超声场强化提取茶籽油动力学模型的研究  

Kinetic model for ultrasonically enhanced extraction process of camellia oil

作　　者：胡爱军[1] 刘雪[1] 郑捷[1] 李洪艳[1] 闫伟[1] 冯棋琴[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2012年第1期160-163,168,共5页Food Science and Technology

基　　金：国家十一五科技支撑计划项目(2006BAD27B03);福建省区域科技重大项目(2010N3026);天津东丽区科技创新专项基金项目(2010312)

摘　　要：通过分析常规浸提过程中的传质机制及超声场对分子扩散传质的影响,在Fick第一定律的基础上研究了超声强化提取茶籽油的动力学模型,并与常规浸提动力学模型进行了比较。在不同的提取条件下对上述模型进行验证,结果表明:所建立的动力学模型与实验数据相吻合,可较好地模拟茶籽油的提取过程。Through analyzing the mass transfer mechanism of conventional extraction process and the effect of ultrasound on molecular proliferation and mass transfer, a kinetic model for ultrasonically enhanced extraction process of camellia oil was researched on the base of Fick＇s first law of diffusion, and then it was compared with the conventional kinetic model, and verified under different extracting conditions. The results show that experimental data could match the kinetic model and the equation could better simulate camellia oil extraction process.

关 键 词：超声强化提取 动力学模型 茶籽油 

分 类 号：TS255.16[轻工技术与工程—农产品加工及贮藏工程]