摘要
利用洞道式热风干燥装置,探讨不同的热风温度对三华李果糕干燥水分比MR和干燥速率v的影响。采用非线性回归法将7种常见薄层干燥数学模型与实验数据进行拟合,并追加验证实验。结果表明:三华李果糕热风干燥是内部水分扩散控制的降速干燥过程,且干燥温度不宜高于70℃。比较各模型的决定系数R2,卡方X2和标准误差eRMSE,Logarithmic模型能较好地描述和预测三华李果糕的干燥过程,其干燥动力学方程为:MR=1.0915exp[-(0.51093-0.01497T+0.00016T2)·t]-0.13348。
The main objective pursued was moisture ratio MR and the drying velocity to investigate the influences of different drying temperature on the v of thin layer gelatinous candy and also to perform mathematical modeling by using seven thin layer drying models.Consequently, drying process of gelatinous candy occurred in the falling rate period, the moisture transfer was controlled by internal diffusion, and the drying temperature would not be higher than 70℃.Of all the drying models,the Logarithmic model was selected as the best one,according to the correlation coefficient R2,the reduced chi-square X2 and the root mean square error eRMSE.And a mathematical model was expressed with the equation MR = 1.0915exp[- （0.51093-0.01497T ＋0.00016T2） .t]-0.13348.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第13期124-127,共4页
Science and Technology of Food Industry
基金
广东省农业攻关项目(2011A020202002)
广州市民生科技重大专项(12B271140012)
关键词
果糕
热风干燥
干燥特性
数学模型
gelatinous candy
hot air drying
drying characteristics
mathematical model
