食品工业科技2013，Vol.34Issue(13)：124-127,4.
三华李果糕热风干燥特性及数学模型的建立
Hot air drying characteristics and mathematical model of thin layer gelatinous candy
摘要
Abstract
The main objective pursued was to investigate the influences of different drying temperature on the moisture ratio MR and the drying velocity v of thin layer gelatinous candy and also to perform mathematical modeling by using seven thin layer drying models.Consequently,drying process of gelatinous candy occurred in the falling rate period,the moisture transfer was controlled by internal diffusion,and the drying temperature would not be higher than 70℃.Of all the drying models,the Logarithmic model was selected as the best one,according to the correlation coefficient R2,the reduced chi-square X2 and the root mean square error eRMSE.And a mathematical model was expressed with the equation MR =1.0915exp[-(0.51093-0.01497T + 0.00016T2) ·t]-0.13348 .关键词
果糕/热风干燥/干燥特性/数学模型Key words
gelatinous candy/ hot air drying/ drying characteristics/ mathematical model分类
轻工纺织引用本文复制引用
柳雪姣,黄苇,叶盛英,郭卓钊,黄妙云..三华李果糕热风干燥特性及数学模型的建立[J].食品工业科技,2013,34(13):124-127,4.基金项目
广东省农业攻关项目(2011A020202002) （2011A020202002）
广州市民生科技重大专项(12B271140012). （12B271140012）
