包装与食品机械Issue(1)：23-27,5.DOI:10.3969/j.issn.1005-1295.2014.01.006
南瓜热风干燥特性与动力学模型
Hot-air Drying Characteristics and Kinetics Model of Pumpkin Slices
黄枝梅1
作者信息
- 1. 漳州市工业产品生产许可证审查技术中心，福建 漳州363000
- 折叠
摘要
Abstract
Air-drying characteristics of pumpkin slices were investigated under air temperatures of 60℃, 70℃and 80 ℃.Moisture transfer from the test samples was described by applying the Fick’s diffusion model and the effective diffusivity was calculated.Results indicated that the drying rate increased with drying air tem-perature and drying took place in the falling rate period.The effective diffusivity was found to increase with the drying air temperature and ranged between 5.41 50 ×1 0 -10 ~1 .0077 ×1 0 -9m2/s.The effect of temperature on diffusivity could be expressed by an Arrhenius type relationship with a high R2 of 0.997.The activation energy of pumpkin was found to be 30.33 kJ/mol.Twelve mathematical models for describing the thin-layer drying process of pumpkin slices were investigated.The mathematical models compared according statistical parame-ters such as the coefficient of determination (R2 ),reduced chi-square (X2 )and root means square error (RMSE)between experimental and predicted moisture ratios.In conclusion,the Modified Henderson and Pabis model is the most suitable model for describing the thin layer drying process of pumpkin slices and could exact-ly describe and predict the moisture dynamics of pumpkin slices during hot air drying process.关键词
南瓜/干燥模型/有效扩散系数/活化能Key words
pumpkin/drying model/effective diffusivity/activation energy分类
轻工纺织引用本文复制引用
黄枝梅..南瓜热风干燥特性与动力学模型[J].包装与食品机械,2014,(1):23-27,5.
