摘要
目的:探究新疆甜瓜片在弱微波辅助干热空气干燥过程中的干燥特性。方法:以R^(2)、χ^(2)及RMSE为评价指标,比较不同条件下甜瓜片的湿基含水率、干燥速率、水分比的区别,并建立甜瓜片干燥动力学模型,获得甜瓜片在不同切片厚度、微波循环时间、干热空气循环时间条件下干燥特性曲线。结果:切片厚度越薄,微波及干热空气循环干燥时间越长,其湿基含水率下降越快,干燥速率越快,水分比变化越大;甜瓜片的干燥过程分为加速干燥和降速干燥两个阶段,加速干燥为主要干燥阶段;不同切片厚度、微波循环时间、干热空气循环时间下Thompson方程能更好地反映甜瓜片干燥特性及规律,其R^(2)为0.9929~0.9999,χ^(2)为9.55×10^(-6)~1.51×10^(-3),RMSE为0.00268~0.02747。Thompson方程的预测值与真实值的线性结果相似,R^(2)为0.9950,χ^(2)为3.93×10^(-4),RMSE为0.01658。结论:该模型可用于预测弱微波辅助干热空气干燥甜瓜片干燥过程的水分变化规律。
Objective:Using Xinjiang melon as raw material,explore melon slices in weak microwave-assisted hot air drying in the process of drying characteristics.Methods:Using R^(2),χ^(2) and RMSE as evaluation indexes,compare melon slices of wet basis moisture content under different conditions,the drying rate,moisture content than the distinction,and melon dry dynamics model was set up,and the drying characteristic curve of melon slices was gotten at different slice thickness,the cycle time of microwave,the hot air cycle time.Results:The thinner the slice,the longer the circulation drying time of microwave and dry hot air,the faster the moisture content of the dry base decreased.The faster the drying rate,and the more the moisture ratio changes.The drying process of melon slice can be divided into two stages,accelerated drying and reduced drying,and accelerated drying was the main drying stage.Different slice thickness,microwave circulation time and dry-hot air circulation time,the Thompson equation can better reflect the drying characteristics and laws of melon slices.The R^(2) ranged from 0.9929~0.9999,χ^(2) ranged from 9.55×10^(-6)~1.51×10^(-3),RMSE ranged from 0.00268~0.02747.The predicted values of Thompson equation were similar to the true ones,R^(2) was 0.9950,χ^(2) was 3.93×10^(-4),and RMSE was 0.01658.Conclusion:The model can be used to predict the moisture variation during the dry-hot air drying of melon slices.
作者
张建超
白羽嘉
冯作山
郑丽萍
迪力努尔·加克甫
ZHANG Jian-chao;BAI Yu-jia;FENG Zuo-shan;ZHENG Li-ping;DILINUR Jakefu(College of Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China;Xinjiang Key Laboratory of Post-harvest Science and Technology of Fruit,Urumqi,Xinjiang 830052,China)
出处
《食品与机械》
北大核心
2022年第4期141-149,共9页
Food and Machinery
基金
食品科学与工程重点学科科研启动资助课题(编号:XJNDAK2001)。
关键词
甜瓜
数学模型
干燥特性
微波干燥
melon
mathematical model
drying character wastics
microwave drying
