Sadeghi Ebrahim, Haghighi Asl Ali, Movagharnejad Kamyar
Faculty of Chemical, Petroleum and Gas Engineering Semnan University Semnan Iran.
Faculty of Chemical Engineering Babol Noshirvani University of Technology Babol Iran.
Food Sci Nutr. 2019 Sep 26;7(11):3589-3606. doi: 10.1002/fsn3.1212. eCollection 2019 Nov.
In this work, the effect of the radiation intensity, slice thickness, and the distance between slices and infrared lamps under natural drying air and the effect of slice thickness and air velocity under forced drying air on the moisture diffusion characteristics and the drying rate of kiwifruit slices during infrared drying were investigated. The drying of kiwifruit happened in the falling rate period, and no constant-rate period was observed in the drying curves. One hundred models were fitted to the drying data. Among the models, the exponential dsecay function model and modified two-term exponential-V model and the artificial neural networks with 4-5-7-1 and 3-5-5-1 topologies, hyperbolic tangent sigmoid transfer function, and Levenberg-Marquardt training algorithm presented the best results and showed the goodness of fit with the experimental data for the former and latter systems, respectively. The diffusivities varied between 1.216 × 10-8.997 × 10 m⁄s and 2.567 × 10-10.335 × 10 m⁄s for natural and forced drying air systems, respectively.
在这项工作中，研究了自然干燥空气条件下辐射强度、切片厚度、切片与红外灯之间的距离以及强制干燥空气条件下切片厚度和空气流速对猕猴桃片红外干燥过程中水分扩散特性和干燥速率的影响。猕猴桃片的干燥发生在降速阶段，干燥曲线中未观察到恒速阶段。对干燥数据拟合了100种模型。在这些模型中，指数衰减函数模型、修正的双项指数-V模型以及具有4-5-7-1和3-5-5-1拓扑结构、双曲正切Sigmoid传递函数和Levenberg-Marquardt训练算法的人工神经网络分别在前一个和后一个系统中呈现出最佳结果，并显示出与实验数据的良好拟合度。自然干燥空气系统和强制干燥空气系统的扩散系数分别在1.216×10⁻⁸.⁹⁹⁷×10 m²/s和2.567×10⁻¹⁰.³³⁵×10 m²/s之间变化。
