魔芋片热风对流干燥速率影响因素  

Drying Rate of Konjac Slices by Convective Drying

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

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]勉县锦泰实业有限公司,陕西汉中723000

出　　处：《食品研究与开发》2012年第9期24-27,共4页Food Research and Development

基　　金：陕西高校省级重点实验室科研项目;横向课题:勉县锦泰实业有限公司

摘　　要：研究魔芋片在热风对流干燥过程中芋片干燥速率变化,以及温度和干燥介质流量对其的影响。研究结果表明:魔芋片的对流干燥过程可分为预热期、恒速干燥期和降速干燥期3个阶段;升高干燥温度和增大干燥介质流量,会使干燥速率增大,恒速干燥期缩短,降速期干燥速率下降加快,110℃是魔芋片对流干燥的最佳温度。The drying rate of konjac slices by convective drying at different temperatures and hot air flow rates was studied. The results show that the drying process of konjac slices can be divided into preheating period, constant rate drying period and falling rate drying period; the drying rate increase with elevating the drying temperature and the flow of drying medium accelerated in falling rate period, meanwhile, temperature increased; 110 C was the ventilation requirement. , the constant rate drying period shorten and drying rate being the critical water content of konjac slices increase when the optimal drying temperature, the critical moisture content was low, and little

关 键 词：魔芋片 对流干燥 温度 干燥速率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]