紫薯干燥的动力学模型及工艺优化  

Dynamic Model and Process Optimization of Drying of Purple Sweet Potato

作　　者：张东京[1] 高贵珍[1] 王敏 胡国强[1] 翟科峰[1] 韩方凯[1] Zhang Dongjing;Gao Guizhen;Wang Min;Hu Guoqiang;Zhai Kefeng;Han Fangkai(Suzhou University,Suzhou,234000)

机构地区：[1]宿州学院,宿州234000

出　　处：《基因组学与应用生物学》2019年第1期269-275,共7页Genomics and Applied Biology

基　　金：国家自然科学基金(81601034);安徽省自然科学基金(1608085QH185);宿州学院教授(博士)科研启动基金项目(2016jb03);宿州学院平台项目(2015ykf01);大学生创新创业项目(201610379179)共同资助

摘　　要：为了探究紫薯在干燥过程中水分变化规律,建立动力学模型,进一步为紫薯干中天然色素的高效提取给予理论依据。以新鲜紫薯为原材料,分别研究了切片厚度、热风温度和热风风速对紫薯干燥特性的影响,通过用线性回归法处理,根据较常用的薄层干燥模型进行拟合,建立紫薯热风薄层干燥的动力学模型;在以上单因素试验的基础上,采用正交实验优化提取红色素的干燥工艺参数。研究得出对紫薯薄层干燥速率的影响因素由大到小是切片厚度、热风温度、热风风速;紫薯热风薄层干燥的动力学模型满足Page方程;紫薯红色素提取的最优工艺为热风温度60℃、热风风速0.6 m/s、切片厚度6 mm,此条件下提取得率为15.90 mg/g。In order to explore the dynamic law of moisture in drying process of purple potato, the dynamic model was established to provide a theoretical basis for the efficient extraction of natural pigment from dried purple potato. Fresh purple potatoes were used as raw materials to study the influence of slice thickness, hot air temperature and hot air speed on the drying characteristics of purple potatoes. The dynamic model of hot air thin-layer drying of purple sweet potatoes was established by fitting the commonly used thin-layer drying model with linear regression method. On the basis of the above single factor experiments, the drying process parameters of red pigment were optimized by orthogonal experiment. The results showed that the factors affecting the thin-layer drying rate of purple sweet potatoes from high to low was slice thickness, hot air temperature, hot air speed. The dynamic model of hot air thin-layer drying of purple sweet potato was analyzed to meet the Page equation. The optimal red pigment extraction process of purple sweet potato was hot air temperature of 60℃, hot air speed of 0.6 m/s and slice thickness of 6 mm, and the extraction yield was 15.90 mg/g under these conditions.

关 键 词：紫薯 薄层干燥 动力学模型 红色素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]