龙眼果肉真空微波干燥的数学模型  

Mathematical Modeling of Microwave Vacuum Drying of Peeled Longan

作　　者：胡晓露[1] 余小林[1] 胡卓炎[1] 龚丽[2] 李惠娟[1] 陈颖璇[1] 

机构地区：[1]华南农业大学食品学院 [2]广东省农业机械研究所,广东广州510630

出　　处：《食品与发酵工业》2012年第11期20-25,共6页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助项目(nycytx-32-07)

摘　　要：采用真空微波干燥设备对龙眼鲜果肉进行干燥,研究不同微波强度下龙眼果肉的干燥特性。通过选取8个常用的薄层干燥模型以及采用非线性回归法进行分析,建立了龙眼果肉真空微波干燥数学模型。结果表明:与通常热风干燥一样,龙眼果肉真空微波干燥过程可分为升速、恒速和降速3个阶段;各模型的相关系数(R2)、卡方值(!2)和均方根误差(RMSE)的比较结果显示,Page模型拟合效果最好;经验证,该模型能很好地预测龙眼果肉真空微波干燥过程水分的变化状态。An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer. Eight commonly used thin-layer drying models were adopted to fit the experimental data, non-linear regression analysis was also applied. The results indicated that the drying process of peeled longan involved three stages： acceleration phase, constant-rate phase and deceleration phase. The performance of different drying models was investigated by comparing the coefficient of determination （R2） , chi- square （X2） and root mean square error （RMSE）. As a result, the Page model had higher accuracy in prediction than other models. The change of moisture contents during the drying procedure was well predicted by the model.

关 键 词：龙眼果肉 真空微波干燥 干燥特性 数学模型 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]