风干白鲢的热风干燥模型及内部水分扩散特性  

Modeling and moisture diffusion properties of salted silver carp during hot-air drying

作　　者：曾令彬[1] 赵思明[1] 熊善柏[1] 郭先松[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2008年第7期280-283,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技支撑计划(2006BAD05A18)

摘　　要：白鲢(Hypophthalmichthyxmortitrix)鱼块经腌制后,用热风干燥制成风干鱼,研究鱼块干燥曲线及内部水分扩散特性,为风干白鲢的工业化生产提供理论参数。结果表明,提高热风温度和风速能明显加快鱼块的干燥速率、缩短干燥时间。基于Fick扩散定律建立的风干白鲢的干燥模型具有较高的拟合精度。干燥过程中鱼块的有效水分扩散系数随含水率的降低先减小后增大,随热风温度和风速的提高而增大,平均有效水分扩散系数为1.3×10-11-4.3×10-11m2/s。Silver carp（Hypophthalmichthyx mortitrix） fillets were salted and dried in hot-air. The drying behavior and moisture diffusion properties of salted fish were studied for industrialized manufacture. Results showed that increasing air temperature and velocity could accelerate drying rates and shorten drying time. The model for drying curves based on Fick＇s equation could accurately describe the drying data. The effective moisture diffusivity had a decreased trend followed by an increase with the decrease of moisture content, and increased with the increases of air temperature and velocity. The average effective moisture diffusivity was 1.3×10^-11- 4.3×10^11m^2/s for drying salted silver carp.

关 键 词：白鲢 热风干燥 水分扩散 数学模型 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]