椰肉热风薄层干燥动力学研究  

Mathematical Modeling on Thin Layer Drying Kinetics of Coconut Kernel

作　　者：王挥[1] 宋菲[1] 桂青[1] 陈华[1] 赵松林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339

出　　处：《食品工业》2016年第6期208-211,共4页The Food Industry

基　　金：海南省自然科学基金项目(20153166);"十二五"国家科技支撑计划项目(2012BAD31B03)

摘　　要：以椰肉为原料,研究不同温度（50℃,60℃,70℃和80℃）条件下椰肉的薄层干燥特性,并采用8种常用的数学模型对试验结果进行拟合分析,筛选最适预测模型。结果表明,干燥温度越高,椰肉的干燥速率越快,其最终产品椰干的含水率也越低。Two term和Verma et al两个模型具有较高的拟合度,验证结果发现,二者能够较好描述和预测椰肉干燥过程中的水分变化规律。椰肉的有效扩散系数在7.84×10-11~2.38×10-10之间。Coconut kernel were dried at temperature 50 ℃, 60 ℃, 70 ℃ and 80 ℃ and their thin-layer drying characteristics were evaluated. Eight commonly used mathematical models were applied to the experimental data and the most suitable model was selected. The results indicated that, the drying rate of coconut kernel increased with the drying temperature. Two term and Verma et al model had higher degree of fitting in describing and predicting the changes of water content in the drying process of coconut kernel. The effective diffusion coefficient of coconut kernel was between 7.84×10-11 and 2.38×10-10.

关 键 词：椰肉 薄层干燥 动力学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]