马铃薯红外干燥特性研究  

Infrared Radiation Drying Characteristics of Potato

作　　者：汤尚文[1] 马雪伟 于博[1] 孙永林[1] 刘传菊[1] 詹珉超 

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 [2]襄阳出入境检验检疫局,湖北襄阳441053

出　　处：《保鲜与加工》2018年第1期76-81,89,共7页Storage and Process

基　　金：国家自然科学基金青年基金项目(31401656);湖北文理学院食品新型工业化学科群建设项目

摘　　要：以马铃薯为原料,研究其红外干燥特性及数学模型。通过试验收集了不同切片厚度和干燥温度下马铃薯水分比(MR)随干燥时间(t)的变化数据,得到了马铃薯的干燥曲线,并计算了干燥过程中的有效水分扩散系数(Deff)和干燥活化能(Ea)。结果表明,干燥温度(T)与切片厚度(L)对马铃薯红外干燥特性有较大影响,干燥温度越高,切片厚度越薄,马铃薯的干燥速率(DR)越快,干燥时间越短;同时,通过拟合计算发现,在10种干燥模型中Modified Henderson and Pabis的预测值与实测值比较吻合,能够更好地反映干燥过程。在试验条件下,Deff在0.238 4×10-10~12.557 3×10-10m^2·s-1之间,且随着干燥温度和切片厚度的增加而增大。1、3、5、7 mm厚的马铃薯片红外干燥活化能分别为34.386 0、31.041 8、28.783 2、30.060 1 k J/mol。Drying characteristics of potato under infrared radiation and the mathematical model were studied. With different slice thickness（L） and drying temperatures（T） as test parameters, the variation of the moisture ratio（MR）of potato with the drying time（t） was investigated and the drying curves of potato were obtained, and the effective moisture diffusivity（Deff） and drying activation energy（Ea） during drying process was also calculated. Results showed that both L and T had significantly effects on the drying characteristics of potato under infrared conditions, higher T and thinner L led to an increased drying rate（DR） and decreased drying time. Moreover, the forecast value of Modified Henderson and Pabis Model among the ten drying models was fit with the actual value and could better reflect the drying process based on the fitting calculation. The Deff（from 0.238 4×10-10 to 12.553 7×10-10 m^2·s-1） increased with increasing T and L in the range of experimental temperature. The Ea of potato were 34.386 0, 31.041 8, 28.783 2 and 30.060 1 k J/mol respectively at the slice thickness of 1, 3, 5, and 7 mm.

关 键 词：马铃薯 红外干燥 MODIFIED HENDERSON and Pabis模型 有效水分扩散系数 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]