摘要
为了探究山药切片的真空干燥特性,建立干燥模型。在不同干燥温度(40、50、60、70、80℃)、真空度(0.03、0.04、0.05、0.06、0.07 MPa)和切片厚度(2、4、6、8、10 mm)条件下进行真空干燥试验,分别利用BP神经网络模型和Weibull分布函数拟合试验数据;并计算有效水分扩散系数、干燥活化能。结果表明:干燥温度(P=7.56×10^(−11))和切片厚度(P=1.82×10^(−6))对干燥时间影响显著,真空度对其影响不显著(P=0.32)。验证试验得到BP神经网络模型的平均相对误差为3.08%,低于Weibull分布函数的平均相对误差10.7%,BP神经网络更适合描述山药切片真空干燥过程;有效水分扩散系数为4.0042×10^(−9)~3.4652×10^(−8) m^(2)/s,温度和切片厚度对其影响较大;活化能为33.802 kJ/mol。该研究可为山药真空干燥生产作业提供理论依据。
In order to explore the vacuum drying characteristics of yam slices,a drying model was established.Vacuum drying tests were carried out under different drying temperature(40,50,60,70,80℃),vacuum degree(0.03,0.04,0.05,0.06,0.07 MPa)and slice thickness(2,4,6,8,10 mm).BP neural network model and Weibull distribution function were used to fit the experimental data,and the effective moisture diffusivity coefficient,drying activation energy were calculated.The results showed that the temperature(P=7.56×10^(−11))and slice thickness(P=1.82×10^(−6))had significant effect on the drying time,but the vacuum degree(P=0.32)had no significant effect on it.The average relative error of BP neural network model was 3.08%,which was lower than that of Weibull distribution function by 10.7%.BP neural network was more suitable to describe the vacuum drying process of yam slices.The effective moisture diffusivity coefficients ranged from 4.0042×10^(−9) to 3.4652×10^(−8) m^(2)/s,which was greatly affected by temperature and slice thickness.The drying activation energy was 33.802 kJ/mol.This study would provide theoretical basis for vacuum drying of yam slices.
作者
张欣
张记
彭桂兰
张宏图
罗森
杨玲
ZHANG Xin;ZHANG Ji;PENG Guilan;ZHANG Hongtu;LUO Sen;YANG Ling(College of Engineering and Technology,Southwest University,Chongqing 400715,China)
出处
《食品工业科技》
CAS
北大核心
2022年第4期82-89,共8页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31301575)。
