龙眼果肉真空微波干燥的数学模型OA北大核心CSCDCSTPCD
Mathematical Modeling of Microwave Vacuum Drying of Peeled Longan
采用真空微波干燥设备对龙眼鲜果肉进行干燥,研究不同微波强度下龙眼果肉的干燥特性。通过选取8个常用的薄层干燥模型以及采用非线性回归法进行分析,建立了龙眼果肉真空微波干燥数学模型。结果表明:与通常热风干燥一样,龙眼果肉真空微波干燥过程可分为升速、恒速和降速3个阶段;各模型的相关系数(R2)、卡方值(!2)和均方根误差(RMSE)的比较结果显示,Page模型拟合效果最好;经验证,该模型能很好地预测龙眼果肉真空微波干燥过程水分的变化状态。
An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer. Eight commonly used thin-layer drying models were adopted to fit the experimental data, non-linear regression analysis was also applied. The results indicated that the drying process of peeled longan involved three stages: acceleration phase, constant-rate phase and deceleration phase. The performance of di…查看全部>>
胡晓露;余小林;胡卓炎;龚丽;李惠娟;陈颖璇
华南农业大学食品学院,广东广州510642华南农业大学食品学院,广东广州510642华南农业大学食品学院,广东广州510642广东省农业机械研究所,广东广州510630华南农业大学食品学院,广东广州510642华南农业大学食品学院,广东广州510642
轻工纺织
龙眼果肉真空微波干燥干燥特性数学模型
peeled longanmicrowave vacuum dryingdrying propertiesmathematical modeling
《食品与发酵工业》 2012 (11)
20-25,6
现代农业产业技术体系建设专项资金资助项目(nycytx-32-07)
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