食品科学2012，Vol.33Issue(15)：90-94,5.
紫薯热风干燥特性及数学模型
Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato
摘要
Abstract
Purpose: The hot-air drying characteristics and mathematical model of fresh purple potato were explored in this study.Methods: The effects of different factors including material loading density,hot-air temperature and hot-air speed on hot-air drying characteristics were investigated.Meanwhile,the experimental data obtained were processed using SAS8.0 software for mathematical modeling.Results: A hot-air drying curve and a drying rate curve were established.The proposed mathematical model describing the hot-air drying of purple potato was ln(-lnMR) = ln(-0.0104 + 0.000283T + 0.00427V-0.0126P) +(1.1830-0.00067T + 0.0487V-0.1332P) lnt,where MR was water ratio,T temperature(℃),V hot-air speed(m/s),P material loading density(g/cm2),and t drying time(min).Conclusion: Hot-air temperature and material density had a greater impact on drying rate,while hot-air speed on drying rate revealed less effect.The established hot-air drying model for purple sweet potato was in good agreement with the Page model.关键词
紫薯/热风干燥/特性/模型Key words
purple sweet potato/hot-air drying/characteristics/model分类
轻工纺织引用本文复制引用
李菁,萧夏,蒲晓璐,黄艳斌,陈厚荣..紫薯热风干燥特性及数学模型[J].食品科学,2012,33(15):90-94,5.基金项目
四川省科技厅科技支撑计划项目 （）
西南大学院级本科生创新基金项目 （）
