CAJ | 학술논문

采用加热蒸发方式对余甘子果肉渣进行干燥，计算干燥速率、有效水分扩散系数、干燥活化能等，用薄层干燥模型对其进行拟合，并进行验证。结果表明，温度是影响干燥速率和有效水分扩散系数的主要因素，余甘子果肉渣干燥所需最低活化能为26．74 kJ／mol，低于多数日常食用水果，3rd degree polynomial 模型的拟合度最高，相关系数为0．999，验证实验偏差仅为0．04，此模型可以表达余甘子果肉渣的实际干燥过程。
채용가열증발방식대여감자과육사진행간조，계산간조속솔、유효수분확산계수、간조활화능등，용박층간조모형대기진행의합，병진행험증。결과표명，온도시영향간조속솔화유효수분확산계수적주요인소，여감자과육사간조소수최저활화능위26．74 kJ／mol，저우다수일상식용수과，3rd degree polynomial 모형적의합도최고，상관계수위0．999，험증실험편차부위0．04，차모형가이표체여감자과육사적실제간조과정。
The heating evaporation method was used for P.emblica pomace drying .The drying rate ,effec-tive moisture diffusivity and drying activation energy were calculated ,using the thin layer drying model fit-ting and was experimentally verified .The results showed that the main factor affecting drying rate and ef-fective moisture diffusivity was temperature .P.emblica pomace activation energy , which was 26.74 kJ/mol,was lower than that of most dessert fruits .Fitting degree of 3rd degree polynomial model was maximum,the correlation coefficient of 0.999,and verification test error was only 0.04.It showed that the model could be used to describe and predict the drying process of P.emblica pomace.