A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying
A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying
复制标题
远红外干燥过程中红辣椒颜色变化的数学模型
DOI：
10.5307/jbe.2012.37.5.327
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发表时间：
2012
期刊：
影响因子：
--
通讯作者：
He Li
中科院分区：
文献类型：
--
作者：
X. Ning;Chung;He Li
目的：研究红辣椒在远红外干燥过程中的颜色变化，建立颜色变化模型。方法：在60、70℃两个温度水平、0.6、0.8 m/s两个风速水平下进行红辣椒远红外干燥实验。将结果与热风干燥法进行比较。根据L（明度）、a（红度）、b（黄度）和总颜色变化（ΔE）定性测量红辣椒表面颜色变化参数。使用确定系数 (R2)、均方根误差 (RMSE)、平均相对百分比误差 (P) 和简化卡方 (χ2) 来估计模型的拟合优度。结果：结果表明，远红外干燥过程中，干燥温度和风速的增加导致干燥时间减少，L（明度）和a（红度）值随着干燥时间的延长而减小。开发的模型显示出较高的 R2 值和较低的 RMSE、P 和 χ2 值。结论：本研究模型有利于描述远红外干燥红辣椒的颜色变化。
Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, 70℃ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (ΔE). The goodness of fit of model was estimated using the coefficient of determination (R2), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (χ2). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher R2 values and lower RMSE, P and χ2 values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.