摘要
探讨了不同微波强度、腔体绝对压力和南瓜片厚度对南瓜片微波真空干燥特性的影响,通过建立数学模型来预测南瓜片微波真空干燥过程中水分变化。结果表明,微波强度对南瓜片干燥速率的影响明显大于腔体绝对压力和南瓜片厚度;通过决定系数(R2)、残差平方和(SSE)和均方根误差(RMSE)等评价指标对12种数学模型的拟合度进行评价,认为Page模型适合描述和预测南瓜片微波真空干燥水分变化规律,并提出了试验条件范围内参数k和n的经验模型,为南瓜片工业化生产提供技术依据。
A novel technique was developed to dry pumpkin slices with microwave in vacuum. The microwave-vacuum drying technology of pumpkin slice was physically modeled,empirically approximated,and experimentally evaluated to optimize the drying conditions. The impacts of the drying conditions,such as the microwave power density,pressure,and slice thickness,on the drying characteristics were evaluated. The results show that the microwave power density,outweighing the pressure and slice thickness,has the strongest impact on the drying rate. The 12 models,reported in the literature,were compared. We found that Page model outperforms the others,because of fewer variables and a high precision in the data fitting,and because Page model best describes and predicts the variations of moisture in drying pumpkin slices.
出处
《真空科学与技术学报》
EI
CAS
CSCD
北大核心
2014年第5期510-516,共7页
Chinese Journal of Vacuum Science and Technology
基金
国家科技支撑计划专项(2007BAD07B06)
福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)资助
福建农林大学科技创新团队支持计划项目(No.cxtd12009)
关键词
南瓜片
微波真空干燥
干燥特性
数学模型
Pumpkin slice
Microwave vacuum drying
Drying characteristics
Mathematical model
