| 土豆失水模型的研究 |
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| 引用本文： | 王俊,王剑平,张京平.土豆失水模型的研究[J].中国食品学报,1999(1):35-40. |
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| 作者姓名： | 王俊 王剑平 张京平 |
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| 作者单位： | 浙江大学华家池校区农业工程与食品科学学院，浙江大学华家池校区农业工程与食品科学学院，浙江大学华家池校区农业工程与食品科学学院 |
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| 摘 要： | 果蔬的干燥正朝机械化和自动化发展,干燥过程水分预测十分重要。本文探讨了几种适用于农副产品的失水模型,并在实验基础上,拟合土豆失水模型。穿流干燥和平行干燥时切片土豆均宜采用Page方程拟合失水过程(比采用单项指数模型、扩散模型拟合更佳)。模型形式为MR=exp(-kt~N),其中穿流干燥时k=0.895exp(0.026T 0.534V-0.394L)、N=1.237;平行干燥时k=0.980exp(0.022T 0.362V-0.366L)、N=1.152。
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| 关 键 词： | 土豆 失水模型 |
Experimental Study of Dehydrating Models of Potato |
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| Wang Jun,Wang Jinpin,Zhang Jinpin Agricultural Engineering and Food Science College,Zhejiang University.Experimental Study of Dehydrating Models of Potato[J].Journal of Chinese Institute of Food Science and Technology,1999(1):35-40. |
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| Authors: | Wang Jun Wang Jinpin Zhang Jinpin Agricultural Engineering and Food Science College Zhejiang University |
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| Abstract: | An adequate Simulation model of dehydrating of fruit and vegetable is required for use in process design. Several mathematical models for use in describing the drying characteristics of potato slice were investigated. Tests were conducted using three levels of airflow velocity, airflow temperature and initial slice thickness. The (multiple) linear regression analyses were performed to relate the parameters of the drying models with the drying condition. Whether cross flow or parallel flow drying, the Page model was most adequate in describing dehydrating process potato slice. The dehydrating model of potato slab during hot airflow cross drying is MR=exp(-ktN), k=0.890exp(0.026T 0.534V-0.394L), N = 1.237.The dehydrating model of potato slab during parallel drying is MR=exp(-ktN), k=0.980exp(0.022T 0.362V-0.366L), N=1.152 |
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| Keywords: | Drying Potato Model |
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