广式腊肉热泵薄层干燥数学模型研究

doi:10.7506/spkx1002-6630-201305021

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 100-104.doi: 10.7506/spkx1002-6630-201305021

广式腊肉热泵薄层干燥数学模型研究

张雪娇1,2，肖更生1，唐道邦1,*，余元善1，徐玉娟1，吴继军1

1.广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工重点实验室，广东广州 510610； 2.湖南人文科技学院生命科学系，湖南娄底 417000

收稿日期:2011-11-23 修回日期:2013-01-18 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 唐道邦 E-mail:307732700@qq.com
基金资助:
广东省科技项目;中山市科技计划项目

Mathematical Modeling of Thin Layer Heat Pump Drying of Cantonese-Style Meat

ZHANG Xue-jiao1,2，XIAO Geng-sheng1，TANG Dao-bang1,*，YU Yuan-shan1，XU Yu-juan1，WU Ji-jun1

1. Guangdong Key Laboratory of Agri-food Processing, Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China； 2. Department of Life Science, Hunan University of Humanities, Science and Technology, Loudi 417000, China

Received:2011-11-23 Revised:2013-01-18 Online:2013-03-15 Published:2013-04-16
Contact: TANG Dao-bang E-mail:307732700@qq.com

摘要/Abstract

摘要： 为提高广式腊肉干燥过程中能源利用效率和物料水分控制准确度，通过测定广式腊肉不同温度、风速条件下的热泵干燥水分比(MR)，选用11种常用的薄层干燥数学模型进行拟合比较，根据模型的决定系数(R2)、均方根误差(RMSE)和卡方(χ2)值确定了最佳模型；采用回归分析拟合了干燥模型常数、系数与干燥温度、风速之间的关系。结果表明：Two term模型比其他模型能更好地反映广式腊肉的热泵干燥规律，含水率的预测值与实际值吻合较好，在干燥温度50～60℃和风速0.4～1.0m/s的范围内，可以用来描述广式腊肉的热泵干燥进程。

关键词: 广式腊肉, 热泵干燥, 数学模型, 薄层干燥

Abstract: To improve the energy utilizing efficiency and the monitoring accuracy of material moisture in the drying process of Cantonese cured meat, a heat pump dryer was used for drying Cantonese cured meat, and the kinetics of moisture ratio (MR) were fitted to select 11 different mathematical models of thin-layer dying. An optimum model was chosen based on their coefficients of determination (R2), root mean square error (RMSE) and chi-square (χ2). The effects of drying air temperature and velocity on the model constants and coefficients were evaluated by regression analysis. The results showed that the Two term model was superior to the others in describing the drying curves of Cantonese cured meat and experimental data of MR was in agreement with the predicted results. The effect of drying air temperature and velocity within the range of 50—60 ℃ and 0.4— 1.0 m/s could be described to predict the moisture content of the product with the model using the established model.

Key words: cantonese cured meat, heat pump drying, mathematical modeling, thin layer drying

中图分类号:

TS201.1

张雪娇1,2，肖更生1，唐道邦1,*，余元善1，徐玉娟1，吴继军1. 广式腊肉热泵薄层干燥数学模型研究[J]. 食品科学, 2013, 34(5): 100-104.

ZHANG Xue-jiao1,2，XIAO Geng-sheng1，TANG Dao-bang1,*，YU Yuan-shan1，XU Yu-juan1，WU Ji-jun1. Mathematical Modeling of Thin Layer Heat Pump Drying of Cantonese-Style Meat[J]. FOOD SCIENCE, 2013, 34(5): 100-104.

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广式腊肉热泵薄层干燥数学模型研究

Mathematical Modeling of Thin Layer Heat Pump Drying of Cantonese-Style Meat

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