verfasserIn] Titova L. [verfasserIn] |
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Russisch |
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2019 |
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In: Техника и технология пищевых производств - Kemerovo State University, 2019, 49(2019), 4, Seite 612-620 |
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volume:49 ; year:2019 ; number:4 ; pages:612-620 |
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DOI / URN: |
10.21603/2074-9414-2019-4-612-620 |
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DOAJ017356024 |
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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. | ||
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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 |
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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 |
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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 |
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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 |
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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. 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jackfruit as an object of drying: a hygroscopic study |
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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. |
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