玫瑰花风味杏果糕弱微波辅助干热空气干燥动力学模型的建立

Establishment of Dynamic Model on Weak Microwave Assisted Dry Hot Air Drying of Rose Flavor Apricot Cake

采用弱微波辅助干热空气干燥技术对玫瑰花风味杏果糕进行干燥,研究玫瑰花风味杏果糕在不同果糕厚度、干热空气循环时间、微波循环时间下的干燥曲线和干燥速率曲线,对干燥过程中水分比与干燥时间的关系进行回归拟合以构建干燥动力学模型。研究表明,玫瑰花风味杏果糕干燥过程分为降速和恒速两阶段。通过比较决定系数(R^(2))、卡方(χ^(2))和均方根标准差(RMSE),Page模型是玫瑰花风味杏果糕弱微波辅助干热空气干燥过程的最优拟合模型,得出:不同厚度(G)下Page方程为ln(-lnMR)=1.104-0.0471G-0.0014G^(2)-1.576-0.0927G-0.002G^(2);不同干热空气循环时间(H)下Page方程为ln(-lnMR)=0.6958+0.049H-0.0047H^(2)-2.0723-0.1357H-0.0049H^(2);不同微波循环时间(E)下Page方程为ln(-lnMR)=0.775+0.002E-0.0011E^(2)-1.22-1.41E+0.296E^(2)。选择厚度15 mm、微波循环时间3.5 min、干热空气循环时间3 min条件下对模型进行验证,Page模型决定系数R^(2)为0.9991、卡方χ^(2)为2.22×10^(-5)、均方根标准差RMSE为0.00452,表明该模型具有较强的可行性,可为果糕干燥及实际工业化发展提供理论指导和技术依据。

In this study,the rose flavor apricot cake was dried by weak microwave-assisted dry hot air drying technology.The drying curves and drying rate curves of rose flavor apricot cake under different cake thickness,different dry hot air circulation time and different microwave circulation time were studied.The relationship between water ratio and drying time in the drying process was regressed and fitted to construct the drying kinetic model.The results show that the drying process of rose flavor apricot cake can be divided into two stages:decreasing speed and constant speed.By comparing the determination coefficient(R^(2)),chi square(χ^(2))and root mean square standard deviation(RMSE),Page model is the best fitting model for the weak microwave-assisted dry hot air drying process of rose flavor apricot cake,The Page equation under different thickness(G)is ln(-lnMR)=1.104-0.0471G-0.0014G^(2)-1.576-0.0927G-0.002G^(2);Under different dry hot air circulation time(H),Page equation is ln(-lnMR)=0.6958+0.049H-0.0047H^(2)-2.0723-0.1357H-0.0049H^(2);Page equation under different microwave cycle time(E)is ln(-lnMR)=0.775+0.002E-0.0011E^(2)-1.22-1.41E+0.296E^(2).The model is verified under the conditions of 15 mm thickness,3.5 min microwave cycle time and 3 min dry hot air cycle time.The determination coefficient R^(2) of Page model is 0.9991 and chi square χ^(2) is 2.22×10^(-5),the root mean square standard deviation RMSE is 0.00452,which shows that the model has strong feasibility and provides theoretical guidance and technical basis for fruit cake drying and actual industrial development.