摘要
研究微波真空干燥金针菇的水分变化规律,通过二次通用旋转组合设计得到不同干燥条件下金针菇的失水速率,利用SAS统计分析软件建立该过程水分变化的数学模型即Y1=6.537777+1.417750X1+1.279865X3+0.871067X1X3-1.87775X2X3;Y2=5.977778+0.647004X1+1.552102X3+0.995606X1X3;Y3=3.962962-0.710643X1+1.484926X3;Y4=1.574445-0.68943X1+1.071267X3-0.470105X1X3+0.52443X2X3+0.247222X23;Y5=4.395555+0.579828X1+1.131373X3+0.405X1X3-0.232223X32。通过试验,5个阶段具有相同的显著性影响因子即微波功率和装载量对水分变化的影响极显著,模型拟合度较好。
The mathematical models of water loss in vacuum microwave drying were studied.Through orthogonal experiments,the water loss rates of flammulina under different drying conditions are received.Then Use the software of SAS statistical analysis,the model of water loss was established and provided a theoretical basis for the production.The results show that microwave power and loading are significant on the impact of moisture,and the model better fit.
出处
《食品与机械》
CSCD
北大核心
2010年第5期48-50,77,共4页
Food and Machinery
关键词
脱水规律
真空微波干燥
数学模型
drying rate
microwave-vacuum drying
mathematical model
