现代食品科技2017，Vol.33Issue(11)：148-155,211,9.DOI:10.13982/j.mfst.1673-9078.2017.11.022
食用槟榔热风干燥特性及动力学模型
Hot Air Drying Characteristics and Dynamics Model of Areca Catechu
摘要
Abstract
The relationships between the parameters of drying characteristics,effective moisture diffusion coefficient,apparent activation energy and the drying kinetics equations of Areca catechu in different temperatures were studied using the Fick's second law and the mathematical model of betel nuts drying.The results showed that the drying curve of betel nuts at 70 ℃ and 75℃ had a significant difference;and the hot air drying was a process of failing-rate drying of internal moisture diffusion control.The variation range of water diffusion coefficient of Areca catechu (65℃～85℃) was as follows:friut areca catechu Deff=6.45×10-9～l.17×10s m2/s Smoke areca catechu Deff =7.47× 10-9～1.21 × 10-8 m2/s.Apparent activation energy was:friut areca catechu Ea=30.32 Kj/mol,smoke areca catechu Ea =23.38kJ/mol.The constant coefficient of the single diffusion model and the Page model was significantly affected by temperature(p＜0.05) and single diffusion drying model was the best mathematical model for describing edible areca (Friut areca catechu:R2avg=0.97,RMSEavg =0.023;Smoke areca catechu:R2avg=0.98,RMSEavg=0.025);The drying models of hot air drying at 65℃-85 ℃ were described as:MR Friut areca catechu =(2×104T2-0.037T+2.54)exp-(3×10-5T3-0.0064T2+0.51T-13.06)t;MR Smoke areca catechu=(3×10-4TL0.0616T+3.67)exp-(-4×10-4T2+0.061T-2.027)t.关键词
槟榔/烤籽/热风干燥/动力学模型/水分Key words
Areca catechu/baked/hot air drying/dynamic model/water content引用本文复制引用
赵志友,肖东,巢雨舟,傅孝美,夏延斌..食用槟榔热风干燥特性及动力学模型[J].现代食品科技,2017,33(11):148-155,211,9.基金项目
湖南省科技计划项目(430S00005/2017-42642) （430S00005/2017-42642）
湖南省科技计划项目(2017TP2028) （2017TP2028）
湘潭市科技计划项目(NY-ZI20161002) （NY-ZI20161002）
湘潭市科技计划项目(GGPT20163004) （GGPT20163004）
