杏鲍菇切片热风干制数学模型的建立  

Mathematical Modeling on Hot-air Drying of Pleurotus eryngii slices

作　　者：王存堂[1] 王伟[1] 张雄峰 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]江西省烟叶科学研究所,江西南昌330025

出　　处：《食品研究与开发》2016年第11期30-34,共5页Food Research and Development

基　　金：齐齐哈尔大学青年教师科研启动支持计划项目(2014K-M25)

摘　　要：研究杏鲍菇切片在不同干制温度(70、80、90℃)和切片厚度(2、4 mm)下的薄层热风干制特性及干制过程数学模型的建立,分析切片厚度和热风干制温度对干制特性的影响。试验结果表明,杏鲍菇切片热风干制的过程以降速干燥为主。杏鲍菇切片热风干制时的水分转移符合Fick's扩散模型。从R^2、χ~2和RMSE三个统计数据分析,Page方程模型与杏鲍菇切片干制过程拟合度较高。Pleurotus eryngii slices were dried as thin-layers with thickness of 2 mm and 4 mm in the ranges of 70 ℃-90 ℃ of drying hot-air temperature in a convective dryer. The effect of drying hot-air temperature and slice thickness on the drying characteristics was analyzed. Resuhsindicated that drying took place in the falling rate period. Moisture transfer from Pleurotus eryngii slices was described by applying the Fick＇sdiffusion model. A non-linear regression procedure was used to fit eight thin-layer drying models available in the literature to the experimental moisture loss data. The mathematical models comparedaccording to the three statistical parameters such as the coefficient of determination （R2）, reduced chi-square （X2） and root means squareerror （RMSE） be- tween the observed and predicted moisture ratios. In conclusion, the Pagemodel satisfactorilydescribed the dry- ing characteristics of Pleurotus eryngii slices.

关 键 词：杏鲍菇切片 热风干制特性 薄层干燥模型 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]