食品与机械2018，Vol.34Issue(1)：49-53,208,6.DOI:10.13652/j.issn.1003-5788.2018.01.009
燕麦马铃薯复合面条热风干燥特性及其数学模型研究
Hot air drying characteristics and mathematical model of oat potato compound noodles
摘要
Abstract
The hot air drying characteristics of oat potato noodleswere investigated,and the compound noodles were prepared by using oat potato flour.The hot air drying characteristics of compound noodles were studied at different temperatures,air velocity and noodle thickness,and the mathematical model was established.The resulted show that the drying time will be shorter with the higher the drying temperature.Moreover,it was found that the bigger the air velocity was the smaller the noodles thickness was.Comparing with the air velocity,the temperature and the noodles thickness had more effects on the drying rate of the compound noodles,and the falling-rate period was a main stage of the hot air drying process.The Midilli model could represent the drying process of the compound noodles success fully and have a perfect fitting effect (R2 ＞0.9),the experimental results were in good agreement with the predicted values.Based on all of the factors,the model could providea reliable analysis and prediction for the hot air drying process of the compound noodle.The effective moisture diffusion coefficient Deff was in the order of 10-10 m2/s,and it increased while the drying temperature and air velocity increase or the thickness of the noodles decreased.The acti vation energy Ea of the dried noodle was 43.15 kJ/mol.关键词
燕麦/马铃薯/面条/热风干燥/干燥特性/数学模型Key words
oat/potato/noodles/hot air drying/drying characteristics/mathematical model引用本文复制引用
李叶贝,任广跃,屈展平,李露露,段续,张乐道..燕麦马铃薯复合面条热风干燥特性及其数学模型研究[J].食品与机械,2018,34(1):49-53,208,6.基金项目
国家自然科学基金面上项目(编号:31671907) （编号:31671907）
河南省高校科技创新团队支持计划项目(编号:16IRTSTHN009) （编号:16IRTSTHN009）
国家重点研发项目(编号:2017YFD0400901) （编号:2017YFD0400901）
