摘要
为制备无籽刺梨果干,采用热风干燥和真空干燥研究不同温度(50、60、70、80℃)对无籽刺梨干燥特性的影响,并建立动力学模型。采用Page、Newton、Midilli et al、Logarithmic、Wang and Singh、Modified Page、Henderson and Pabis、Two-term、Parabolic 9种干燥模型对2种干燥过程进行模型拟合,构建干燥动力学模型。结果表明:温度越高,干燥速率越大,水分有效扩散系数越大,热风干燥和真空干燥的活化能分别为35.534、17.187 kJ/mol。Modified Page模型适用于无籽刺梨热风干燥过程,模型的R2、χ^2和SSE分别为0.99670、0.0003925、0.00588;Logarithmic模型适用于无籽刺梨的真空干燥,模型的R2、χ^2和SSE分别为0.99538、0.000576和0.008065。研究结果可为无籽刺梨的热风干燥和真空干燥提供参考。
In order to prepare dry products of Rosa sterilis,the effects of different temperatures(50,60,70,80℃)on the drying characteristics of Rosa sterilis were studied by hot air drying and vacuum drying.Two type of drying processes were fitted by nine models,including Page,Newton,Midilli et al,Logarithmic,Wang and Singh,Modified Page,Henderson and Pabis,Two-term,Parabolic.Meanwhile the drying dynamics model was established.The results showed that with the increase of temperature,the drying rate and moisture effective diffusion coefficient increase.The activation energies of hot air drying and vacuum drying were 35.534,17.187 kJ/mol,respectively.The modified page model was most suitable for the hot air drying process of Rosa sterilis.The R2,χ^2 and SSE of the model are 0.99670,0.0003925 and 0.00588,respectively.The Logarithmic model was suitable for the vacuum drying of Rosa sterilis.The R2,χ^2 and SSE of the model are 0.99538,0.000576 and 0.008065 respectively.The results could provide references for the hot air drying and vacuum drying of Rosa sterilis.
作者
周崇银
范方宇
赵国瑜
巫丹
李晗
ZHOU Chongyin;FAN Fangyu;ZHAO Guoyu;WU Dan;LI Han(College of Life Science,Southwest Forestry University,Kunming 650224,China)
出处
《食品科技》
CAS
北大核心
2020年第6期39-45,共7页
Food Science and Technology
基金
西南林业大学科研启动基金项目
国家自然科学基金项目(31760470)。
关键词
无籽刺梨
热风干燥
真空干燥
有效扩散系数
干燥动力学
Rosa sterilis
hot air drying
vacuum drying
effective diffusion coefficient
drying kinetics
