Mathematical modeling of the foam-mat drying curves of guava pulp

ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.摘要 在泡沫垫干燥工艺中，液态食品可通过添加发泡剂（如白蛋白）实现发泡处理。本研究旨在评估各类数学模型对番石榴浆泡沫垫干燥曲线的拟合适配效果。本次实验采用添加了4%、8%白蛋白（m m⁻¹）的样品，干燥温度分别设置为75℃、80℃和85℃，以评估模型拟合效果。样品置于铝制托盘中，在托盘干燥机内完成干燥过程。本次实验选用Lewis模型、Page模型、Midilli模型以及对数模型对实验数据进行拟合，并通过决定系数（coefficient of determination, R²）、均方根误差（root-mean-square error, RMSE）与卡方检验（chi-square test）对拟合效果进行评价。所有模型均能较好适配实验数据，其中Midilli模型的拟合效果最优。白蛋白浓度与干燥温度均对干燥速率存在显著影响：当白蛋白浓度最高且干燥温度最高时，干燥耗时最短。