ВПЛИВ РЕЖИМУ КОНВЕКТИВНОГО СУШІННЯ НА КРИСТАЛІЧНІСТЬ ПОРОШКІВ З ЯБЛУК ТА ЦУКРОВОГО БУРЯКУ
The effect of temperature of the convecting drying on the crystallinity of apple and sugar beet powders was presented in this study. The X-ray diffraction and derivatography methods were used. The data of thermal analysis revealed that with increasing of drying temperature from 60 to 100 °C at a con...
Збережено в:
| Дата: | 2017 |
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| Автори: | , , , |
| Формат: | Стаття |
| Мова: | Ukrainian |
| Опубліковано: |
Institute of Engineering Thermophysics of NAS of Ukraine
2017
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| Онлайн доступ: | https://ihe.nas.gov.ua/index.php/journal/article/view/117 |
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| Назва журналу: | Thermophysics and Thermal Power Engineering |
Репозитарії
Thermophysics and Thermal Power Engineering| Резюме: | The effect of temperature of the convecting drying on the crystallinity of apple and sugar beet powders was presented in this study. The X-ray diffraction and derivatography methods were used. The data of thermal analysis revealed that with increasing of drying temperature from 60 to 100 °C at a constant speed of drying agent (1.5 m/s), the degree of crystallinity was reduced from 34.0 % wt. to 20.4 % wt. and from 11.1 % wt. to 7.7 % wt. for the sugar beet and apple powders, respectively. The X-ray diffraction method showed that the crystallinity of sugar beet and apple powders were 36 % wt. and 34 % wt., respectively. The investigated powders are semicrystalline product according to their degree of crystallinity. E.g., the apple powder is a mixture of amorphous (biopolymers and soluble carbohydrates) and crystalline (glucose, sucrose and fructose) phases. |
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