基于Weibull分布函数的熟牛肉电流体动力学干燥过程模拟

Weibull Distribution Modeling of Electrohydrodynamic(EHD) Drying of Cooked Beef Slices

为了研究Weibull分布函数中各个参数的影响因素及其在电流体动力学干燥中的应用,以熟牛肉为对象进行电流体动力学干燥和对比试验,电压取值分别为0、6、14、21、32 k V,用Weibull分布函数和均方根误差、约化卡方值、建模效率等统计参数对干燥数据进行了模拟和分析;同时基于Fick第二定律对电流体动力学干燥过程中熟牛肉的水分扩散系数进行研究。结果表明,电流体动力学能够提高熟牛肉的干燥速度,且干燥速度随电压升高而升高;发现Weibull模型比较适合薄层熟牛肉的电流体动力学干燥;干燥过程中熟牛肉的有效水分扩散系数随着电压的增加而增加。

Application of Weibull distribution model was investigated for describing the moisture content of cooked beef slices during electrohydrodynamic（EHD） drying. The cooked beef slices were dried in an EHD drying system at 0 k V,6 k V,14 k V,21 k V and 32 k V for alternating current（AC） electric field in ambient. Weibull distribution model was then applied to simulate drying curves based on root mean square error, reduced mean square of deviation and modeling efficiency. The simplified Fick’s second of diffusion model was investigated for determining the effective diffusion coefficient（Deff）. The results showed that the drying rate of cooked beef was notably greater in the EHD system when compared to control and indicated the acceptability of Weibull model for predicting moisture content. The Deffvalues increased with increasing voltage.