植物物料红茶的浸提动力学研究  

Kinetics of the extraction of black leaf tea

作　　者：宋洪波[1] 毛志怀[2] Guoping Lian 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]中国农业大学工学院,北京100083 [3]Unilever Research and Development

出　　处：《农业工程学报》2005年第3期24-28,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：UniversityofLuton(英国)资助项目

摘　　要：分析了植物物料溶质浸出过程中在高阻力区及低阻力区中的质量传递性质,据此建立了具有快速项和慢速项的两项浸提动力学模型。建立了浸提平衡浓度、快速溶质比例及半平衡时间的三项指标评价体系,全面评价溶质浸提动力学过程。试验表明干燥方法影响着Freedom红茶产品的容积密度,导致组织收缩特性不同,溶质的浸提动力学性能亦不同。流化床干燥、薄层干燥的红茶具有优良的浸提动力学性能,真空干燥红茶的浸提动力学性能较好,盘式干燥红茶的浸提动力学性能较差,微波干燥红茶的浸提动力学性能很差。流化床干燥温度变化不影响红茶的浸提动力学性能。较小颗粒红茶具有更好的浸提动力学性能。After analyzing the mass transfer properties of solute in high resistance and low resistance region, a two-component extraction kinetic model was developed. A three-parameter evaluation method of extraction kinetic process was established, which was used to evaluate the change of the ratio of fast solute, to predict equilibrium concentration and half-life time precisely. The results showed that drying method impacted the bulk density of Freedom black tea, which was related to tissue structural shrinkage and solute extraction characteristics. Fluidized bed dried and thin layer dried Freedom black tea had the best extraction characteristics followed by vacuum dried Freedom tea. The extraction characteristics of tray-dried Freedom tea were bad. Microwave dried Freedom tea displayed the worst extraction characteristics. The drying temperature of fluidized bed did not impact extraction characteristics. The small size fractions of Freedom black tea gave high ratio of fast soluble solids, short half-life time and high equilibrium concentration.

关 键 词：植物 浸提 动力学 模型 红荼 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS272.52[轻工技术与工程—食品科学与工程]