微波辅助干燥的计算机模拟:微波功率和脉冲比对产品和工艺特性的结合影响
Jalal Dehghannya1, Mahdi Habibi-Ghods1
1Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran.
Current research in food science
|March 21, 2025
概括
在土豆干燥中优化微波功率和脉冲比可以显著减少干燥时间并提高产品质量. 这项研究模拟了热量和质量转移,显示了收缩,密度和再水的好处.
科学领域:
- 食品科学与技术 食品科学与技术
- 干燥工程 干燥工程
- 热量和质量转移是热量和质量转移.
背景情况:
- 干燥过程显著影响食品的特性,而收缩是建模热量和质量转移的关键因素.
- 了解干燥参数的互动效应对于优化产品质量和能源效率至关重要.
研究的目的:
- 为了研究微波功率和脉冲比对在干燥过程中土豆切片属性的互动效应.
- 使用移动边界条件来建模干燥过程,以评估热量和水分扩散.
- 优化参数,提高产品质量和马片生产中的能源效率.
主要方法:
- 在不同的微波功率和脉冲比下对土豆片干燥的实验调查.
- 使用移动边界条件对热量和质量转移进行建模.
- 评估产品质量属性,包括收缩,散装密度和再水率.
- 使用R2和RMSE指标评估模型性能.
主要成果:
- 增加微波功率和减少脉冲比,通过加剧有效的湿度扩散系数,显著减少了干燥时间.
- 更高的微波功率和脉冲比提高了产品质量,最大限度地减少了收缩和散装密度,同时提高了再水率.
- 更高的脉冲比率导致了电场的强化和更均的微波分布.
- 与对流式干燥相比,微波空气干燥表现出独特的内部传热和湿度迁移模式.
结论:
- 优化微波功率和脉冲比对于高效,高质量的片生产至关重要.
- 开发的移动边界模型为模拟干燥过程提供了令人满意的性能.
- 微波-空气联合干燥在热量和质量转移动力学上为土豆干燥提供了明显的优势.
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