期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：2
页码：123-126
出版社：MAXWELL Science Publication
摘要：The Hot-Air drying characteristics of whole red jujube were investigated. Drying experiments were carried out at different levels of temperature (50, 60 and 70°C) and air velocity (0.5, 1.0 and 2.0 m/s). Six thin layer drying mathematical models were selected to fit the experimental data and the mathematical model of Hot-Air drying for red Jujube was established. The results showed that temperature affected the drying rate of whole red jujube: the higher the drying temperature, the shorter the drying time. Minimum influence of air velocity was observed on the processing time of red jujube. Also the results of the case introduced in the study showed that the model can be used in practice.
关键词：Hot-Ari drying ; mathematical model ; red jujubes ; thin-layer drying ; ;
