食品工业科技2018，Vol.39Issue(3)：281-285,291,6.DOI:10.13386/j.issn1002-0306.2018.03.053
草鱼片冰温真空干燥特性及数学模型
Drying characteristics and mathematical modeling of controlled freezing point drying of grass carp fillets
摘要
Abstract
The ice temperature vacuum drying characteristics of grass carp were examined at different levels of vacuum pressures(600～700,1100～1200 and 1600～1700 Pa) and material thickness(3,5 and 7 mm) respectively.The mathematical modeling of ice temperature vacuum drying of grass carp was established by the changing of moisture ratio.The results showed that vacuum pressure and material thickness all affected the drying rate remarkable.The lower the vacuum pressure and the material thickness were,the shorter the drying time was.The midilli model could better simulate the ice temperature vacuum drying process of grass carp with the correlation coefficient (R2) ＞ 0.997,reduced chi-square (x2) ＜ 0.08‰ and root mean square error(RMSE) ＜ 0.85％.The predicted values of the model were in good agreement with the experimental values.Therefore,the midilli model could be used to describe the ice temperature vacuum drying of grass carp.关键词
草鱼片/冰温干燥/真空/干燥特性/数学模型Key words
grass carp fillet/controlled freezing point drying/vacuum/drying characteristics/mathematical model分类
轻工纺织引用本文复制引用
梁丁方,万金庆,赵彦峰,厉建国..草鱼片冰温真空干燥特性及数学模型[J].食品工业科技,2018,39(3):281-285,291,6.基金项目
国家自然科学基金(31171764). （31171764）
