紫薯热风干燥特性及数学模型-食品科学.pdfVIP

90 2012, Vol. 33, No. 15 食品科学 ※基础研究 1 1 1 1 1,2,3,4, 李 菁 ，萧 夏 ，蒲晓璐 ，黄艳斌 ，陈厚荣 * (1.西南大学食品科学学院，重庆 400715 ；2.重庆市特色食品工程技术研究中心，重庆 400716 ； 3.重庆市农产品加工技术重点实验室，重庆 400716 ；4.食品科学与工程实验教学中心，重庆 400716) 目的：以新鲜紫薯为原料，研究其热风干燥特性及数学模型。方法：以铺料密度、干燥温度、热风 风速为因素，研究其对紫薯热风干燥特性的影响，并通过 SAS8.0 软件对实验数据进行拟合得出紫薯热风干燥模型。 结果：得到紫薯热风干燥的干燥特性曲线和干燥速率曲线；紫薯热风干燥数学模型为 ln( －lnMR) ＝ln( －0.0104 ＋ 0.000283T ＋0.00427 V －0.0126P) ＋(1.1830 －0.00067T ＋0.0487 V －0.1332P)lnt(MR 为水分比；T 为干燥温度/ ℃， V 为物料干燥热风速率/(m/s) ；P 为物料干燥铺料密度/(g/cm2 ；t 为干燥时间/min) 。结论：干燥温度、物料铺料密 度对紫薯热风干燥的速率有较大影响，而热风风速对干燥速率的影响较小；紫薯热风干燥符合 Page 模型。 紫薯；热风干燥；特性；模型 Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato 1 1 1 1 1,2,3,4, LI Jing ，XIAO Xia ，PU Xiao-lu ，HUANG Yan-bin ，CHEN Hou-rong * (1. College of Food Science, Southwest University, Chongqing 400715, China ；2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China ；3. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China；4. Experiment and Teaching Center of Food Science and Engineering, Chongqing 400716, China) Abstract：Purpose: The hot-air drying characteristics and mathematical model of fresh purple potato were explored in this study. Methods: The effects of different factors including material loading density, hot-air temperature and hot-air speed on hot-air drying characteristics were investigated. Meanwhile, the experimental data obtained were processed using SAS8.0 software for mathematical modeling. R