酸乳冷冻干燥过程耗能的数学优化  

Mathematical optimization for energy consumption during freeze-drying of yoghourt

作　　者：罗瑞明[1] 周光宏[1] 乔晓玲[2] 

机构地区：[1]南京农业大学食品科技学院 [2]中国肉类食品综合研究中心,北京100068

出　　处：《中国乳品工业》2007年第3期8-11,共4页China Dairy Industry

基　　金：江苏省基础研究项目(BK2005213)

摘　　要：建立了酸乳冷冻干燥能耗的确定型模型,计算了当物料厚度、干燥室压强、加热板温度在三因素五水平设计时,干燥周期、生产率及能耗的模拟值。采用统计软件SPSS13.0将模拟值进行非线性回归,得出干燥周期、生产率及能耗的统计型模型,采用统计软件LINGO4计算了酸乳冷冻干燥的最低能耗。计算结果为:当物料厚度10mm,干燥室压强10Pa,加热板温度51℃时能耗最低〔27522kJ(每千克H2O)〕,其相应干燥周期14h,生产率77.89g/(m2·h)。验证实验表明:计算值与实验值非常接近,干燥时间、生产率及能耗的计算值与实验值的绝对误差分别低于0.28h,3.5g/(m2·h)。382.63kJ(每千克H2O),相对误差分别低于2.0%,4.5%及1.4%,说明本文建立的优化方法简单可行,可解决冻干酸乳生产的高耗能问题。In this paper, the deterministic mathematical models for energy consumption during freeze-drying of yoghourt were development. The drying period, productivity and energy consumption were calculated when the three main influential parameters under five different levels of the other two, which are sample thickness, chamber pressure and shelf temperature, By nonlinear regression analysis of calculation data, using statistical software SPSS 13.0, the statistical models for the drying period, the productivity and the energy consumption, with the freezedrying sample thickness, chamber pressure and shelf temperature were also established and the optimal objective values were solved by statistical software LINGO 4. The calculated results were that： the minimum energy consumption 27522 kJ/kg （H2O）, the drying period 14h, the productivity 77.89 g/（m^2·h）, with sample thickness 10 mm, chamber pressure 10 Pa, shelf temperature 51℃,The results of validation experiments showed that the absolute errors between simulated and actual values were lower than 0.28h, 3.5g/（m^2·h） and 382,63 kJ/Kg （H2O）, respectively, and relative errors were low than 2.0% ,4.5% and 1.4%, respectively. It indicates that the optimization technique proposed in the paper is a sample and convenient tool to minimize the energy consumption of the freeze drying process.

关 键 词：酸乳 冷冻干燥 能耗 确定型模型 统计型模型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TQ028.673[轻工技术与工程—食品科学与工程]