| 紫薯热风干燥特性及数学模型 |
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| 引用本文： | 李菁,萧夏,蒲晓璐,黄艳斌,陈厚荣.紫薯热风干燥特性及数学模型[J].食品科学,2012,33(15):90-94. |
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| 作者姓名： | 李菁 萧夏 蒲晓璐 黄艳斌 陈厚荣 |
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| 作者单位： | 1.西南大学食品科学学院
2.重庆市特色食品工程技术研究中心
3.重庆市农产品加工技术重点实验室
4.食品科学与工程实验教学中心 |
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| 基金项目： | 四川省科技厅科技支撑计划项目(2009N20077-005);西南大学院级本科生创新基金项目 |
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| 摘 要： | 目的：以新鲜紫薯为原料，研究其热风干燥特性及数学模型。方法：以铺料密度、干燥温度、热风风速为因素，研究其对紫薯热风干燥特性的影响，并通过SAS8.0软件对实验数据进行拟合得出紫薯热风干燥模型。结果：得到紫薯热风干燥的干燥特性曲线和干燥速率曲线；紫薯热风干燥数学模型为ln(－lnMR)＝ln(－0.0104＋0.000283T＋0.00427V－0.0126P)＋(1.1830－0.00067T＋0.0487V－0.1332P)lnt(MR为水分比；T为干燥温度/℃，V为物料干燥热风速率/(m/s)；P为物料干燥铺料密度/(g/cm2；t为干燥时间/min)。结论：干燥温度、物料铺料密度对紫薯热风干燥的速率有较大影响，而热风风速对干燥速率的影响较小；紫薯热风干燥符合Page模型。
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| 关 键 词： | 紫薯 热风干燥 特性 模型 |
| 收稿时间： | 2011-07-14 |
Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato |
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| LI Jing,XIAO Xia,PU Xiao-lu,HUANG Yan-bin,CHEN Hou-rong.Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato[J].Food Science,2012,33(15):90-94. |
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| Authors: | LI Jing XIAO Xia PU Xiao-lu HUANG Yan-bin CHEN Hou-rong |
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| Affiliation: | 1,2,3,4,(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Chongqing Special Food Programme and Technology Research Center,Chongqing 400716,China;3.Chongqing Key Laboratory of Agricultural Products Processing,Chongqing 400716,China;4.Experiment and Teaching Center of Food Science and Engineering,Chongqing 400716,China) |
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| Abstract: | Purpose: The hot-air drying characteristics and mathematical model of fresh purple potato were explored in this study.Methods: The effects of different factors including material loading density,hot-air temperature and hot-air speed on hot-air drying characteristics were investigated.Meanwhile,the experimental data obtained were processed using SAS8.0 software for mathematical modeling.Results: A hot-air drying curve and a drying rate curve were established.The proposed mathematical model describing the hot-air drying of purple potato was ln(-lnMR) = ln(-0.0104 + 0.000283T + 0.00427V-0.0126P) +(1.1830-0.00067T + 0.0487V-0.1332P) lnt,where MR was water ratio,T temperature(℃),V hot-air speed(m/s),P material loading density(g/cm2),and t drying time(min).Conclusion: Hot-air temperature and material density had a greater impact on drying rate,while hot-air speed on drying rate revealed less effect.The established hot-air drying model for purple sweet potato was in good agreement with the Page model. |
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| Keywords: | purple sweet potato hot-air drying characteristics model |
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