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荔枝果肉熱風干燥薄層模型
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廣東省茂名市科技計劃資助項目(2007045)和上海市教育委員會重點學科建設項目(J50704)


Mathematical Modeling of Hot Air Drying of Thin Layer Litchi Flesh
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    摘要:

    利用熱泵干燥裝置探討了熱風溫度和熱風風速對荔枝果肉干燥水分比MR和干燥速率U的影響,。結(jié)果表明:荔枝果肉薄層熱風干燥是內(nèi)部水分擴散控制的降速干燥過程。對9種常見食品薄層干燥模型進行試驗數(shù)據(jù)非線性擬合,,通過比較評價決定系數(shù)R2,、卡方χ2和標準誤差eRMSE以及試驗驗證,,結(jié)果顯示Page模型是描述荔枝果肉薄層熱風干燥過程的最優(yōu)模型,。不同干燥條件下有效水分擴散系數(shù)Deff和活化能Ea的求解結(jié)果表明,,有效水分擴散系數(shù)Deff隨熱風溫度和風速的增加而變大,,平均活化能Ea為29.939kJ/mol,。

    Abstract:

    The influences of drying temperature and hot air speed on the moisture ratio MR and the drying velocity U of litchi were studied by self-building heat pump drying device. The results showed that drying process of litchi occurred in the falling rate period, and the moisture transfer was controlled by internal diffusion. Nine different dynamic models were fitted nonlinearly by using the drying test data of litchi in the heat pump device. The results of comparing the values of the correlation coefficient R2, the reduced chi-square χ2and the root mean square error eRMSE and the verification testing showed the Page model was the best suitable to descript the relationship of litchi moisture and drying time by hot air drying. The effective moisture diffusion coefficient Deff and the activation energy Ea were also obtained by experiments under different conditions, the values of Deff would increase with the addition of drying temperature and hot air speed, the average value of Ea was 29.939 kJ/mol.

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關志強,王秀芝,李敏,蔣小強,謝晶.荔枝果肉熱風干燥薄層模型[J].農(nóng)業(yè)機械學報,2012,43(2):151-158,191. Guan Zhiqiang, Wang Xiuzhi, Li Min, Jiang Xiaoqiang, Xie Jing. Mathematical Modeling of Hot Air Drying of Thin Layer Litchi Flesh[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(2):151-158,191.

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  • 在線發(fā)布日期: 2012-02-17
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