食品与发酵工业2017，Vol.43Issue(8)：115-122,8.DOI:10.13995/j.cnki.11-1802/ts.013613
魔芋真空干燥特性及动力学模型的建立
Vacuum drying characteristics and modeling of kinetics for konjac
摘要
Abstract
The vacuum drying technology was adopted to dry konjac slices to shorten the drying time for konjac large-scale operation.The initial moisture content of konjac is approximately 80％-85％,and this has to be reduced to below 15％ for its long term storage.Drying characteristics of konjac slices,the effective moisture diffusion coefficient and the activation energy were investigated under varying conditions of drying temperature (50,60 and 70 ℃)and vacuum degrees (0.04,0.05 and 0.06 MPa).Different drying models were compared by the value of E,R2,x2 and eRMSE.The best model was then compared with BP neural network model.The results showed that BP neural network was the best and E value of the network was 1.32％.The drying process of konjac is a controlled internal water diffusion and reduced dying process.The effective moisture diffusion coefficient Deff and the activation energy Eawere calculated under different drying conditions.The results showed that Deff is proportional to the vacuum and drying temperature,the average value of Ea was 28.96 kJ/mol.关键词
魔芋/干燥/模型/真空干燥/动力学Key words
konjac/drying/model/vacuum drying/dynamic引用本文复制引用
黎斌,彭桂兰,吴绍峰,罗传伟,邱光应,杨玲..魔芋真空干燥特性及动力学模型的建立[J].食品与发酵工业,2017,43(8):115-122,8.基金项目
国家自然科学基金项目(31301575) （31301575）
