摘要
研究了不同微波功率密度对低糖枇杷果脯干燥特性的影响，并进行数学模型分析，结果表明：低糖枇杷果脯的微波干燥模型可用Page方程MR=exp（－tn）来描述，方程中的k和n受微波功率密度P的影响。经回归拟合得出的方程MR=exp（－e（a＋bP＋cP2）·t（d＋eP＋fP2））显著，式中，a=-5．8931，b=0．6776，c=-0．0267，d=1．3565，e=-0．0498，f=0．0144，该模型的R2值为0．9455，说明其拟合度好，可用来对功率密度为1～5W／g之间微波干燥过程中低糖枇杷果脯含水量的变化进行预测。
The microwave drying model of low-sugar loquat candy could be described using Page equation, MR=exp（-ktn）, where k and n were related to the microwave power density P. After regression fitting, the equation of MR = exp（-e（a＋bP＋cP2）·t（d＋eP＋fP2）（a=-5.8931, b=0.6776, c=-0.0267, d=1.3565, e=-0.0498, f=0.0144） was significant. The R2 of 0.9455 indicated a good degree of fitting and that the equation could be used to predict water content changes of low-sugar loauat candv when microwave power density was among 1～5 W/g.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1656-1658,1666,共4页
Modern Food Science and Technology
基金
广东省科技计划农业公关项目(2010B020312004)
关键词
低糖枇杷果脯
微波干燥
动力学
low-sugar loquat candy
microwave drying
kinetics
