条斑紫菜低温真空干燥特性研究  

The Low Temperature Vacuum Drying characteristics of Porphyra yezoensis

作　　者：陈利梅[1] 李德茂[1] 叶乃好[2] 

机构地区：[1]聊城大学农学院食品科学与工程系,山东聊城252059 [2]中国水产科学院黄海研究所,山东青岛266071

出　　处：《湖北农业科学》2010年第5期1176-1179,共4页Hubei Agricultural Sciences

基　　金：国家科技支撑计划项目(2008BAC49B04);国家科技支撑计划项目(2006BAD01A13);青岛市科技计划项目(08-1-7-6-hy);国家自然科学基金项目(40706050;40706048);国家高技术发展计划("863"计划)项目(2006AA10Z414)

摘　　要：研究了紫菜的低温真空干燥特性并建立了数学模型。结果表明,紫菜干燥受干燥温度和真空度的影响较大。在相同真空度下,温度越高干燥速率越快;在相同温度下,真空度越低,紫菜内部压力梯度越大,水分迁移越快,真空干燥速率越大,干燥所需时间缩短;紫菜干燥的最佳工艺参数为50℃,-0.05MPa;紫菜干燥的数学模型为单向扩散模型。The vacuum drying characteristics of Porphyra yezoensis were studied and the mathematical model was established. The results indicated that the drying of P. yezoensis was directly affected by drying temperature and vacuum. Higher temperature induced higher drying velocity at the same vacuum. And higher vacuum reduced the drying time. The optimization drying technology parameters were at 50℃ and-0.05 MPa. The mathematical model of drying of Porphyra yezoensis was oneway diffusion model.

关 键 词：条斑紫菜 低温真空干燥 数学模型 

分 类 号：S968.431[农业科学—水产养殖]