文章基本信息

标题：MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS
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作者：Cüneyt DİNÇER ; İhsan Burak ÇAM ; Mehmet TORUN 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2019
卷号：44
期号：6
页码：1092-1105
DOI：10.15237/gida.GD19080
出版社：Association of Food Technology, Turkey
摘要：In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were investigated using a rotary vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and osmotic distillation (OD) at room temperature. Experimental data were compared according to three statistical parameters: the correlation coefficient (R2 ), reduced chi-squared (χ2) value, and root mean-square error (RMSE), with values predicted by 13 models. Midilli model exhibited a better fit for the concentration kinetics (R2≥ 0.9990; χ 2 ≤ 0.4588; RMSE ≤ 0.5350) than the other models, in general. This model was followed by the logarithmic, Page and two-term exponential models. The logarithmic model exhibited slightly better fitting for the thermal concentration method than Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined for the OD technique.
关键词：Juice concentration; mathematical modeling; microwave vacuum evaporation; osmotic distillation