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作 者:娄正[1] 高振江[1] 肖红伟[1] 王晓拓[1] 李伟[1] 孙新超[1]
出 处:《农业工程学报》2010年第11期368-373,共6页Transactions of the Chinese Society of Agricultural Engineering
基 金:国家"863"项目(2007AA100406-04)
摘 要:为了解决板栗深加工中的干燥问题,将气体射流冲击干燥技术应用于板栗干燥,研究了板栗仁在不同风温(70、75、80和85℃)和风速(10、12、14和16m/s)下的干燥特性;根据单因素试验结果进行了风温、风速和预处理(不烫漂、100℃热水烫漂和100℃蒸汽烫漂)的正交试验。试验结果表明:板栗的整个干燥过程属于降速干燥,风温和风速对板栗的干燥速率均有显著影响,但风温对其的影响比风速更为突出;正交试验各因素对明亮度、蓝黄值和感官评分的影响顺序为:预处理>风温>风速,对缩短板栗干燥时间的影响顺序为:风温>风速>预处理,正交试验最佳优化工艺参数为风温80℃,风速14m/s,100℃蒸汽烫漂。该研究为气体射流冲击干燥技术应用于板栗的干燥提供了技术依据。To solve the problems of drying in chestnut depth processing,air impingement drying technology was applied to chestnut drying in this paper. The drying characteristics of chestnut were investigated under different air temperatures(70,75,80 and 85 ℃) and air velocities(10,12,14 and 16 m/s) . According to results of single factor tests,an orthogonal experiment was designed with the influential factors of air temperatures,air velocities and pretreatment(no blanching,100℃ hot water blanching and 100℃ steam blanching) . The results showed that the whole drying process belong to in the falling rate period,and the effect of drying temperature and air velocity on the drying rate was significant,while the effect of drying temperature was more significant than air velocity. The order of the parameters of the orthogonal experiment for increasing the L,the b and the sensory score of chestnut was air temperatureair velocitypretreatment,and for decreasing the drying time of chestnut was air temperatureair velocitypretreatment. The optimum processing parameters after orthogonal optimization were 100℃ steam blanching,80 ℃ and 14m/s as its pretreatment,drying temperature and air velocity,respectively. This research can provide technical basis for applying the air impingement drying technology of chestnut.
分 类 号:S375[农业科学—农产品加工] S664.2[农业科学—农艺学]
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