芒果切片热风干燥特性及模型
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作者单位:

(1. 广西壮族自治区农业科学院农产品加工研究所,广西 南宁 530007;2. 广西果蔬贮藏与加工新技术重点实验室,广西 南宁 530007;3. 广西农产品贮藏保鲜与加工科技成果转化中试研究基地,广西 南宁 530007)

作者简介:

黄敏,女,广西壮族自治区农业科学院农产品加工研究所实习研究员,学士。

通讯作者:

李丽(1983—),女,广西壮族自治区农业科学院农产品加工研究所研究员,硕士。E-mail:lili@gxaas.net易萍(1992—),女,广西壮族自治区农业科学院农产品加工研究所助理研究员,硕士。E-mail:pingyi@gxaas.net

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基金项目:

国家重点研发计划专项(编号:2021YFD1600105);广西自然科学基金项目(编号:2021GXNSFAA075035);广西农业科学院科技发展基金项目(编号:桂农科2022JM73)


Hot air drying characteristics and model of Mango slices
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(1. Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; 2. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, China; 3. Guangxi Pilot Research Base for Transformation of Technological Achievements in Agricultural Storage and Processing, Nanning, Guangxi 530007, China)

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    摘要:

    目的:为对芒果热风干燥过程进行预测与控制。方法:以新鲜金煌芒为试验材料,研究热风温度(60,65,70 ℃)和芒果切片厚度(0.8,1.0,1.2 cm)对芒果热风干燥曲线、干燥特性曲线、水分有效扩散系数等的影响,并选取常用的适用于果蔬的6种干燥模型进行拟合、分析及验证,选出最适合芒果热风干燥的模型。结果:随温度的升高,切片厚度的减小,加快了芒果片的干燥速率,所需的干燥时间越短。水分有效扩散系数随温度和厚度的增大而增大,为1.401 39×10-10~3.655 46×10-10 m2/s。Logarithmic模型的R2最大、X2和RMSE最小,分别为0.998 87,0.000 124 779,0.001 37。结论:Logarithmic模型预测值与试验值验证基本吻合,可以较好反映芒果片在干燥过程中水分含量的变化规律。

    Abstract:

    Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh Mangifera indica Linn as experimental material, the effects were studied in different hot air temperatures (60, 65, 70 ℃) and different thickness of Mango slices (0.8, 1.0, 1.2 cm) on the drying curve, drying characteristic curve and effective moisture diffusion coefficient of Mango. Selecting six commonly used drying models suitable for fruits and vegetables for fitting, analysis, and validation, the most suitable model for Mango hot air drying was selected. Results: With the increase of temperature and the decrease of slice thickness, the drying rate of Mango slices was accelerated, resulting in shorter drying times. The effective diffusion coefficient of water increases with the increase of temperature and thickness, in the range of 1.401 39×10-10 to 3.655 46×10-10 m2/s. R2 of Logarithmic model was the largest, and X2 and RMSE were the smallest, which were 0.998 87, 0.000 124 779 and 0.001 37 respectively. Conclusion: The predicted values are basically consistent with the experimental values, accord with Mango hot air drying, it can better reflect the changing law of moisture content of Mango slices during drying.

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黄 敏,甘 婷,易 萍,等.芒果切片热风干燥特性及模型[J].食品与机械,2024,40(4):179-186,209.
HUANG Min, GAN Ting, YI Ping, et al. Hot air drying characteristics and model of Mango slices[J]. Food & Machinery,2024,40(4):179-186,209.

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  • 收稿日期:2023-06-28
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  • 在线发布日期: 2024-05-21
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