切片双孢菇干燥节能技术研究  

Energy-saving Technique for Drying of Slice Mushroom

作　　者：唐明[1] 赵焱 罗少华[1] 邵伟[1] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443001 [2]河南临颍县固厢乡人民政府,河南临颍462600

出　　处：《现代食品科技》2010年第3期241-243,共3页Modern Food Science and Technology

摘　　要：以切片蘑菇为研究材料,根据Box-Benhnken的中心组合试验设计原则,对干燥介质温度、切片厚度、装料量3个因素进行实验和响应面分析,得出切片蘑菇干燥的最佳条件:干燥介质温度61.1℃、切片厚度2.9mm、装料量2.03kg/m2,在此条件下,经过6h的干燥,单位物料最小能耗为1.53kW·h/kg,切片蘑菇干基含水率为5.04%,比传统烘房干燥切片蘑菇理论上大约节能30%左右。Effects of air temperature, thickness of slice mushroom and slice mushroom loading on drying of slice mushroom were studied by response surface methodology based on the Box-Benhnken center united experimental design principles. The optimized drying conditions of slice mushroom were as follows： air temperature of 61.1 ℃, thickness of 2.9 mm, mushroom loading of 2.03 kg/m^2 and drying time of 6 h. Under these conditions, the dried mushroom-water ratio was 5.04% and the minimum energy consumption was 1.53 kW.h/kg, which was 30% lower than that using the traditional hot dryer house method.

关 键 词：切片蘑菇 含水率 干燥 能量消耗 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]