摘要
为了探求山楂真空干燥过程中失重率的变化情况和失重动力学,提高干燥速率,实现山楂规模化干燥,对不同真空干燥条件(山楂切片厚度、温度、真空度)下山楂干燥特性进行了研究。对厚度分别为0.15、0.30、0.50 cm的山楂切片的失重率进行计算机拟合,建立了山楂干燥数学模型,并进行拟合验证对比检验。结果表明:干燥温度越高、真空度越低、山楂切片厚度越小,山楂的干燥速率越快;山楂干燥失重的动力学模型为Page模型,模型的拟合验证表明该拟合在误差范围内。
In this study,the effects of different drying conditions(thickness,temperature and vacuum degree)on vacuum drying characteristics of hawthorn were investigated,in order to explore the weight loss rate change and weight loss kinetics during hawthorn vacuum drying process,improve the drying rate and realize large-scale drying.The weight loss rates of hawthorn slices with thickness of 0.15,0.30 and 0.50 cm were fitted by computer,and the hawthorn drying mathematical model was established,which was verified and compared.Results showed that the higher the drying temperature,the lower the vacuum degree,the smaller the hawthorn slice thickness,the faster the hawthorn drying rate.The dynamic model of hawthorn drying loss was Page model,and the model fitting validation results showed that the fitting was within the error range.
作者
刘秀敏
赵丽
王岩
张建芳
LIU Xiu-min;ZHAO Li;WANG Yan;ZHANG Jian-fang(Hebei Jiaotong Vocational and Technical College,Shijiazhuang 050035,China)
出处
《保鲜与加工》
CAS
2022年第3期50-55,共6页
Storage and Process
关键词
山楂
真空干燥
动力学
模型拟合
数学模型
hawthorn
vacuum drying
kinetics
model fitting
mathematical mode
