湿芝麻渣的干燥特性与特征参数研究  

Drying characteristics and characteristic parameters of fresh sesame residue

作　　者：田朝玉 王德武[1] 邓会宁[1] 刘燕[1] 张学玲 张少峰[1] TIAN Zhaoyu;WANG Dewu;DENG Huining;LIU Yan;ZHANG Xueling;ZHANG Shaofeng(School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130,China)

机构地区：[1]河北工业大学化工学院

出　　处：《中国油脂》2019年第7期32-35,共4页China Oils and Fats

摘　　要：为了有效处理高含水率且黏度很大的湿芝麻渣,对不同温度条件下(50~120℃)湿芝麻渣的干燥特性以及干燥后芝麻渣氨基酸组成及含量的变化进行了研究。结果表明:干燥温度越高,有效水分扩散系数越大,干燥速率越快;温度从50℃升高到120℃,有效水分扩散系数从5. 47×10^-10m^2/s升高到4. 29×10^-9m^2/s,表观活化能为32. 84 kJ/mol,而且50℃和120℃两种温度下干燥后的芝麻渣氨基酸组成及含量并没有太大差异。通过扫描电镜观察芝麻渣的表面结构,发现120℃下干燥的芝麻渣比50℃下干燥的芝麻渣水通道更多,结构更疏松。In order to effectively deal with fresh sesame residue with high moisture content and viscosity,the effects of temperature (50-120 ℃) on drying characteristics of fresh sesame residue and amino acid composition and content of dry sesame residue were studied. The results showed that the higher the drying temperature,the greater the moisture effective diffusivity and the faster the drying rate. When the temperature increased from 50 ℃ to 120 ℃,the moisture effective diffusivity increased from 5. 47 × 10^-10 m^2/s to 4. 29 × 10^-9 m^2/s,the activation energy was 32. 84 kJ/mol,and the amino acid composition and content of dry sesame residue changed little at 50,120 ℃. The surface structure of sesame residue was observed by scanning electron microscope. It was found that the sesame residue dried at 120 ℃ had more water channels and looser structure than those at 50 ℃.

关 键 词：芝麻渣 干燥 水分扩散系数 活化能 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644[轻工技术与工程—食品科学与工程]