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首页> 外文期刊>American-Eurasian Journal of Agricultural and Environmental Sciences >Modeling of Drying of Lavander (Lavandula officinalis L.) Flowers
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Modeling of Drying of Lavander (Lavandula officinalis L.) Flowers

机译：薰衣草（薰衣草）花干燥的建模

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摘要

Drying is the most common food preservation, particularly for medicinal plants and herbs because of reduction of essential oils and changes of qualitative properties such as color, which both of them influence on the economical value of the products. Drying process of Lavandula officinalis L. flowers was studied and modeled in this investigation. Independent variables were temperature at three levels (40, 50 and 60°C), air velocity at two levels (0.5 and 1 m/s) and product depth at three levels (1, 2 and 3cm). The experimental data was fitted to a number of thin layer drying equation such as Yagcioglu, modified Page, Page, Henderson and Pabis, Lewis, two-term and Verma. Based on the results, the Page equation showed the best fit.
机译：干燥是最常见的食品保存方法，特别是对于药用植物和草药而言，因为精油的减少以及诸如颜色之类的定性特性的变化，这两者都会影响产品的经济价值。本研究对薰衣草花的干燥过程进行了建模。自变量是温度在三个级别（40、50和60°C），风速在两个级别（0.5和1 m / s）以及产品深度在三个级别（1、2和3cm）。将实验数据拟合到许多薄层干燥方程，例如Yagcioglu，改良的Page，Page，Henderson和Pabis，Lewis，二项和Verma。根据结果​​，Page方程显示出最佳拟合。

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