摘要
为了准确把握马铃薯片在干燥过程中的水分变化规律,对马铃薯片热泵干燥过程中的动力学模型进行研究并探索适宜的干燥工艺。通过对常用的7种干燥模型进行筛选,并对不同厚度、温度、装载量条件下的实验数据进行线性回归拟合,建立了描述马铃薯片热泵干燥规律的Page数学模型,方程回归效果显著。验证发现,Page模型的预测值与实测值吻合良好,可用于描述马铃薯片热泵干燥过程水分变化规律。通过正交实验得出马铃薯片最佳的热泵干燥工艺参数为厚度3.0 mm,温度50℃,装载量1500 g,在此条件下,干制品色差小,复水性好,综合品质达到最佳。
To accurately grasp the law of moisture variation of potato chips during the drying process,the kinetic models of the potato chips in the heat pump drying process were investigated and the appropriate drying technology was explored.Based on the selection of 7 common drying models,experimental data under different thickness,temperature,and loading conditions were fitted by linear regression.By this means,a Page mathematical model describing the heat pump drying law of potato chips was established,and the remarkable effect was obtained.The results indicated that the predicted value of the Page model was in good agreement with the measured value,which could be used to describe the moisture variation law of the potato chips in the heat pump drying process.Through orthogonal experiments,it was concluded that,the best parameters of the heat pump drying process for potato chips were thickness of 3.0 mm,temperature of 50℃and loading capacity of 1500 g.Under the above parameters,the dried product had small color difference,good rehydration and the best overall quality.
作者
刘海波
王佳倩
李耀
金雪冻
朱静
王辉
刘雄
Liu Haibo;Wang Jiaqian;Li Yao;Jin Xuedong;Zhu Jing;Wang Hui;Liu Xiong(Xinyang Agriculture and Forestry University,Xinyang 464000;College of Food Science,Southwest University,Congqing 400715;Biological Technology Institute of Guizhou Province,Guiyang 550006)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第10期106-115,共10页
Journal of the Chinese Cereals and Oils Association
基金
贵州省农业科学院课题(黔农科院科技创新[2017]07号)
河南省青年科学基金项目(212300410228)
河南省重点研发与推广专项(科技攻关)项目(212102110314)
河南省高等学校青年骨干教师培养计划(2019GGJS264)。
关键词
马铃薯片
热泵干燥
动力学模型
工艺优化
potato chips
heat pump drying
kinetic model
process optimization
