圣女果的气体射流冲击干燥动力学  

Air impingement drying kinetics of cherry tomato

作　　者：王丽红[1,2] 高振江[2] 肖红伟[2] 林海[1] 姚雪东[1] 

机构地区：[1]石河子大学机电学院,新疆石河子832000 [2]中国农业大学工学院,北京100083

出　　处：《江苏大学学报（自然科学版）》2011年第5期540-544,共5页Journal of Jiangsu University：Natural Science Edition

基　　金：国家"863"计划项目(2007AA100406-04)

摘　　要：为缩短圣女果的干制时间、提高干制品质,将气体射流冲击干燥技术运用于圣女果的干燥.研究了在不同干燥温度（50,60,70和80℃）和风速（10,12,14和16 m.s-1）条件下圣女果的干燥速率、水分有效扩散系数、干燥活化能以及最佳干燥工艺.试验结果表明：提高干燥温度和风速均可缩短干燥时间,其中干燥温度的影响比风速更为明显;干燥过程中圣女果的水分有效扩散系数为（0.549~2.754）×10-9m2.s-1;圣女果干燥活化能为51.09 kJ.mol-1;圣女果的最佳干燥工艺条件是：风温为70℃、风速为14 m.s-1.To improve the quality of dried cherry tomato and to shorten drying time,air impingement drying technology was used to dry cherry tomato.The drying rate,the moisture effective diffusivity and the activation energy of cherry tomato drying were investigated under different drying temperatures of 50,60,70 and 80 ℃,and different air velocities of 10,12,14 and 16 m·s-1.The results show that the drying time can be shortened by increasing drying temperature and air velocity,and the effect of drying temperature is more effective than that of air velocity.The moisture effective diffusivity ranges from 0.549×10-9 to 2.754×10-9 m2·s-1 with activation energy of 51.09 kJ·mol-1.The optimal drying conditions of cherry tomato are at air temperature of 70 ℃ with air velocity at jet nozzle of 14 m·s-1.

关 键 词：圣女果 气体射流冲击 干燥 扩散系数 活化能 

分 类 号：S375[农业科学—农产品加工]