饱和D-最优设计在青椒干燥试验中的应用  

Study on D-Saturating Optimum Design for Sweet Pepper Drying

作　　者：董英[1] 陈立[2] 付西光[1] 

机构地区：[1]江苏大学生物与环境工程学院 [2]东北农业大学工程学院

出　　处：《农业机械学报》2002年第3期70-72,共3页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：采用饱和 D最优设计的方法进行干燥试验 ,并以青椒干燥为例 ,介绍了三因素二次饱和 D最优设计在干燥中的具体应用 ,建立了单位失水量与单位耗热量的数学模型。结果表明 ,该方法具有试验次数少。The drying experiments of sweet pepper were carried out based on the method of Dsaturating optimum design in this work. Through the method, the mathematical models depicting the changing relationship of water reduction per hour and energy consumption against air temperature, air velocity and material depth were developed. Their isograms were plotted and used to analyze the remarkable levels of the both indexes to the three influencing factors. The results showed that the Dsaturating optimum design was available to improve the predicting precision and reduce the experimental times and costs. During the experiments, the maximum water reduction per hour (0 896 kg/h) was achieved under the operating condition of material thickness 10 cm, air temperature 80℃ and hot air velocity 0 56 m/s, and the minimum energy consumption (3 322 MJ/kgH 2O) under the operating condition of material depth 6 5 cm, air temperature 76 ℃ and hot air velocity 0 2 m/s.

关 键 词：青椒 干燥试验 饱和D-最优设计 应用 单位失水量 单位耗热量 数学模型 回归预测 

分 类 号：TS205.1[轻工技术与工程—食品科学] O224[轻工技术与工程—食品科学与工程]