食品与机械2017，Vol.33Issue(8)：137-143,193,8.DOI:10.13652/j.issn.1003-5788.2017.08.031
白萝卜薄层热风干燥特性及其数学模型
Drying characteristics and mathematical model on hot-air drying of chinese radish slices
摘要
Abstract
With fresh radish as raw materials,the hot-air drying characteristics of fresh radish under different conditions of hot-air temperature,air velocity and slice thickness were investigated in this study.Then the fitting of experimental data and the applicability of 7 different mathematical models for the process of hot-air drying radish was compared.The results showed that the hot-air drying process of radish mainly occured in falling-rate drying period and the constantrate period is not obvious.Hot-air temperature and slice thickness have a greater effect on drying-rate,relatively,while the effects of air velocity is less.The higher the temperature,the thinner the slice and the bigger the air velocity are,the shorter the drying time is.By comparing the coefficients (R2),chi-square values (x2) and the root-mean-square error (RMSE) of each model,it was found that,among these models,the Page model is better than other models for describing the process of hot-air drying radish with R2 of 0.997 6,x2 of 2.615×10-1 and RMSE of 0.014 6.It showed a good fitting between the experimental and predicted values.With the increase of hot-air temperature,air velocity and slice thickness,the effective moisture diffusivity of radish increased from 7.560 × 10-10 to 2.130×10-9,and the activation energy was 26.34 kJ/mol.Finally,the color of dried products under different temperatures was examined and analyzed.Results showed that when the hot-air temperature increased from 50 ℃ to 80 ℃,the L * value showed a gradual decrease,while the values of a *,b * and total chromatism △E* were reductive.关键词
白萝卜/热风干燥/数学模型/有效水分扩散系数/色差Key words
radish/hot-air drying/mathematical model/effective moisture diffusivity/color引用本文复制引用
黄珊,王修俊,沈畅萱..白萝卜薄层热风干燥特性及其数学模型[J].食品与机械,2017,33(8):137-143,193,8.基金项目
贵州省农业攻关项目(编号:黔科合NY字[2012]3018号,黔科合NY字[2015]3025-1号) （编号:黔科合NY字[2012]3018号,黔科合NY字[2015]3025-1号）
贵州省薯类产业技术创新人才基地资助项目 （）
贵州大学研究创新基金项目 （）
