金针菇真空微波干燥动力学模型的研究  

Study on the mathematical model of water loss in microwave-vacuum drying

作　　者：胡庆国[1] 卜召辉[2] 陆宁[2] 

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230022 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品与机械》2010年第5期48-50,77,共4页Food and Machinery

摘　　要：研究微波真空干燥金针菇的水分变化规律,通过二次通用旋转组合设计得到不同干燥条件下金针菇的失水速率,利用SAS统计分析软件建立该过程水分变化的数学模型即Y1=6.537777+1.417750X1+1.279865X3+0.871067X1X3-1.87775X2X3;Y2=5.977778+0.647004X1+1.552102X3+0.995606X1X3;Y3=3.962962-0.710643X1+1.484926X3;Y4=1.574445-0.68943X1+1.071267X3-0.470105X1X3+0.52443X2X3+0.247222X23;Y5=4.395555+0.579828X1+1.131373X3+0.405X1X3-0.232223X32。通过试验,5个阶段具有相同的显著性影响因子即微波功率和装载量对水分变化的影响极显著,模型拟合度较好。The mathematical models of water loss in vacuum microwave drying were studied.Through orthogonal experiments,the water loss rates of flammulina under different drying conditions are received.Then Use the software of SAS statistical analysis,the model of water loss was established and provided a theoretical basis for the production.The results show that microwave power and loading are significant on the impact of moisture,and the model better fit.

关 键 词：脱水规律 真空微波干燥 数学模型 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]