现代食品科技2017，Vol.33Issue(10)：83-88,224,7.DOI:10.13982/j.mfst.1673-9078.2017.10.013
桃渣真空干燥特性数学建模
Mathematical Modeling for Vacuum Drying Characteristics of Peach Pomace
摘要
Abstract
The drying characteristics,effective moisture diffusivity (Deff) and activation energy (Ea) of peach pomace with vacuum drying at 55 ℃,65 ℃,70 ℃ and 80 ℃ were investigated in this study.The experimental data obtained were fitted to ten thin-layer drying models.The results indicated that drying temperature had a significant influence on the drying rate of peach pomace.The drying time decreased with the increasing drying temperature,and the drying process appeared in the falling rate periods.Compared the results of ten thin-layer drying models,models of Wang and singh were the best to describe the drying process of peach pomace under all drying conditions (R2 ＞ 0.99776),and there was a good agreement between the experimental and predicted values.According to the Fick's second law,the values of effective moisture diffusivity varied from 8.0855× 10-10～1.5340× 10-9 m2/s.The relationship between the effective moisture diffusivity and drying temperature could be described by Arrhenius-type relationship,which resulted in activation energy of 21.1 kJ/mol for peach pomace.This study provides a theoretical basis for the application of vacuum drying technology in the drying of peach pomace.关键词
桃渣/真空干燥/干燥模型/有效水分扩散系数/活化能Key words
peach pomace/vacuum drying/drying model/effective moisture diffusivity/activation energy引用本文复制引用
李聪,周沫,毕金峰,常学东,陈芹芹,宁椿源..桃渣真空干燥特性数学建模[J].现代食品科技,2017,33(10):83-88,224,7.基金项目
国家现代农业产业技术体系(CARS-31) （CARS-31）
公益性行业(农业)科研专项(201503142) （农业）
