摘要
在酵母抽提物干燥过程中,利用神经网络建立干燥参数与能耗之间的对应关系,并通过遗传算法得到酵母抽提物干燥的最佳工艺:浓缩液温度79℃、入口空气温度177℃及浓缩液流加速度59mL/min,在该条件下酵母抽提物喷雾干燥所消耗能量仅需0.77kW·h/L。
During the drying yeast extracts, the relationship of the drying parameters and the consumed energy was set up by BP neural network, the optimum conditions were obtained by GA, they were as follows： temperature of yeast extracts concentrate liquid 79 ℃, temperature of entrance hot air 177℃ and add rate of yeast extracts concentrate liquid 59mL/min, under these conditions, the consumed energy for drying yeast extracts was 0.77 kW.h/L only.
出处
《现代食品科技》
EI
CAS
2010年第2期167-168,187,共3页
Modern Food Science and Technology
关键词
酵母抽提物
干燥
工艺
优化
yeast extracts
drying
technique
optimization
