摘要
研究了鲍鱼在不同热风干燥温度下的干燥动力学特点,并构建了干燥过程的数学模型。热风干燥温度选取60、65、70、75、80℃;风速恒定为1m/s。干燥方法采取间歇干燥,分两个阶段进行。利用理论模型—扩散模型,和常见经验模型—Newton模型、Henderson and Pabis模型、Logaritmic模型、Two-terms模型、Page模型及Modified Page模型,对鲍鱼干燥过程的两个阶段分别进行描述。实验结果表明:鲍鱼热风干燥只经历降速阶段,水分扩散在鲍鱼干燥的过程中起主导作用。通过对实验数据进行统计分析,得到适合鲍鱼热风干燥的模型为Page模型(第一阶段干燥)和Two-terms模型(第二阶段干燥),模型的预测值与实际值比较吻合(Page模型r2>0.999,s<1%;Two-terms模型r2>0.997,s<2%),可以用来描述鲍鱼的热风干燥过程。
The drying dynamics characteristics and drying model of abalone were studied and constructed respectively,using a hot air dryer at five levels of drying air temperatures in the range of 60～80℃,and a fixed air flow velocity,1m/s.The drying process was intermittent,divided into two stages,during which the drying behaviors of abalone were estimated respectively by mechanistic and empirical models：the diffusion model,Newton model,Henderson and Pabis model,Logaritmic model,Two-terms model,Page model,and Modified Page model.It could be seen that the drying process of abalone only contained deceleration stage and the removal of moisture from the material was governed by diffusion phenomenon.Among the models,the Page model and the Two-terms models were found to be the most suitable（Page model：r20.999,s1%;Two-terms model：r20.997,s2%） for predicting moisture ratio of the product in the first and second stage of the drying process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期72-76,80,共6页
Science and Technology of Food Industry
基金
海洋功能食品功效因子高效制备技术及产业化示范(201105029)
海洋公益性行业科研专项
水环境污染
水产食品安全及废弃物综合利用技术研究(2010DFA31330)国际科技合作项目
关键词
鲍鱼
热风干燥
动力学
数学模型
abalone
hot-air drying
drying kinetics
mathematical modeling
