[Objective]To improve the processing efficiency and control the drying process of bacterial fermented Douchi.[Method]The effect of drying temperature,wind speed and laying thickness on the drying characteristics of the bacterial fermented Douchi were studied.Eight classical drying models were selected for nonlinear fitting to the experimental data,and the coefficient of determination(R2),chi-square(χ2)and the root mean squared error(RMSE)were the evaluation indicators,then the model parameters were analyzed to obtain the fitting equation of the optimal drying model.[Result]The hot air drying process of the bacterial fermented Douchi belonged to the deceleration drying.Compared with the wind temperature and wind speed,the laying thickness had the greatest influence on the effective water diffusion coefficient of the bacterial fermented Douch.The drying activation energy was 20.588 kJ/mol.Logarithmic model was the optimal model for hot air drying of the bacterial fermented Douchi.The fitting equation could accurately reflect the change of moisture ratio during the drying process of the bacterial fermented Douchi.[Conclusion]The results can provide the basis and reference for the industrial production of dried bacterial fermented Douchi.
关键词
细菌型豆豉/热风干燥/干燥特性/Logarithmic模型
Key words
bacterial fermented Douchi/hot-air drying/dry characteristics/Logarithmic Model
维普
万方数据