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首页> 外文期刊>Czech Journal of Food Sciences >Pulsed air jet impingement drying characteristics of winter jujube slices
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Pulsed air jet impingement drying characteristics of winter jujube slices

机译：冬枣切片的脉冲空气射流冲击干燥特性

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The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52–4.93?× 10–9 m2/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient ( R 2), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.
机译：在不同的干燥温度（55、60、65、70、75和80°C），风速（6、7、8、9、9）下，研究了冬枣切片的干燥曲线，水分有效扩散率和干燥活化能。单因素实验设计中的最大速度为10 m / s）和脉动速率（材料盘的旋转速度：4、5.5和7 rpm）。拟合并验证了冬枣切片的脉冲空气喷射干燥的数学模型。结果表明，整个干燥过程可谓降速干燥。水分有效扩散率在1.52–4.93？×10 –9 m 2 / s范围内，并且随着干燥温度，风速和脉动速率的增加而增加。使用Arrhenius方程确定的干燥活化能为43.9kJ / mol。根据相关系数（R 2 ），均方根误差（RMSE）和平方误差和（SSE）的统计参数，选择改进的Page模型来表示相关性水分比和干燥时间之间的关系。

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