摘要
研究了微波功率、装载量、切片厚度等因素对微波干燥甘薯片的影响,获得了微波干燥甘薯片失水特性及能耗特性,并建立了微波干燥甘薯片的数学模型。研究结果表明:甘薯微波干燥可分为加速、恒速、降速三个阶段;功率与切片厚度增加、装载量减少时,脱水率明显提高;功率增加、装载量与切片厚度减少时,能耗增加,但变化不显著。根据相关系数R2、卡方检验值χ2和均方根误差RMSE得出,Page模型最适合用于描述甘薯片的微波干燥过程。
The characteristics of the dehydration and energy consumption on microwave drying sweet potato slice were obtained,and the mathematical model of microwave drying sweet potato slice was developed by the tests of energy consumption and dehydrating of microwave drying.Results showed that there were three periods during microwave drying of sweet potato： an accelerating rate period,a constant rate period and a falling rate period.With microwave power level and thickness of the sample increased,sample mass load of the sample decreased,the drying rate increased. With microwave power level increased,sample mass load and thickness of the sample decreased,the drying energy consumption decreased.According to the statistical parameter as the correlation coefficient（ R2） ,chi-square and root mean square error,Page model was considered as the most suitable drying model for describing the drying law of sweet potato slice dried by microwave.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期98-101,共4页
Science and Technology of Food Industry
关键词
微波
干燥
甘薯片
模型
microwave
drying
sweet potato slice
model
