马铃薯片热风对流干燥模型与特性  

Model and character of hot air convection drying of potato slice

作　　者：冯晞[1] 胡巧群 诸爱士[1] FENG Xi;HU Qiao-qun;ZHU Ai-shi(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,Zhejiang,China)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023

出　　处：《粮食与油脂》2018年第7期52-55,共4页Cereals & Oils

基　　金：浙江省科技计划项目(2015C32002)

摘　　要：为了描述马铃薯片热风对流干燥的特性,在对流热风干燥试验装置中进行了马铃薯片薄层干燥试验,研究了干燥温度对干燥过程的影响,用数学模型关联了试验的水分比与时间,计算了不同温度下的水分有效扩散系数,并拟合了其与干燥温度的关系。结果表明:干燥温度对干燥过程有明显影响;在所用的模型中Logarithmic模型能较好地描述马铃薯片热风对流干燥过程;厚度3 mm的马铃薯片,在风速0.95 m/s时,风温从50℃升高到80℃,水分有效扩散系数从1.73×10^(-9) m^2/s增大到3.33×10^(-9) m^2/s,并符合阿累尼乌斯方程,活化能为20.16 kJ/mol。In order to describe the characteristics of hot air convection drying of potato slice, the experiment of thin drying of potato slice was carried in a laboratory convective hot air dryer. The infl uence of drying temperature on the drying process was studied. The experimental data of moisture ratio and drying time were fi tted by the mathematical models, and the effective diffusion coeffi cients of different drying temperatures were calculated, the relation between the effective diffusion coeffi cient and drying temperature was also fi tted. The results showed that the drying temperature infl uenced the drying process obviously; Among several used models, Logarithmic model could be better used to the description of the process of the hot air convective drying potato slices; When the thickness of potato slice was 3 mm and air velocity was 0.95 m/s, with the increase of temperature from 50 ℃ to 80℃, the water effective diffusion coefficient varied from 1.73×10^-9 m^2/s to 3.33×10^-9 m^2/s; and it fitted Arrhenius equation, the activation energy was 20.16 kJ/mol.

关 键 词：马铃薯 强制对流 热风干燥 模型 有效扩散系数 活化能 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]