紫薯气体射流冲击干燥效率及干燥模型的建立

doi:10.3864/j.issn.0578-1752.2013.02.015

摘要/Abstract

摘要： 【目的】为了提高紫薯干制品质、提高干燥效率，研究不同条件对紫薯气体射流冲击干燥特性的影响并筛选出最适干燥模型。【方法】采用自制气体射流冲击干燥机干燥紫薯片，探讨风温、风速、预处理和切片厚度对物料干燥特性和水分有效扩散系数的影响。利用数据统计对6个干燥模型进行拟合筛选。【结果】与大多数食品物料干燥试验结果一样，紫薯的气体射流冲击干燥主要属于降速干燥。预处理可增加物料初温且使物料更快达到干燥环境温度，但降低干燥速率并延长干燥时间。干燥速率随着切片厚度增加而降低，但随着风温和风速的增加而增加。物料厚度和风速对物料升温影响小，但风温对物料升温有较大影响，随着风温增加会延长物料达到干燥环境温度所需时间。有效扩散系数随着片层厚度、风温和风速的增加而增加，最高有效水分扩散系数为7.0033×10-10 m2•s-1。所有模型都能较好地描述紫薯气体射流冲击干燥过程中紫薯的水分变化规律，其中Modified Henderson and Pabis模型有最大确定系数，最小卡方值和均方根误差。【结论】风温、风速、切片厚度、预处理对紫薯气体射流冲击干燥曲线、干燥速率曲线和温度、有效水分扩散系数均有影响。在风温50—80℃，风速10—13 m•s-1且切片厚度为1.87—4.80 mm条件下，Modified Henderson and Pabis模型是拟合紫薯干燥曲线的最适模型。

关键词: 气体射流冲击 , 紫薯 , 干燥特性 , 干燥模型

Abstract: 【Objective】In order to improve the drying quality and drying efficiency of purple sweet potato (PSP), the effects of different conditions on PSP air-jet impingement drying characteristics were studied and the optimum drying model was sereened out.【Method】The PSP are dried by air-impingement jet drying. The influence on the drying characteristics and the effective diffusion coefficient under different conditions such as air temperature, air velocity, pre-treatment and slice thickness were all studied. According to statistical calculations, there were 6 drying models were selected.【Result】Compared to the most results of food material drying test, air-impingement jet drying of PSP mainly occurs in the falling rate drying period. Pre-treatment increased the material initial temperature, and led material to an increase of its desired temperature, but reduced the drying rate and extended drying time. The drying rate decreased with the slice thickness increase, while increase with the wind temperature and wind speed increase. The slice thickness and air velocity had a little influence on material temperature increase while the air temperature had a great influence. With the increase of the air temperature value, the time of material reaching the desired environment temperature was increased. The effective diffusion coefficient increased with the increase of film thickness, air temperature and air velocity. The maximum effective moisture diffusion coefficient was 7.0033×10-10 m2•s-1. The drying data were fitted to all the six models. The Modified Henderson and Pabis model gave the highest coefficient of determination and the lowest chi-square and root mean square error. 【Conclusion】 Air temperature, slice thickness, and the pre-treatment have influence on the drying curve, drying rate curve and temperature rise, effective moisture diffusion coefficient. The Modified Henderson and Pabis model could properly describe the air-impingement jet drying behavior of PSP and could be used when the drying air temperatures between 50 and 80℃, air velocities between 10 and 13 m•s-1 and slice thickness between 1.87 and 4.80 mm .

Key words: air-impingement jet , purple sweet potato , drying characteristics , drying model

李文峰, 肖旭霖, 王玮. 紫薯气体射流冲击干燥效率及干燥模型的建立[J]. 中国农业科学, 2013, 46(2): 356-366.

LI Wen-Feng, XIAO Xu-Lin, WANG Wei. Drying Characteristics and Model of Purple Sweet Potato in Air-impingement Jet Dryer[J]. Scientia Agricultura Sinica, 2013, 46(2): 356-366.

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