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MODELLING FOR VACUUM DRYING CHARACTERISTICS OF REHMANNIAE

机译:生地黄的真空干燥特性建模

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摘要

The experiments on vacuum drying of Rehmanniae were carried out. Through single factor experiments, the influences of drying temperature and sample thickness on vacuum drying characteristics of Rehmanniaewere studied.Drying rate increased when the drying temperature was increased or sample thickness decreased.Seven empirical drying models, given in literature for describing time dependence of the moisture ratio change, were fitted to experimental data. The models were compared based on the coefficient of determination, mean bias error and root mean square error between the observed and predicted moisture ratios. The modified Page model was found to give better predictions than the other models.Effective moisture diffusivity, computed on the basis of Fick’s law, varied between 3.7938 and 15.289 ×10-9 m2/s over the temperature and tinckness range. The temperature and thickness dependence of effective moisture diffusivity was expressed by an Arrhenius type equation.
机译:进行了熟地黄的真空干燥实验。通过单因素实验研究了干燥温度和样品厚度对生地黄真空干燥特性的影响;干燥温度升高或样品厚度减少时干燥速率增加;文献中给出了七个经验干燥模型,描述了水分随时间的变化比率变化,与实验数据拟合。基于确定的系数,观测到的水分比与预测水分比之间的平均偏差误差和均方根误差对模型进行比较。发现改进的Page模型比其他模型能提供更好的预测。根据菲克定律计算出的有效水分扩散率在温度和色度范围内介于3.7938和15.289×10-9 m2 / s之间。有效水分扩散率的温度和厚度依赖性通过Arrhenius型方程式表示。

著录项

  • 来源
  • 会议地点 Tianjin(CN)
  • 作者单位

    School of Food Bio-engineering,Henan University of Science Technology70 Tianjin Road,Jianxi district,Luoyang,471003,China;

    School of Food Bio-engineering,Henan University of Science Technology70 Tianjin Road,Jianxi district,Luoyang,471003,China;

    School of Food Bio-engineering,Henan University of Science Technology70 Tianjin Road,Jianxi district,Luoyang,471003,China;

    School of Food Bio-engineering,Henan University of Science Technology 70 Tianjin Road,Jianxi district,Luoyang,471003,China;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 TQ425.61;
  • 关键词

    Rehmanniae; vacuum drying; mathematical model;

    机译:生地黄;真空干燥;数学模型;
  • 入库时间 2022-08-26 14:26:56

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