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

doi:10.7506/spkx1002-6630-201305021

Abstract

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

CLC Number:

TS201.1

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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