Zheng Zhian, Wang Shanyu, Zhang Chujie, Wu Min, Cui Dezhou, Fu Xiaosong, Gao Lei, Li Aichao, Wei Qing, Liu Ziliang
College of Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2023 Mar 29;12(7):1441. doi: 10.3390/foods12071441.
The effects of drying temperature and air velocity on the drying characteristics, color, bioactive compounds, rehydration ratio, and microstructure of during hot air impingement drying (HAID) were explored in the current study. The experimental results showed that the drying temperature and air velocity had a significant impact on the drying characteristics and quality attributes of dried products except for the rehydration ratio. The drying time decreased from 720 to 240 min with the increase of drying temperature from 50 to 70 °C. Increasing the air velocity from 6 to 12 m/s enhanced the drying process of , while the extension of air velocity to 15 m/s lowered the drying rate. The samples that were dried at a lower drying temperature obtained lower color difference. Properly increasing the drying temperature or air velocity could increase the total polysaccharide and flavonoid contents of dried products. Additionally, a back-propagation neural network (BPNN) model was developed to predict the moisture ratio of during the drying process. The optimal BPNN with 3-11-1 topology were obtained to predict the moisture ratio of during HAID and performed with an acceptable performance.
本研究探讨了热风冲击干燥（HAID）过程中干燥温度和风速对[具体物质]干燥特性、颜色、生物活性成分、复水率及微观结构的影响。实验结果表明，干燥温度和风速对干燥产品的干燥特性和品质属性（除复水率外）有显著影响。随着干燥温度从50℃升高到70℃，干燥时间从720分钟减少到240分钟。将风速从6米/秒提高到12米/秒可加快[具体物质]的干燥过程，而将风速延长至15米/秒则会降低干燥速率。在较低干燥温度下干燥的样品色差较小。适当提高干燥温度或风速可增加干燥产品中总多糖和黄酮类化合物的含量。此外，还建立了反向传播神经网络（BPNN）模型来预测[具体物质]在干燥过程中的含水率。获得了具有3-11-1拓扑结构的最优BPNN，用于预测HAID过程中[具体物质]的含水率，且表现出可接受的性能。
