食品科学 ›› 1998, Vol. 19 ›› Issue (2): 17-18.
• 食品科学 • 上一篇 下一篇
王俊, 喻擎仓
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发布日期:
WANG Jun, YU Qing-Cang
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摘要: 在实验基础上,获得洋葱的干燥特性,建立了水分扩散的简化模型。并利用该模型确定洋葱内水分扩散系数。
关键词: 洋葱, 模型, 扩散系数
Abstract: The mass transfer model of hot - air drying on onion is deduced from based on the expermintal results. The moisture diffusion coefficient was obtained by minimizing the sum of squared deviations between the predicted and observed drying results.
Key words: Onion Model Moisture diffusion coefficient
王俊, 喻擎仓. 洋葱脱水过程的质模型及扩散系数[J]. 食品科学, 1998, 19(2): 17-18.
WANG Jun, YU Qing-Cang. [J]. FOOD SCIENCE, 1998, 19(2): 17-18.
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