An experimental study on intensifying osmotic dehydration was carried out ina state of nature and with acoustic cavitation of different cavitating intensity (0.5A, 0.7A and0.9A) respectively, in which the material is ...An experimental study on intensifying osmotic dehydration was carried out ina state of nature and with acoustic cavitation of different cavitating intensity (0.5A, 0.7A and0.9A) respectively, in which the material is apple slice of 5mm thickness. The result showed thatacoustic cavitation remarkably enhanced the osmotic dehydration, and the water loss was acceleratedwith the increase of cavitating intensity. The water diffusivity coefficients ranged from1.8x10^(-10)m^2·s^(-1) at 0.5A to 2.6x10^(-10)m^2·s^(-1) at 0.9A, and solute diffusivitycoefficients ranged from 3.5x10^(-11) m^2·s^(-1) at 0.5A to 4.6X10^(-11)m^2·s^(-1) at 0.9A. On thebasis of experiments, a mathematical model was established about mass transfer during osmoticdehydration, and the numerical simulation was carried out. The calculated results agree well withexperimental data, and represent the rule of mass transfer during osmotic dehydration intensified byacoustic cavitation.展开更多
The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has...The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.展开更多
文摘An experimental study on intensifying osmotic dehydration was carried out ina state of nature and with acoustic cavitation of different cavitating intensity (0.5A, 0.7A and0.9A) respectively, in which the material is apple slice of 5mm thickness. The result showed thatacoustic cavitation remarkably enhanced the osmotic dehydration, and the water loss was acceleratedwith the increase of cavitating intensity. The water diffusivity coefficients ranged from1.8x10^(-10)m^2·s^(-1) at 0.5A to 2.6x10^(-10)m^2·s^(-1) at 0.9A, and solute diffusivitycoefficients ranged from 3.5x10^(-11) m^2·s^(-1) at 0.5A to 4.6X10^(-11)m^2·s^(-1) at 0.9A. On thebasis of experiments, a mathematical model was established about mass transfer during osmoticdehydration, and the numerical simulation was carried out. The calculated results agree well withexperimental data, and represent the rule of mass transfer during osmotic dehydration intensified byacoustic cavitation.
文摘The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.
