文献类型：期刊文献

中文题名：余甘子渣的加热蒸发干燥特性及其表达模型

英文题名：Characteristics of heat evaporation drying of Phyllanthus emblica L. pomace and its representation model

作者：宋国彬[1] 郑华[1] 张雯雯[1] 李坤[1] 徐涓[1] 冀浩博[1] 张弘[1]

第一作者：宋国彬

机构：[1]中国林业科学研究院资源昆虫研究所,国家林业局特色森林资源工程技术研究中心,云南昆明650224

年份：2015

卷号：44

期号：4

起止页码：652-655

中文期刊名：应用化工

外文期刊名：Applied Chemical Industry

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD_E2015_2016】；

基金：国家科技支撑计划子课题(2012BAD36B03-03)

语种：中文

中文关键词：余甘子渣;加热蒸发;干燥;模型

外文关键词：pomace of P.emblica;heat evaporation;drying;model

分类号：TQ353.6;TS201.1

摘要：采用加热蒸发方式对余甘子果肉渣进行干燥,计算干燥速率、有效水分扩散系数、干燥活化能等,用薄层干燥模型对其进行拟合,并进行验证。结果表明,温度是影响干燥速率和有效水分扩散系数的主要因素,余甘子果肉渣干燥所需最低活化能为26.74 k J/mol,低于多数日常食用水果,3rd degree polynomial模型的拟合度最高,相关系数为0.999,验证实验偏差仅为0.04,此模型可以表达余甘子果肉渣的实际干燥过程。
The heating evaporation method was used for P.emblica pomace drying .The drying rate ,effec-tive moisture diffusivity and drying activation energy were calculated ,using the thin layer drying model fit-ting and was experimentally verified .The results showed that the main factor affecting drying rate and ef-fective moisture diffusivity was temperature .P.emblica pomace activation energy , which was 26.74 kJ/mol,was lower than that of most dessert fruits .Fitting degree of 3rd degree polynomial model was maximum,the correlation coefficient of 0.999,and verification test error was only 0.04.It showed that the model could be used to describe and predict the drying process of P.emblica pomace.