香蕉片微波冷冻干燥模型的建立及模拟  

Modeling and simulation of microwave-freeze drying for banana slices

作　　者：巩桂芬[1] 李阳[2] 

机构地区：[1]陕西科技大学轻工与能源学院,西安710021 [2]陕西科技大学设计与艺术学院,西安710021

出　　处：《食品科技》2016年第7期78-82,共5页Food Science and Technology

基　　金：国家自然科学基金项目(51276105);陕西省教育厅自然科学专项计划项目(2013JK1016)

摘　　要：研究了香蕉片的微波冷冻干燥特性,通过试验分别研究微波功率和成熟度对香蕉片含水率及干燥速率的影响。结果表明:微波功率越大、成熟度越低,干燥速率越快。通过试验数据对10种模型进行拟合求解,确定最优模型为Modified Henderson and Pabis模型,该模型决定系数R^2最接近于1,误差平方和SSE及均方误差的根RMSE最接近于0,能够较好地描述各参数对香蕉片微波冷冻干燥过程的影响。Characteristics of microwave-freeze drying for banana slices and effects of microwave power and maturity on moisture content and drying rate were studied through the test. And the results indicated that the increasing of microwave power and the decreasing of the maturity would accelerate the drying rate. The 10 models are fitted and solved through the test data. It showed that the best modle is Modified Henderson and Pabis model, which has higher correction coefficient R^2, close to 1, and lower square sum of error value SSE and root mean square error value RMSE, close to 0. This model could exactly describe the effects of various parameters on the microwave-freeze drying of banana slices.

关 键 词：香蕉片 微波冷冻干燥 模型 模拟 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]