摘要
目的:提高细菌型豆豉热风干燥加工效率和控制干燥过程。方法:研究干燥风温、风速和铺放厚度对细菌型豆豉干燥特性的影响,选用8种经典干燥模型对实验数据进行非线性拟合,以决定系数(R^(2))、卡方(χ^(2))、均方根误差(RMSE)为评价指标筛选得到最适干燥模型,并对模型参数进行回归分析,得到最适干燥模型拟合方程。结果:细菌型豆豉热风干燥过程属于降速干燥;相比于风温和风速,铺放厚度对豆豉的有效水分扩散系数影响最大;干燥活化能为20.588 kJ/mol,较易于干燥。Logarithmic模型为该豆豉热风干燥的最适模型,此模型拟合方程能较准确反应豆豉干燥过程中水分比变化情况。结论:研究结果为工业生产细菌型干豆豉提供科学依据。
【Objective】To improve the processing efficiency and control the drying process of bacterial fermented Douchi.【Method】The effect of drying temperature,wind speed and laying thickness on the drying characteristics of the bacterial fermented Douchi were studied.Eight classical drying models were selected for nonlinear fitting to the experimental data,and the coefficient of determination(R^(2)),chi-square(χ^(2))and the root mean squared error(RMSE)were the evaluation indicators,then the model parameters were analyzed to obtain the fitting equation of the optimal drying model.【Result】The hot air drying process of the bacterial fermented Douchi belonged to the deceleration drying.Compared with the wind temperature and wind speed,the laying thickness had the greatest influence on the effective water diffusion coefficient of the bacterial fermented Douch.The drying activation energy was 20.588 kJ/mol.Logarithmic model was the optimal model for hot air drying of the bacterial fermented Douchi.The fitting equation could accurately reflect the change of moisture ratio during the drying process of the bacterial fermented Douchi.【Conclusion】The results can provide the basis and reference for the industrial production of dried bacterial fermented Douchi.
作者
孟淑真
马飞
吴拥军
李升
MENG Shu-zhen;MA Fei;WU Yong-jun;LI Sheng(College of Life Science,Guizhou University/Institute of Agro-bioengineering,Guizhou University/Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region,Ministry of Education,Guiyang 550025,China)
出处
《中国食物与营养》
2024年第3期27-35,共9页
Food and Nutrition in China
基金
国家自然科学基金“枯草芽孢杆菌产酱香与豉香的差异机制研究”(项目编号:[2021]32060585)。
