PDF(Pubmed)
Abstract：
This investigation was performed on the drying modelling of white sapote slices that were influenced by drying methods and pre-drying treatments. The experimentation was performed by two factors: drying techniques and pre-drying treatments. The drying techniques included oven-, solar- and open sun-driers, whereas the pre-drying pretreatments were blanching, sodium metabisulfite, sodium-chloride and control. Behaviours of the drying were plotted with the moisture ratio vs time of drying, moisture content (% db) vs time of drying, and drying rate (g of water/100 g dm/hr) versus drying time (t). At the commencement of the drying progression, the drying rate was increased steadily and reduced through the advancement of drying model parameters a and n (empirical constants) and k (drying rate constant) were determined. Their combinations were optimised to suit the requirements of the minimal value of the sum of square deviation on the expected data values (model values). The models were evaluated with the regression coefficient (R2) and chi-square (χ2), resulting in values of 0.95-0.99 and 0.000132 to 0.00511, respectively. Henderson and Pabis\'s model demonstrated the highest coefficient R2 values (0.99) for oven-dried drying techniques. Also, the Page model gave the highest R2 value (0.99) for sodium metabisulphite pretreatments. It can be concluded that the Henderson and Pabis model is best suited for oven drying among the drying techniques. In contrast, the Page model best fits sodium metabisulphite among the pre-drying treatments. Hence, Henderson and Pabis, and Page models might describe the drying characteristics of the white sapote fruit slices based on respective drying methods and pre-drying treatments.
摘要：
这项研究是对受干燥方法和预干燥处理影响的白色砂布切片的干燥建模进行的。实验通过两个因素进行:干燥技术和预干燥处理。干燥技术包括烤箱-，太阳能和开放式太阳干燥器，而预干燥预处理是烫漂，焦亚硫酸钠，氯化钠和对照。用水分比与干燥时间作图，水分含量(%db)与干燥时间的关系,和干燥速率(g水/100gdm/hr)对干燥时间(t)。在干燥进程开始时，通过提高干燥模型参数a和n（经验常数）和k（干燥速率常数），可以稳定地提高和降低干燥速率。对它们的组合进行了优化，以适应预期数据值（模型值）的平方差之和的最小值的要求。用回归系数(R2)和卡方(χ2)评估模型，分别导致0.95-0.99和0.000132至0.00511的值。Henderson和Pabis的模型证明了烘箱干燥技术的最高系数R2值（0.99）。此外，Page模型给出了焦亚硫酸钠预处理的最高R2值(0.99)。可以得出结论，在干燥技术中，Henderson和Pabis模型最适合烘箱干燥。相比之下,在预干燥处理中，Page模型最适合焦亚硫酸钠。因此，Henderson和Pabis,和Page模型可以基于各自的干燥方法和预干燥处理来描述白色沙巴果片的干燥特性。
