在薄层冷干食品中使用的数学模型的全面评估
1Tourism Faculty, Gastronomy and Culinary Art Department Recep Tayyip Erdoğan University Rize Turkey.
Food science & nutrition
|July 3, 2025
概括
这项研究评估了使用鱼的薄层食品干燥模型的统计标准. 它发现使用较少的统计标准 (r,R2,χ2,RMSE) 为冷干数学模型提供了有意义的结果.
科学领域:
- 食品科学与技术 食品科学与技术
- 数学建模的数学建模
- 统计分析 统计分析
背景情况:
- 薄层干燥对于食品的保存和质量至关重要.
- 数学模型对于理解和优化食品干燥过程至关重要.
- 鱼 (Trachurus trachurus) 是由于其生物活性含量和敏感性而被选择的.
研究的目的:
- 综合评估鱼冷干燥中的常用数学模型的统计标准.
- 为了确定不同样本厚度的最合适的数学模型.
- 评估使用简化的一组模型评估的统计标准的有效性.
主要方法:
- 实验性冷干各种厚度 (5-20毫米) 的鱼,控制空气流量和温度.
- 应用23个半理论和经验数学模型来干燥数据.
- 非线性回归分析使用13个统计标准 (例如,r,R2,RMSE,χ2) 进行模型评估.
主要成果:
- 确定了每个样本厚度最合适的数学模型 (例如,牛顿·易斯,20mm的Midilli-Küçük;5mm和10mm的Logarithmic (Asymptotic).
- 证明了像Balbay和Şahin这样的特定模型适用于多种厚度.
- 证实了一组缩小的统计标准 (r,R2,χ2,RMSE) 给出了模型评估的重要和有意义的结果.
结论:
- 选择合适的数学模型取决于厚度.
- 关键统计标准的子集 (r, R2, χ2, RMSE) 足以评估冷干燥模型.
- 这项研究为优化鱼等敏感食品的干燥过程提供了洞察力.
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