餐厨垃圾热风干燥过程特性及模拟  

Characteristics & Modeling of Heat Air Drying Restaurant Garbage

作　　者：李永青[1] 易其臻[1] 冯孝杰[1] 杨琴[1] 肖晓[1] 王靖喻[1] 

机构地区：[1]后勤工程学院营房管理与环境工程系

出　　处：《后勤工程学院学报》2012年第3期54-58,共5页Journal of Logistical Engineering University

摘　　要：为了考察不同温度（60～100℃）对2种餐厨垃圾在热风干燥过程中的水分变化规律及动理学特性的影响,利用7个数学模型对餐厨垃圾干燥过程的水分变化规律进行了拟合对比。结果表明：温度是影响干燥的重要因素。干燥温度越高,餐厨垃圾达到平衡含水率所需时间越短;烹饪过程可以改变餐厨垃圾的热阻,增加其活化能;用Page模型和Modified Page模型描述餐厨垃圾热风干燥过程拟合精度最佳;2种餐厨垃圾有效湿分扩散系数分别为1.37×10-9～2.47×10-9,5.14×10-10～2.05×10-9m2/s,活化能分别为13.86,34.05 kJ/mol。The moisture depletion process and drying kinetics of hot air drying fresh restaurant garbage and cooked restaurant garbage at five levels of drying air temperature（range of 60-100℃） are studied. Seven different mathematical models are compared to estimate drying curve. The results reveal that temperature is an important influencing factor; the higher the temperature is, the shorter the time is that restaurant garbage reaches balanced moisture percentage. Cooking could change the heat resistance and en- hance the active energy of restaur0nt garbage. The Page model and the Modified Page model enable to best satisfactorily describe the precision of drying curve of restaurant garbage. The effective moisture diffusion coefficients of fresh restaurant garbage and that of cooked restaurant garbage are 1.37×10-9-2.47×10-9 , 5.14×10-10-2.05×10-9 m2/s, respectively; and the active energy of fresh restau- rant garbage and that of cooked restaurant garbage are 13.86,34.05 kJ/mol, respectively.

关 键 词：餐厨垃圾 干燥 脱水 模型 

分 类 号：X705[环境科学与工程—环境工程] TB115[理学—数学]