| 低糖枇杷果脯的微波干燥动力学研究 |
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| 引用本文： | 王仕钰,张立彦,曾婷婷.低糖枇杷果脯的微波干燥动力学研究[J].现代食品科技,2012,28(12):1656-1658. |
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| 作者姓名： | 王仕钰 张立彦 曾婷婷 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 基金项目： | 广东省科技计划农业公关项目(2010B020312004) |
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| 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(-ktn)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2 2()()exp(a b P cP d eP fP)MR e++t++=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。
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| 关 键 词： | 低糖枇杷果脯 微波干燥 动力学 |
| 收稿时间： | 8/1/2012 12:00:00 AM |
Microwave Drying Kinetics of Low-sugar Loquat Candy |
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| WANG Shi-yu,ZHANG Li-yan and ZENG Ting-ting.Microwave Drying Kinetics of Low-sugar Loquat Candy[J].Modern Food Science & Technology,2012,28(12):1656-1658. |
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| Authors: | WANG Shi-yu ZHANG Li-yan and ZENG Ting-ting |
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| Affiliation: | (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | 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 (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 loquat candy when microwave power density was among 1~5 W/g. |
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| Keywords: | low-sugar loquat candy microwave drying kinetics |
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