期刊
JOURNAL OF FOOD ENGINEERING
卷 72, 期 2, 页码 113-123出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2004.11.025
关键词
convective; drying; lactose; powder; thin-layer models; microwave; vacuum
Lactose-water samples were dried under selected convective, microwave, microwave-convective and microwave-vacuum conditions in an experimental system (2.45 GHz, 90 W). Irrespective of the drying technique, a typical drying profile, with a constant drying rate stage followed by two falling rate periods, was exhibited. The magnitude of the drying rate, however, was dependent on the convective air temperature and velocity, and system pressure. The experimental moisture loss data were fitted to selected semi-theoretical and empirical thin-layer drying equations. The mathematical models were compared according to three statistical parameters, i.e. reduced chi-square, root mean square error and residual sum of squares. The drying characteristics were satisfactorily described by the Page, Logarithmic, Chavez-Mendez et al. and Midilli et al. models, with the latter providing the best representation of the experimental data. (c) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据