摘要
探讨不同微波功率密度(P/m)对龙眼果肉干燥过程中水分比MR、失水速率及干燥时间的影响,结果表明龙眼果肉微波干燥是内部水分扩散控制的降速干燥过程。采用7种常见食品薄层干燥模型对试验数据进行非线性拟合,通过比较决定系数R2、均方根误差RMSE、卡方χ2,结果表明Midilli模型是表述龙眼果肉微波干燥的最优模型。对不同微波功率密度下的有效扩散系数Deff及活化能Ea进行求解,结果表明有效扩散系数Deff随功率密度的增大而增大,Deff的值介于0.7057×10-9～1.8×10-9m2/s之间,平均活化能为1.266W/g。
Microwave drying of Iongan pulp dehydration law and the influence of different microwave power density on drying rate and drying time of Iongan pulp were investigated. Seven different dynamic models were fitted nonlinearly by using the microwave drying test data of Iongan pulp. The results of comparing the values of the correlation coefficient R2, the root mean square error RMSE and the reduced Chi-square X2 and the verification testing showed the Midilli model was the best suitable to descript the relationship of Iongan moisture and drying time by microwave drying. The effective moisture diffusion coefficient Deff and the activation energy Ea were also obtained by experiments under different conditions, the values of De,would increase with the addition of microwave power density, Deff was between 0.7057×10^-9 m2/s to 1.8×10^-9 m^2/s, the average value of Ea was 1.266 W/g.
出处
《食品科技》
CAS
北大核心
2012年第12期67-71,共5页
Food Science and Technology
关键词
龙眼果肉
微波干燥
干燥特性
干燥模型
Iongan pulp
microwave drying
drying characteristics
drying model
