食品与发酵工业

龙眼果肉真空微波干燥的数学模型

  • 胡晓露 ,
  • 余小林 ,
  • 胡卓炎 ,
  • 龚丽 ,
  • 李惠娟 ,
  • 陈颖璇
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网络出版日期: 2012-11-25

Mathematical Modeling of Microwave Vacuum Drying of Peeled Longan

  • Hu Xiao-lu ,
  • Yu Xiao-lin ,
  • Hu Zhuo-yan ,
  • Gong Li ,
  • Li Hui-juan ,
  • Chen Ying-xuan
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Online published: 2012-11-25

摘要

采用真空微波干燥设备对龙眼鲜果肉进行干燥,研究不同微波强度下龙眼果肉的干燥特性。通过选取8个常用的薄层干燥模型以及采用非线性回归法进行分析,建立了龙眼果肉真空微波干燥数学模型。结果表明:与通常热风干燥一样,龙眼果肉真空微波干燥过程可分为升速、恒速和降速3个阶段;各模型的相关系数(R2)、卡方值(!2)和均方根误差(RMSE)的比较结果显示,Page模型拟合效果最好;经验证,该模型能很好地预测龙眼果肉真空微波干燥过程水分的变化状态。

本文引用格式

胡晓露 , 余小林 , 胡卓炎 , 龚丽 , 李惠娟 , 陈颖璇 . 龙眼果肉真空微波干燥的数学模型[J]. 食品与发酵工业, 2012 , 38(11) : 20 -25 . DOI: 10.13995/j.cnki.11-1802/ts.2012.11.019

Abstract

An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer.Eight commonly used thin-layer drying models were adopted to fit the experimental data,non-linear regression analysis was also applied.The results indicated that the drying process of peeled longan involved three stages: acceleration phase,constant-rate phase and deceleration phase.The performance of different drying models was investigated by comparing the coefficient of determination(R2),chi-square(χ2) and root mean square error(RMSE).As a result,the Page model had higher accuracy in prediction than other models.The change of moisture contents during the drying procedure was well predicted by the model.
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