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Heat Transfer Research
インパクトファクター: 0.404 5年インパクトファクター: 0.8 SJR: 0.264 SNIP: 0.504 CiteScore™: 0.88

ISSN 印刷: 1064-2285
ISSN オンライン: 2162-6561

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Heat Transfer Research

DOI: 10.1615/HeatTransRes.v29.i4-5.70
pages 262-269

Generalization of the Results of Study into the Physical Properties of Pectin-Containing Polymers as Objects of Drying

R. Sh. Vainberg
Institute of Engineering Thermophysics National Academy of Sciences of Ukraine Kiev
N. D. Butskii
Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine Kiev
S. A. Bogdanov
Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine Kiev

要約

The hygroscopic properties, thermal stability, and sorption activity of apple and citrus high- and low-methoxyl pectins and of an apple powder are studied, and the liquid-material binding energies are determined. The heat and mass transfer conditions, the stages of pectin extraction and deesterification, and the temperature and the humidity of the environment are varied. It is found that all preparations retain their polymer structure in drying, are identical as objects of drying, and can be dried using the same equipment.


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