Infrared drying kinetics and moisture diffusivity modeling of pork

作     者：Ling Jing Teng Zhaosheng Lin Haijun Wen He 

作者机构：College of Electrical and Information EngineeringHunan UniversityChangsha 410082China School of Physics and Electronic-Electrical EngineeringNingxia UniversityYinchuan 750021China College of PolytechnicHunan Normal UniversityChangsha 410081China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2017年第10卷第3期

页      面：302-311页

核心收录：

学科分类：08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 

基　　金：the National Natural Science Foundation of China(No.61663039) Natural Science Foundation of Ningxia Hui Autonomous Region(No.NZ1648) the Natural Science Funds of Ningxia University(ZR15010) 

主　　题：infrared drying pork slice drying kinetics effective moisture diffusivity multiple regression analysis 

摘      要：This study investigated the drying kinetics of pork slice in infrared drying *** temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork *** curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying *** effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression *** the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling *** slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of *** results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture *** decreases of slice thickness also led to an increase of drying *** Henderson and Pabis model can best describe the drying curves of pork.