中国食品学报2012，Vol.12Issue(10)：102-106,5.
卤制香菇热风干燥特性及其数学模型
Characteristics and Mathematical Model of Hot-Air Drying of Marinated Lentinula Edodes
摘要
Abstract
Drying characteristics of marinated Lentinula edodes at different temperatures were studied, in order to grasp moisture variation of the hot-air drying about Marinated Lenlinula edodes. And 3 different models were' chose to fit the drying process and a mathematical model of drying was established. The results showed that the marinated Lentinula edodes products had moderate hardness and best flavor when the moisture content base on dry weight of the product was 296.40%. The drying characteristic test showed hot-air drying of marinated Lenlinula edodes was a variable speed drying process, and the higher the temperature the faster drying rate. Page model was suitable for describing the drying process of marinated Lentinula edodes by linear regression analysis of 3 common exponent function model about drying of thin layer agricultural products. The mathematical model of hot—air drying about Marinated Lentinula edodes was MR=exp[(—4.0× 10-7T+8.0×10-5T2-0.0056T+0.1238)t(-4.0×10-5t3-0.009472-0.65577+16.151, and the moisture content changes could be accurately predicted by the model in the drying process.关键词
卤制香菇/热风干燥/干燥特性/数学模型Key words
marinated Lenlinula edodes/ hot-air drying/ drying characteristic/ mathematical model引用本文复制引用
李怡彬,孔智伟,陈君琛,沈恒胜,赖谱富..卤制香菇热风干燥特性及其数学模型[J].中国食品学报,2012,12(10):102-106,5.基金项目
福建省财政专项(CXTD2011-15 （）
CXTD2011-16) （）
