冬枣片气体射流冲击干燥特性与模型分析
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摘要
研究了冬枣片在各种干燥温度、风速和转速条件下的气体射流冲击干燥特性,并进行了方差分析,建立了冬枣片气体射流冲击干燥的数学模型,且对实验数据进行了拟合与验证。实验结果表明:冬枣片的整个干燥过程属于降速干燥。采用Modified Page等5种薄层经典干燥模型对干燥过程进行拟合,通过决定系数R2、均方误差根(RMSE)和误差平方和(SSE)等拟合优度评价指标对几种经典干燥模型的拟合进行评价,结果表明:冬枣片气体射流冲击干燥过程与Modified Page经典干燥模型较为吻合。
Aiming at the pulsed air-impingement drying characteristics of winter jujube slices under different drying temperatures,air velocities and pulsation rates.The mathematical model of pulsed air-impingement drying winter jujube slices was established,the experimental data were fitted and verified.The experimental results show:the entire drying process of winter jujube slices belong to the falling rate drying.The drying process were fitted by five thin layer classic drying models,the fitting quality was evaluated by the correlation coefficient(R2),root mean square error(RMSE) and the sum of squared errors(SSE).The results of calculations proves that the Modified Page model was better for predicting the moisture ratio change of the pulsed air-impingement drying characteristics of winter jujube slices.
Aiming at the pulsed air-impingement drying characteristics of winter jujube slices under different drying temperatures,air velocities and pulsation rates.The mathematical model of pulsed air-impingement drying winter jujube slices was established,the experimental data were fitted and verified.The experimental results show:the entire drying process of winter jujube slices belong to the falling rate drying.The drying process were fitted by five thin layer classic drying models,the fitting quality was evaluated by the correlation coefficient(R2),root mean square error(RMSE) and the sum of squared errors(SSE).The results of calculations proves that the Modified Page model was better for predicting the moisture ratio change of the pulsed air-impingement drying characteristics of winter jujube slices.
引文
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[16]张茜,肖红伟,杨旭海,等.预处理对线辣椒气体射流冲击干燥特性和色泽的影响[J].农业工程学报,2012,28(1):276-281.
[2]鲁墨森,孙鹤宁.冬枣香酥片的加工技术[J].落叶果树,2005(1):32-33.
[3]郭秉印,张仲欣.响应面法优化冬枣冻干工艺参数[J].食品科学,2011(4):135-138.
[4]纳文娟,朱晓红,于颖.枣片生产工艺的研究[J].农产品加工,2009(7):68-70.
[5]Gao Q H,Wu C S,Wang M,et al.Effect of Drying of Jujubes(Zizyphus Jujuba Mill.)on the Contents of Sugars,Organic Acids,Alpha-tocopherol,Beta-carotene and Phenolic Compounds[J].Journal of Agricultural and Food Chemistry,2012,60(38):9642-9648.
[6]高振江.气体射流冲击颗粒物料干燥机理与参数试验研究[D].北京:中国农业大学,2000.
[7]Xiao Hongwei,Gao Zhenjiang,Lin Hai,et al.Air impingement drying characteristics and quality of carrot cubes[J].Journal of Food Process Engineering,2010,33(5):899-918.
[8]杨文侠,高振江,谭红梅,等.气体射流冲击干燥无核紫葡萄及品质分析[J].农业工程学报,2009,25(4):237-242.
[9]姚雪东,肖红伟,高振江,等.气流冲击式转筒干燥机设计与试验[J].农业机械学报,2009,40(10):67-70.
[10]肖红伟,张世湘,方小明,等.杏子的气体射流冲击干燥特性研究[J].农业工程学报,2010,26(7):318-323.
[11]张茜,肖红伟,代建武,等.哈密瓜片气体射流冲击干燥特性和干燥模型[J].农业工程学报,2011,27(S1):382-388.
[12]王高.冬枣片气体射流冲击干燥及品质分析研究[D].石河子:石河子大学,2016.
[13]Wang Zhengfu,Sun Junhong,Chen Fang,et al.Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying[J].Journal of Food Engineering,2007,80:536-544.
[14]Hasan Togrul.Simple modeling of infrared drying of fresh apple slices[J].Journal of Food Engineering,2005,71(3):311-323.
[15]巨浩羽,肖红伟,白俊文,等.苹果片的中短波红外干燥特性和色泽变化研究[J].农业机械学报,2013,44(2):186-191.
[16]张茜,肖红伟,杨旭海,等.预处理对线辣椒气体射流冲击干燥特性和色泽的影响[J].农业工程学报,2012,28(1):276-281.