食品与发酵工业2018，Vol.44Issue(4)：89-96,8.DOI:10.13995/j.cnki.11-1802/ts.015279
花椒真空干燥特性分析及动力学模型研究
Vacuum drying characteristics and kinetics modeling study of Zanthoxylum bungeanum
摘要
Abstract
The vacuum drying technology was applied in this experiment to study vacuum drying characteristics of Zanthoxylum bungeanum to improve the drying rate and achieve large-scale vacuum drying production.Under the conditions of temperature(50,60,70 ℃),vacuum(-0.06,-0.04,-0.02 MPa),and loading(30,40,50 g) comprehensive tests,the effects of three factors on total drying time and drying rate of Zanthoxylum bungeanum were investigated.Seven different drying models were used to simulate the observed drying data and the comparative results of the value of R2,SSE and x2 showed that the cubic polynomial model was much more adequate model for describing the vacuum drying of Zanthoxylum bungeanum.BP neural network was established to compare with cubic polynomial model.The results show that the cubic polynomial model fits with R2 of 0.999.The lowest value of SSE is 7E-4,and the lowest value of x2 is 3.08E-5.It is the best model in describing the dynamic characteristics of Zanthoxylum bungeanum vacuum drying among seven classical models.However,the average relative error of the cubic polynomial fitting test is 1.98％,higher than the average relative error 1.13％ of BP neural network model.Therefore,BP neural network is the optimal mathematical model to describe the drying dynamics of Zanthoxylum bungeanum.关键词
花椒/真空干燥/动力学/模型拟合/BP神经网络Key words
Zanthoxylum bungeanum/vacuum drying/dynamic/model fitting/BP neural network引用本文复制引用
孟国栋,彭桂兰,罗传伟,黎斌,杨玲,张雪峰..花椒真空干燥特性分析及动力学模型研究[J].食品与发酵工业,2018,44(4):89-96,8.基金项目
国家自然科学基金项目(31301575) （31301575）
