摘要
探讨了蒜片在不同干燥参数下的红外干燥特性,通过建立数学模型,预测不同红外干燥过程蒜片的水分变化特性。干燥试验表明,干燥温度和物料厚度对干燥过程影响较大;把得到的干燥试验数据利用Matblab软件,采用Levenberg-Marquardt算法,对传统的干燥模型进行非线性最小二乘法拟合求解,拟合结果表明,Diffusion Approach模型具有较高的相关系数和较低的误差平方和与根均方差,并且预测值与试验值比较吻合,所以用Diffusion Approach模型可以更准确地描述红外辐射加热条件下蒜片的干燥特性,可为红外干燥工艺提供技术依据。
The drying characteristics of garlic slices at different drying parameters were investigated, and the moisture content of samples in different infrared drying could be predicted by establishing the mathematical models. The results showed that drying temperature and sample thickness had obvious effects on drying rate of garlic slices. Seven available moisture-ratio models were fitted to the drying rate. Diffusion Approach model had a higher correlation coefficient and lower SSE value and lower RMSE value, thus predicted drying behavior of the garlic slices more accurately. The results can provide technical bases for the control of drying technology.
出处
《食品科技》
CAS
北大核心
2013年第11期87-90,共4页
Food Science and Technology
基金
国家自然科学基金项目(31271908)
山东省农业科技成果转化资金项目(鲁科农字[2012]65号)
关键词
红外干燥
蒜片
干燥温度
物料厚度
干燥模型
infrared drying
garlic slices
drying temperature
sample thickness
drying model
