Description: Das Projekt "E 1.1: Mathematical modelling of the drying process of tropical fruits including the kinetics of quality decisive attributes" wird vom Umweltbundesamt gefördert und von Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet Lebensmittel pflanzlicher Herkunft (150d) durchgeführt. The cultivation of fruit trees is a priority option for a sustainable agriculture in tropical mountainous regions of Southeast Asia. However, seasonal overproduction and insufficient access to fresh fruit markets causes high losses. Local processing of dried fruits could have a significant contribution to provide farmers with regular income and is an essential means to improve the micro-nutrient supply. However, local fruit drying methods including pre-treatments with sulphur and boiling in sugar solution cannot retain the typical fruit aroma, colour and micro-nutrients and prevent access to international markets. In addition, high energy consumption and the lack of knowledge of optimum drying parameters increase production costs significantly. To optimise the drying process for tropical fruits in general there is an urgent need to investigate into the impact of drying parameters and drying methods on the kinetics of quality decisive attributes. The development of drying simulation models including the reaction kinetics are therefore an important tool to produce high quality dried fruits at minimum costs and less energy consumption. To meet pre-requisites according to the shape of fruits, mangoes, lychees and unpeeled longans have been chosen for this project as model for cut slices and spheres, respectively. Within a preliminary project (DFG Mu582/3-1/2) the influence of the drying parameters on the quality of sliced mangoes was investigated at stationary conditions. The research work included the determination of drying curves and the quality evaluation of fresh and dried fruits but did not include the kinetics of the quality decisive parameters. In the following, the drying fundamentals of the fruits will be determined or completed. First, based on the drying curves, the physical properties of fruit flesh (diffusion coefficient, heat and mass transfer coefficient) and secondly density, specific heat capacity, thermal and temperature conductivity as well as equilibrium moisture content will be determined using either standard procedures or new methodologies to be developed. For quality analysis, experiments on the functional interaction between drying conditions (temperature, humidity, air velocity), of relevant index enzymes activities (peroxidase POD, polyphenoloxidase, PPO; lipoxygenase, LOX) and the quality determining criterions (flavour, aroma, texture, colour, vitamin content) will be followed by quality evaluation and optimising the drying conditions. Using adequate simulation programmes, the mathematical modelling of the drying process including the enzyme kinetics and the temporal changes of quality attributes will lead first to simulate the drying process for a single fruit and further on to simulations of stationary high-temperature drying processes as well as solar drying processes at unsteady conditions. The development and validation of the simulation model based on the results of the drying tests including an economical analysis
Types:
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Obstbau ? Zucker ? Lack ? Obstbaum ? Aromastoff ? Baum ? Vitamin ? Blei ? Schwefel ? Nahversorgung ? Aufbereitungstechnik ? Enzym ? Fruchtqualität ? Lufttemperatur ? Register ? Spurenelement ? Temperatur ? Verfahrensparameter ? Wärme ? Wärmeleitfähigkeit ? Feuchtigkeitsmessung ? Südostasien ? Lebensmittelwissenschaft ? Einkommen ? Aufbereitungskosten ? Bewertung ? Biotechnologie ? Energieverbrauch ? Rechtsverfahren ? Geruch ? Kostensteigerung ? Frucht ? Produktionskosten ? Simulation ? Trocknung ? Tropengebiet ? Wärmekapazität ? Weltmarkt ? Modellierung ? Schaden ? Farbe ? Nachhaltige Landwirtschaft ? Physikalische Größe ? Lebensmittel ? Diffusion ? Reaktionskinetik ? Bedarf ? Gewebe ? Feuchtigkeit ? Kosten ? Heizung ? Markt ? Kenngröße ? Landwirtschaft ? Produktion ? Norm ? Betriebsparameter ? BAEUME ? RATIFIKATION ? Zins ? SPEZIFISCH ? ERFASSUNG ? STATIONAER ? UNTERSUCHUNG ? VERARBEITUNG ? VERHAELTNIS ? JAHRESZEITLICH ? WICHTIG ? Wechselwirkung ? LEBENSRAUM ? EXPERIMENT ? LOESUNG ? BEITRAG ? METHODIK ? DICHTE ? Werkzeug ? GEHALT ? ZUGANG ? LEBENSRAEUME ? NEU ? PROJEKT ?
Region: Baden-Württemberg
Bounding box: 9° .. 9° x 48.5° .. 48.5°
License: cc-by-nc-nd/4.0
Language: Deutsch
Time ranges: 2003-01-01 - 2006-12-31
Webseite zum Förderprojekt
https://sfb564.uni-hohenheim.de/ (Webseite)Accessed 1 times.