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首页> 外文期刊>Journal of Food Processing & Technology >Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling
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Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling

机译：红薯淀粉基薄膜的薄层干燥特性及数学建模

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摘要

Drying kinetics of sweet potato starch based films was studied at different temperatures (45, 50, 55 and 60°C). Films were prepared by casting technique and were dried in hot air oven. In declining rate period, moisture transfer from films was described by applying the Page’s model, and the rate constant (k) was calculated. Results indicated that removal of moisture from these thin films was fast in initial hours and with increase of temperature as well. The effect of temperature on rate constant (k) was interpreted according to Arrhenius law. The rate constant increased (0.000–0.002 h-1) with the drying air temperature.
机译：研究了甘薯淀粉基薄膜在不同温度（45、50、55和60°C）下的干燥动力学。通过流延技术制备膜，并在热风烘箱中干燥。在下降速率期间，通过应用Page模型描述了薄膜的水分转移，并计算了速率常数（k）。结果表明，在最初的几个小时内，随着温度的升高，水分从这些薄膜上的去除速度很快。根据阿伦尼乌斯定律解释了温度对速率常数（k）的影响。速率常数随干燥空气温度的升高而增加（0.000–0.002 h-1）。

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