胡萝卜红外干燥特性与干燥模型研究  

Infrared Radiation Drying Characteristics and Modeling of Daucus carota

作　　者：孙永林[1] 汤尚文[1] 魏冬[1] SUN Yong-lin TANG Shang-wen WEI Dong(College of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China)

机构地区：[1]湖北文理学院化学工程与食品科学学院,湖北襄阳441053

出　　处：《保鲜与加工》2017年第4期83-88,共6页Storage and Process

基　　金：襄阳市科技局研究开发计划项目(2012YK1024);湖北文理学院食品新型科群开放课题项目(XKQ08321)

摘　　要：为探讨物料在红外干燥过程中的水分变化规律,以胡萝卜为原料,研究干燥温度和切片厚度对干燥特性的影响并建立数学模型,并以Fick扩散定律和Arrhenius方程为依据,计算水分扩散系数和干燥活化能。结果表明,胡萝卜的切片厚度及干燥温度对其红外干燥特性有显著影响,温度越高,切片越薄,胡萝卜的干燥速率越快,其干燥温度及切片厚度的适宜范围分别为1~3 mm和70~90℃。Page模型预测值与实测值比较吻合,可用来描述胡萝卜干燥动力学过程。在不同的切片厚度和干燥温度下,有效水分扩散系数在0.26×10^(-10)~34.18×10^(-10)m^2·s^(-1)范围内随干燥温度和切片厚度的增加而增大。厚度为1、3、5、7 mm的干燥活化能分别为31.62、31.17、31.14、35.72 k J/mol。To investigate the variations rules of water content in samples during infrared drying, the effects of thickness and temperature on drying characteristics and dynamic modeling were studied. In addition, water diffusion coefficient and the activation energy were calculated based on Fick＇s diffusion law and Arrhenius equation. The results showed that, slice thickness and temperature had significant effects on drying characteristics of Daucus carota,the thinner slice and higher temperature led to increased drying rate, and the optimal thickness and drying temperature were 1 ~3 mm and 70 ~90 ℃ respectively. Page modle could describe the carrot drying kinetics due to the predicted values were consistent with the measured values. The effective moisture diffusion coefficient（0.26×10^-10~34.18×10^-10m^2·s^-1） increased with the increase of temperature and thickness. The infrared drying activation energy of carrot slices with thicknesses of 1,3, 5 and 7 mm were 31.62、31.17、31.14 and 35.72 k J/mol, respectively.

关 键 词：胡萝卜 红外干燥 数学模型 水分扩散系数 干燥活化能 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]