摘要
本研究以热风干燥的方法探讨和分析子根菜类食品脱水时的干缩现象 ,并提出了量化干缩面积的数学模型 ,分别描述物料干燥时汽化表面与水分含量变化之间的关系。实验结果表明 ,模型的计算预测值与实验的实验值吻合较好。
The shrinkage of root vegetables in dehydration was investigated with hot air drying.Several math models were made for the fomulation of relation between the changes of the evaporation surface and the moisture content.It was shown that the equations were better in agreement with the experimental results.
出处
《食品与机械》
CSCD
2001年第2期16-17,19,共3页
Food and Machinery
基金
河南省重点科技攻关项目! (0 0 1 1 50 4 1 3)
