魔芋片对流干燥水分变化规律研究  

Study on Water Variation of Konjac Slices by Convective Drying

作　　者：张志健[1,2] 耿敬章[1] 孙海燕[1] 惠睿[1] 李新生[1,2] 张福全 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000 [2]陕西省资源生物重点实验室,陕西汉中723000 [3]陕西省勉县锦泰实业有限公司,陕西汉中723000

出　　处：《安徽农业科学》2011年第12期7106-7107,共2页Journal of Anhui Agricultural Sciences

基　　金：陕西高校省级重点实验室科研项目(2010JS046);勉县锦泰实业有限公司横向课题

摘　　要：[目的]探讨魔芋片对流干燥过程中水分变化规律及温度、干燥介质流量对其影响情况。[方法]在不同对流干燥温度下研究魔芋片的水分变化规律,并分析干燥介质流量对魔芋片水分变化的影响。[结果]魔芋片干燥具有明显的恒速期和降速期。在试验温度范围内,干燥介质温度越高、风量越大,魔芋片脱水越快、干燥时间越短。建立了魔芋片在不同温度和通风量下的对流干燥曲线拟合方程:y=ax2+bx+c,其中,y为魔芋片干基含水量(g/g),x为干燥时间(min),c为魔芋片初含水量(g/g)。[结论]为科学合理地设计魔芋片干燥工艺提供了参考。For scientific and rational design drying process of konjac slices,the water variation of konjac slices by convective drying at different temperatures and drying air flow rates was studied The results showed that konjac slices convective drying had obvious constant rate drying period and falling rate drying period,and during the experimental temperature range,the higher drying air temperature or the greater drying air flow,the faster dehydrating speed of konjac slices and the shorter drying time.The drying curve fitting equationes were established：y=ax2＋bx＋c,Where：y is dry-basis moisture content of konjac slices（g/g）,x is drying time（min）,c is original moisture content of konjac slices.

关 键 词：魔芋片 干燥 水分 干燥介质流量 

分 类 号：S37[农业科学—农产品加工]