Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (2): 356-366.doi: 10.3864/j.issn.0578-1752.2013.02.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Drying Characteristics and Model of Purple Sweet Potato in Air-impingement Jet Dryer

 LI  Wen-Feng, XIAO  Xu-Lin, WANG  Wei   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062
  • Received:2012-09-03 Online:2013-01-15 Published:2012-10-29

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

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