山药热泵干燥特性及数学模型的研究
DOI:
CSTR:
作者:
作者单位:

作者简介:

作者简介:李丽(1983-),女,硕士,助理研究员,主要从事食品加工技术研究 通讯作者:孙健(1978-),男,博士,研究员,主要从事农产品加工技术研究

通讯作者:

中图分类号:

基金项目:

农业部公益性行业(农业)科研专项经费项目(201303073-06);广西农业科学院基本科研业务专项(桂农科2013JQ04、桂农科2013YM23、桂农科2014JQ04)


Heat Pump Drying Characteristics and Mathematical Modeling of Chinese Yam
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    本文以新鲜山药为原料,研究其热泵干燥特性及数学模型。以干燥温度、切片厚度为因素,研究其对山药热泵干燥特性的影响,并通过SAS8.0软件对实验数据进行拟合得出山药热泵干燥模型,得到了山药热泵干燥的干燥特性曲线和干燥速率曲线。干燥温度越高、切片厚度越薄,山药的干燥速率越快,干燥时间越短。干燥温度对山药热泵干燥的速率有较大影响,而切片厚度对干燥速率的影响较小;山药热泵干燥符合Page模型,模型拟合效果很好,经验证,模型预测值与实验值比较吻合,能正确反应山药干燥规律,该模型可以用来描述山药热泵干燥过程变化过程。对热泵干燥山药产品的品质进行分析表明,与热风干燥相比,采用热泵干燥方式山药具有较好的复水性,色泽呈乳白色,感官品质良好。

    Abstract:

    The heat pump drying characteristics and mathematical modeling of fresh Chinese yam were studied. The effects of different factors such as the temperature and thickness of yam on heat pump drying characteristics were investigated. Moreover, the obtained experimental data were processed using the SAS 8.0 software for mathematical modeling, and a heat pump drying curve and a drying rate curve were obtained. When the temperature was higher and the slice thickness was smaller, the drying speed was faster, and the drying time of Chinese yam was shorter. The drying rate was significantly affected by the temperature, but less affected by the slice thickness. The heat pump drying model for Chinese yam was in good agreement with the Page model. There was a good agreement between the predicted and experimental values, indicating that this model can describe and predict the moisture dynamics of Chinese yam during heat pump drying process. The quality of heat pump drying products was compared with that of hot air drying products. Chinese yam dried by the heat pump showed good rehydration behavior, with a milky white color and a good sensory quality.

    参考文献
    相似文献
    引证文献
引用本文

李丽,孙健,盛金凤,李杰民,李昌宝,郑凤锦,冯道宁,游向荣.山药热泵干燥特性及数学模型的研究[J].现代食品科技,2014,30(10):212-217.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2014-04-22
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2014-10-23
  • 出版日期:
文章二维码
×
因办公室装修,期间暂时无法接听电话,如有事请QQ或邮件联系。信息咨询:QQ: 2553003667稿件处理1:QQ: 1542354573稿件处理2:QQ: 2195608851 财务咨询:QQ: 1347040116 Email:mfood@scut.edu.cn、mfood@foxmail.com