食品与发酵工业 >

2020 , Vol. 46 >Issue 2: 85 - 93

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021979

研究报告

熟化紫薯片微波干燥特性及数学模型

  • 宋树杰 ,
  • 王蒙
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  • (陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
博士,讲师(本文通讯作者,E-mail:foodssj@snnu.edu.cn)。

收稿日期: 2019-08-13

  网络出版日期: 2020-03-13

基金资助

中央高校基本科研业务费专项(GK201803070)

收起

Microwave drying characteristics and kinetic model of cooked purple sweet potato slice

  • SONG Shujie ,
  • WANG Meng
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China)

Received date: 2019-08-13

  Online published: 2020-03-13

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摘要

以熟化紫薯片为研究对象,利用可调微波干燥机干燥熟化紫薯片,探讨不同微波功率、装载量和切片厚度对熟化紫薯片的干燥特性、水分有效扩散系数及色泽的影响,通过SPSS软件对试验数据进行数学模型拟合,得到熟化紫薯片微波干燥模型。结果表明,熟化紫薯片的微波干燥过程表现为恒速干燥;微波功率、装载量和切片厚度对熟化紫薯的微波干燥特性均有一定影响,微波功率和装载量对其影响最为显著;微波功率越大、装载量越小、切片厚度越小,物料的干燥速率越大。熟化紫薯片微波干燥过程中的水分有效扩散系数随着微波功率与切片厚度的增大、加载量的减小而增大,其最大值为1.135 4×10-8 m2/s,其平均活化能为4.893 8 W/g;当微波功率较大、装载量较小时得到的干燥熟化紫薯片品质较差,而切片厚度对其影响不显著。所选用的6个模型中,Modified Page模型具有最大的确定系数R2(0.999 7),最低的RMSE(0.006 1)和最小的χ2(0.000 5),是熟化紫薯片微波干燥的最佳模型,可有效描述熟化紫薯片微波干燥过程中的水分随时间的变化规律。

关键词： 熟化紫薯片; 微波; 干燥特性; 动力学; 数学模型

本文引用格式

宋树杰 , 王蒙 . 熟化紫薯片微波干燥特性及数学模型[J]. 食品与发酵工业, 2020 , 46(2) : 85 -93 . DOI: 10.13995/j.cnki.11-1802/ts.021979

Abstract

Based on the cooked purple sweet potato slices (CPSPS), the effects of microwave power, loading and slice thickness on the drying characteristics, its effective moisture diffusion coefficient (EMDC) of water and color of CPSPS were studied. SPSS software was applied to analyze data and optimize the mathematical model of PSPS drying. The result showed that microwave drying process of PSPSs can be divided into three stages: rising rate drying period, constant drying rate stage and falling rate drying period. Microwave power, loading and slice thickness have a certain influence on the microwave drying characteristics of CPSPS. However, the effect of slice thickness was less significant than microwave power and loading. EMDC increased with the increase of microwave power and slice thickness and the decrease of loading. The maximum EMDC was 1.135 4×10-8 m2/s and the value of Ea was 4.893 8 W/g. Of the six models, the Modified Page model had the highest coefficient of determination R2 (0.999 7), the lowest chi-square χ2 (0.000 5) and root mean square RMSE (0.006 1), and it is the optimum model of the PSPS in microwave drying.

Key words： cooked purple sweet potato slices; microwave; drying characteristics; kinetics; mathematical model

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