Technological Optimization and Mathematical Model Establishment of Hot-air Thin Layer Drying for Fresh-cut Lotus Roots Slices

doi:10.7506/spkx1002-6300-200922041

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22): 184-187.doi: 10.7506/spkx1002-6300-200922041

Previous Articles Next Articles

Technological Optimization and Mathematical Model Establishment of Hot-air Thin Layer Drying for Fresh-cut Lotus Roots Slices

ZHANG Mei-xia1,2，JU Zheng-yan1，KAN Jian-quan1,*

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Yancheng Teachers College, Yancheng 224002, China

Received:2008-12-19 Revised:2009-08-11 Online:2009-11-15 Published:2010-12-29
Contact: KAN Jian-quan1,* E-mail:ganjq1965@163.com

Abstract

Abstract:

Technological process and mathematical model of hot-air thin layer drying for fresh-cut lotus roots were systematically investigated using single factor and orthogonal test through SPSS12.0 analysis. Results indicated that the optimal technological condition for drying fresh-cut lotus roots slices was 70 ℃ of hot air, 0.3 m/s of hot air rate, and 40 g of loading amount. Under this optimal condition, drying rate, iodine-blue value, whiteness and water-holding capacity reached the perfect level. A mathematical model had been established and expressed with the equation MR = 0.8574exp(－0.0501t) (R2 = 0.9654) through SPSS12.0 analysis. The speculated results using this mathematical model were in good agreement with the determined results, which suggested that this mathematical model could be applied to demonstrate the process of hot-air thin layer drying for fresh-cut lotus roots.

Key words: fresh-cut lotus root, hot-air thin layer drying, drying curve, mathematical model

CLC Number:

S645.1

ZHANG Mei-xia1,2，JU Zheng-yan1，KAN Jian-quan1,*. Technological Optimization and Mathematical Model Establishment of Hot-air Thin Layer Drying for Fresh-cut Lotus Roots Slices[J]. FOOD SCIENCE, 2009, 30(22): 184-187 https://doi.org/10.7506/spkx1002-6300-200922041

[1]	XIONG Rongrong, LIU Jing, XU Huan, BAI Li, PAN Yingjie, ZHAO Yong, WANG Yibaina, ZHANG Zhaohuan. Research Progress in Mathematical Simulation and Precise Prevention and Control Strategies for Cross Contamination Risk of Foodborne Pathogens [J]. FOOD SCIENCE, 2024, 45(14): 288-298.
[2]	CHENG Xinfeng, PAN Ling, XU Baoguo, CHONG Min. Moisture Adsorption Isotherms and Thermodynamic Properties of Chrysanthemum Powder [J]. FOOD SCIENCE, 2022, 43(3): 62-69.
[3]	ZHAO Ya, ZHU Zhizhuang, LIU Jing, WU Xiaotian, SHI Qilong. Effect of Ultrasonic Pretreatment Time on the Drying Kinetics and Quality Attributes of Heat Pump-Dried Scallop Adductors [J]. FOOD SCIENCE, 2022, 43(21): 93-101.
[4]	LIU Yongle, TANG Qian, YU Jian, LIU Xiaofang, CHEN Shanhui, LI Yan, WANG Faxiang. Fluorescence Detection of the Spoilage of Fresh-Cut Lotus Roots [J]. FOOD SCIENCE, 2020, 41(8): 270-274.
[5]	WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide. Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes [J]. FOOD SCIENCE, 2020, 41(7): 117-123.
[6]	ZHANG Xiaoliang, ZHANG Yi. Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions [J]. FOOD SCIENCE, 2020, 41(24): 16-21.
[7]	JI Leilei, MU Taihua, SUN Hongnan. Comparative Effect of Different Drying Processes on Mass Migration, Microstructure, Color and Rehydration Property of Sweet Potato Leaves [J]. FOOD SCIENCE, 2020, 41(11): 90-96.
[8]	BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng. Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying [J]. FOOD SCIENCE, 2020, 41(11): 157-164.
[9]	WU Zhonghua, WANG Shanshan, DONG Xiaolin, ZHAO Lijuan, ZHANG Zhongjie. Numerical Simulation and Optimization of Isothermal Drying-Tempering Process for Paddy [J]. FOOD SCIENCE, 2019, 40(17): 7-13.
[10]	QIAN Haojie, MU Honglei, GAO Haiyan, CHEN Hangjun, WU Weijie. Migration Behavior of Thymol from Polylactic Acid Packaging Material to Food Stimulant [J]. FOOD SCIENCE, 2018, 39(3): 274-281.
[11]	DUAN Liuliu, DUAN Xu, REN Guangyue. Crispness Variation and Mathematical Modeling of Microwave-Freeze Drying of Chinese Yam Chips [J]. FOOD SCIENCE, 2018, 39(23): 29-35.
[12]	YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling. Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice [J]. FOOD SCIENCE, 2017, 38(8): 198-205.
[13]	HUANG Yangmin, SUN Ye, GENG Siyi, ZHAO Hang, ZHOU Yan, JU Qiaoling, TU Kang. Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root [J]. FOOD SCIENCE, 2016, 37(8): 266-271.
[14]	LU Yongzhong, KANG Daole. Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides [J]. FOOD SCIENCE, 2015, 36(15): 299-304.
[15]	GUO Liyuan1, LIU Dengyong2, XU Xinglian1, ZHOU Guanghong1,*. Mass Transfer Dynamics during Wet-Curing of Pork [J]. FOOD SCIENCE, 2015, 36(1): 31-37.

Technological Optimization and Mathematical Model Establishment of Hot-air Thin Layer Drying for Fresh-cut Lotus Roots Slices

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments