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探讨了蒜片在不同干燥参数下的红外干燥特性,通过建立数学模型,预测不同红外干燥过程蒜片的水分变化特性。干燥试验表明,干燥温度和物料厚度对干燥过程影响较大;把得到的干燥试验数据利用Matblab软件,采用Levenberg-Marquardt算法,对传统的干燥模型进行非线性最小二乘法拟合求解,拟合结果表明,Diffusion Approach模型具有较高的相关系数和较低的误差平方和与根均方差,并且预测值与试验值比较吻合,所以用Diffusion Approach模型可以更准确地描述红外辐射加热条件下蒜片的干燥特性,可为红外干燥工艺提供技术依据。
The infrared drying characteristics of the garlic slices under different drying parameters were discussed. The mathematical model was established to predict the moisture variation characteristics of the garlic slices under different infrared drying conditions. Drying experiments show that the drying temperature and the thickness of the material have a significant impact on the drying process. The experimental data obtained by the dry Matblab software using Levenberg-Marquardt algorithm, the traditional dry model nonlinear least-squares fitting solution, fitting results It shows that Diffusion Approach model has a higher correlation coefficient and a lower square error of sum of squares and root mean square error, and the predicted value is in good agreement with the experimental value. Therefore, Diffusion Approach model can more accurately describe the effects of infrared radiation heating on garlic slices Drying characteristics, infrared drying technology can provide technical basis.