番木瓜果浆微波辅助泡沫干燥过程中营养成分降解模型  

Model of the component degradation about foam- drying the papaya bubble by microwave

作　　者：唐辉[1] 李梦雨[1] 陈文学[1] 胡月英[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学材料与化工学院,海南海口570228

出　　处：《食品工业科技》2016年第11期89-96,共8页Science and Technology of Food Industry

基　　金：海南省产学研一体化专项(cxy20150032)

摘　　要：在前期的番木瓜果浆微波辅助泡沫干燥工艺基础之上,探究果浆在微波辅助干燥过程中主要物质的含量变化规律。探究了不同微波功率下水分含量变化规律和营养物质含量变化规律,并对所得的动力学方程进行验证。研究结果表明:在水分含量模型中Page方程模型预测值与实验值拟合度最高,R^2为0.9884;在维生素C含量模型中零级反应模型预测值与实验值拟合度最高,R^2为0.9702;胡萝卜素含量模型中一级反应动力学模型预测值与实验值拟合度较高,R^2为0.9185。以上所得方程模型验证结果表明,模型预测值与实验值差异不显著,模型均能较好的反映木瓜微波辅助泡沫干燥过程中主要物质的动力学特征。Based on the optimization of foam-drying the papayabubble by microwave,the main materials content in the papaya was investigated.The rule of the moisture content and nutrition ingredient content was analyzed and studied under the different microwave power.And the best kinetic equation was verified by appropriate power.The results showed that the predictive value of Page equation model was well fitted for the experimental value when the moisture content was investigated and the R2 was 0.9884.The zero order model of content of vitamin C was well fitted for the experimental value and the R2 was 0.9702.And the first order reaction was most suitable for the content Of carotene and the R2 was 0.9185.There was no significant difference between predictive values and experimental values about the equation model. Models could be used to predict the dynamics characteristics of the main materials in papaya bubble in the process of foam-drying by microwave.

关 键 词：番木瓜果浆 泡沫干燥 微波干燥 干燥模型 模型验证 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]