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机构地区:[1]山东农业大学食品科学与工程学院,泰安271018 [2]烟台出入境检验检疫局,烟台264000
出 处:《农业工程学报》2009年第7期279-282,共4页Transactions of the Chinese Society of Agricultural Engineering
摘 要:为了减少脱水蒜片干燥过程的能量消耗,该文选取干燥介质温度,切片厚度、装料量3个因素,运用二次正交旋转组合设计的方法,对热风循环法生产脱水蒜片的工艺参数进行优化,得到了生产条件与脱水蒜片能量消耗及产量之间的数学关系,其最佳生产条件为干燥介质温度为62.3℃,切片厚度为2.38mm,装料量为2.69kg/m2,预测理论最小能耗1.96kWh/kg。按62℃、2.4mm、2.7kg/m2进行验证试验,实际生产能耗2.05kWh/kg,产量为4.11kg/h,与国内一般生产的平均能耗相比较,可节能27%左右。This study was carried out to investigate the energy saving technique of dehydrated garlic slices in heated-air circulate drying.The dehydration process of garlic slices was optimized by three factors quadratic orthogonal rotary design,and the quadratic regression equations were established and the predicted minimum energy consumption was 1.96 kWh/kg.The optimum technique parameters of air temperature,sample slice thickness and loading density were 62.3℃,2.38 mm and 2.69 kg/m^2,respectively.The verification test was carried out at air temperature of 62℃,sample slice thickness of 2.4mm,loading density of 2.7 kg/m^2,the energy consumption was 2.05 kWh/kg,and the yield was 4.11 kg/h.Compared with the technique at present,the optimum technique can reduce by 27%of the energy consumption.
分 类 号:TS205.1[轻工技术与工程—食品科学] S375[轻工技术与工程—食品科学与工程]
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