热风温度和热烫处理对油豆角丝热风干制特性的影响  

Effect of temperature and blanching treatment on hot-air drying characteristics of shredded snap bean

作　　者：王存堂[1] 张雄峰 杨丽[1] 高傲寒 WANG Cun-tang ZHANG Xiong-feng YANG Li GAO Ao-han(College of Food and Biological Engineering, Qiqihar University, Qiqihar, 161006, China Tobacco Science Institute of Jiangxi Province, Nanchang,330025, China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]江西省烟叶科学研究所,江西南昌330025

出　　处：《食品工业科技》2017年第1期135-140,151,共7页Science and Technology of Food Industry

基　　金：齐齐哈尔大学青年资助项目(2014k-M25);黑龙江省自然基金面上项目(C2015050)

摘　　要：在本文中,研究了热风温度(60、70、80、90℃)和热烫处理对油豆角丝热风干制动力学参数的影响。结果表明:油豆角丝薄层热风干燥是内部水分扩散控制的降速干燥过程,热风温度升高和热烫处理可显著加速干制速率,缩短干制的时间(p<0.05)。采用Newton,Page,Two term exponential,Henderson and Pabis,Approximation of diffusion等5种常见食品薄层干燥模型对干燥实验数据进行非线性拟合回归分析,结果显示Page模型具有最大的决定系数(R^2)、最小的卡方(χ~2)和均方根误差(RMSE),该模型能较准确地表达和预测油豆角丝热风干燥过程的水分变化规律。热烫处理和热风温度增加促使D^(eff)的增加,在干制温度范围内,水分有效扩散系数(D^(eff))的值在0.7981~2.5724×10^(-9)m^2/s之间变化。通过阿伦尼乌斯公式计算出的热烫和非热烫的油豆角丝的活化能(E_a)分别为32.03、37.62 kJ/mol。研究结果可以为油豆角丝干制工业化生产和控制提供理论依据。In this paper, the effect of drying hot- air temperature （ 60-90 ℃ ） and blanching on the hot- air drying characteristics of shredded snap bean was analyzed.The results showed that drying process of shredded snap bean occurred in the falling rate period,and the moisture transfer was controlled by internal diffusion. Drying rate increased and drying time shorted with increasing temperature and blanching treatment （p 〈 0.05 ）.The experimental drying data of shredded snap bean were used to fit five available drying models （Newton, Page,Two term exponential, Henderson and Pabis, Approximation of diffusion models） , and coefficients of models were determined by non-linear regression analysis.Results showed that Page model had the highest correction coefficient R^2, the lowest the reduced chi- square （X^2 ） value and root mean square error （ RMSE ） value and could exactly describe and predict the moisture dynamics of shredded snap bean during hot-air drying process.The Deff values changed from 0.7981 to 2.5724 ×10^-9m^2/s within the given temperature range. According to the Arrhenius equation,Ea values was 32.03 and 37.62 kJ/mol for the blanching and unblanching sample, respectively.The results could provide a theoretical basis for industrialization production and control of drying shredded snap bean.

关 键 词：油豆角丝 热烫 干制动力学 活化能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]