广式腊肉热泵薄层干燥数学模型研究  

Mathematical Modeling of Thin Layer Heat Pump Drying of Cantonese-Style Meat

作　　者：张雪娇[1,2] 肖更生[1] 唐道邦[1] 余元善[1] 徐玉娟[1] 吴继军[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室,广东广州510610 [2]湖南人文科技学院生命科学系,湖南娄底417000

出　　处：《食品科学》2013年第5期100-104,共5页Food Science

基　　金：广东省科技计划项目(2008B080203006;2009B080509018);中山市科技计划项目(20092A124;20114A259)

摘　　要：为提高广式腊肉干燥过程中能源利用效率和物料水分控制准确度,通过测定广式腊肉不同温度、风速条件下的热泵干燥水分比(MR),选用11种常用的薄层干燥数学模型进行拟合比较,根据模型的决定系数(R2)、均方根误差(RMSE)和卡方(χ2)值确定了最佳模型;采用回归分析拟合了干燥模型常数、系数与干燥温度、风速之间的关系。结果表明:Two term模型比其他模型能更好地反映广式腊肉的热泵干燥规律,含水率的预测值与实际值吻合较好,在干燥温度50～60℃和风速0.4～1.0m/s的范围内,可以用来描述广式腊肉的热泵干燥进程。To improve the energy utilizing efficiency and the monitoring accuracy of material moisture in the drying process of Cantonese cured meat,a heat pump dryer was used for drying Cantonese cured meat,and the kinetics of moisture ratio（MR） were fitted to select 11 different mathematical models of thin-layer dying.An optimum model was chosen based on their coefficients of determination（R2）,root mean square error（RMSE） and chi-square（χ2）.The effects of drying air temperature and velocity on the model constants and coefficients were evaluated by regression analysis.The results showed that the Two term model was superior to the others in describing the drying curves of Cantonese cured meat and experimental data of MR was in agreement with the predicted results.The effect of drying air temperature and velocity within the range of 50—60 ℃ and 0.4—1.0 m/s could be described to predict the moisture content of the product with the model using the established model.

关 键 词：广式腊肉 热泵干燥 数学模型 薄层干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]