渗透-中短波红外联合干燥对猕猴桃切片干燥特性及动力学模型的影响  

Effect of the Combination of Osmotic Dehydration and Medium-short Wave Infrared Radiation on the Drying Characteristics and Kinetics Model of Kiwifruit Slices

作　　者：曾目成[1] 毕金峰[1] 陈芹芹[1] 刘璇[1] 吴昕烨[1] 焦艺[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2014年第10期83-91,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助(201303073);国家"十二五"科技支撑计划项目(2012BAD31B06)

摘　　要：采用不同含量果葡糖浆与不同中短波红外干燥温度进行联合干燥,研究不同条件下猕猴桃切片的干燥特性、有效水分扩散系数,建立渗透与中短波红外联合干燥动力学数学模型。试验结果表明：猕猴桃切片的渗透-中短波红外联合干燥的过程属于降速干燥,有2个阶段的降速过程,二者的水分转换范围为0.300~0.900（d.b）。在试验条件下,水分有效扩散系数在1.08×10-10~2.38×10-9m2/s范围内变化。所用6个模型均能较好地描述猕猴桃切片联合干燥过程中的水分变化规律,其中＂Two-term＂模型对整个过程的拟合性最好,其R2的均值达0.99958,χ2和RSME的均值分别为3.90000×10-5,5.01000×10-4。In this study, the effect of different high fructose corn syrup concentration and drying temperature on the drying characteristics and moisture effective diffusion of kiwifruit slices were investigated and the drying kinetics mathematical model of combined drying of kiwifruit slices was established. The results showed that combined drying of kiwifruit slices mainly occurred in the falling rate drying period. There were two different falling rate periods during the drying process. The moisture content of inflexion point ranged from 0.300 to 0.900（d.b）. Under the experimental conditions, the effective diffusion coefficient varied from 1.08×10-10 to 2.38×10-9m2/s. Among the six mathematical models,the two-term model was best in predicting the moisture ratio change during the drying process, with the highest average correlation coefficient（0.99958） and the lowest chi-square（3.90000×10-5） and average root mean square error（5.01000×10-4）.

关 键 词：猕猴桃 干燥特性 干燥动力学 联合干燥 有效扩散系数 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]