摘要
采用真空微波干燥设备对龙眼鲜果肉进行干燥,研究不同微波强度下龙眼果肉的干燥特性。通过选取8个常用的薄层干燥模型以及采用非线性回归法进行分析,建立了龙眼果肉真空微波干燥数学模型。结果表明:与通常热风干燥一样,龙眼果肉真空微波干燥过程可分为升速、恒速和降速3个阶段;各模型的相关系数(R2)、卡方值(!2)和均方根误差(RMSE)的比较结果显示,Page模型拟合效果最好;经验证,该模型能很好地预测龙眼果肉真空微波干燥过程水分的变化状态。
An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer. Eight commonly used thin-layer drying models were adopted to fit the experimental data, non-linear regression analysis was also applied. The results indicated that the drying process of peeled longan involved three stages： acceleration phase, constant-rate phase and deceleration phase. The performance of different drying models was investigated by comparing the coefficient of determination （R2） , chi- square （X2） and root mean square error （RMSE）. As a result, the Page model had higher accuracy in prediction than other models. The change of moisture contents during the drying procedure was well predicted by the model.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第11期20-25,共6页
Food and Fermentation Industries
基金
现代农业产业技术体系建设专项资金资助项目(nycytx-32-07)
关键词
龙眼果肉
真空微波干燥
干燥特性
数学模型
peeled longan, microwave vacuum drying, drying properties, mathematical modeling
