摘要
在实验基础上，获得洋葱的干燥特性，建立了水分扩散的简化模型。并利用该模型确定洋葱内水分扩散系数。
The mass transfer model of hot - air drying on onion is deduced from based on the expermintal results. The moisture diffusion coefficient was obtained by minimizing the sum of squared deviations between the predicted and observed drying results.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第2期17-18,共2页
Food Science
