番石榴热风干燥工艺优化及动力学研究  

Optimization and Kinetics of Thermal Air Drying of Guava

作　　者：尹爱国[1] 陈罗华周 汤志梅 张钟[1] YIN Ai-guo;CHEN Luo-Hua-zhou;TANG Zhi-mei;ZHANG Zhong(Guangdong University of Petrochemical Technology,Maoming 525000,China)

机构地区：[1]广东石油化工学院,广东茂名525000

出　　处：《食品工业科技》2021年第1期162-173,181,共13页Science and Technology of Food Industry

基　　金：广东省科技计划(2014B090908007);茂名市科技计划(KJ002)。

摘　　要：以番石榴为研究对象进行热风干燥动力学的试验研究,分别对不同温度、装载量、盐溶液以及热烫时间处理后的番石榴切片进行单因素热风干燥实验,并对干燥时间、干燥速率、色泽、复水比和单位能耗5个干燥指标进行测定和比较,获得影响显著的三个因素热风温度、热烫时间以及盐浓度,利用响应面分析法分析了其对干燥品质和单位能耗的综合影响,确定了最优的参数组合。在此基础上,用Newton模型,Page模型和Henderson and Pabis模型以及多项式进行拟合,建立干燥动力学方程,根据方程计算有效水分扩散系数来研究其内部水分扩散特性,并对模型进行验证。结果表明:番石榴最优工艺参数为:干燥温度90℃,热烫时间为1.99 min,食盐浓度为1.96%。验证试验结果为在最优条件下干燥速率最快,干燥时间为120 min,L值较小,a、b值最小,复水比为5.82,单位能耗118.04 kJ/g。最佳数学模型为多项式,表达式为:Y=-0.0003x 5+0.018x 4-0.3944x 3+3.2166x 2-11.364x+99.921,R 2为0.998。番石榴有效水分扩散系数为9.01×10-9 m 2/s。该研究为番石榴热风干燥应用提供理论依据。In this paper,the hot-air drying kinetics of guava was studied by single factor hot-air drying experiments at different temperature,loading,salt solution and scalding time.The drying time,drying rate,color,rehydration ratio and unit energy consumption were measured and compared.Three factors,hot air temperature,scalding time and salt concentration,were obtained.The comprehensive effect on drying quality and unit energy consumption was analyzed by response surface analysis(RSM),and the optimum parameter combination was determined.On this basis,the mathematical models of Newton model,Page model,Henderson and Pabis model and multinomial were used to fit the model.The dynamic equation of drying was established,and the effective water diffusion coefficient was calculated to study the water diffusion characteristics and the model was validated.he results showed that the optimum processing parameters of guava were as follows:drying temperature 90℃,blanching time 1.99 min,salt concentration 1.96%.The results showed that the drying rate was the fastest,the drying time was 120 min,the value of L was small,the value of a and b were the smallest,the rehydration ratio was 5.82,the energy consumption was 118.04 kJ/g.The best mathematical model is polynomial,and the expression was:Y=-0.0003x 5+0.018x 4-0.3944x 3+3.2166x 2-11.364x+99.921,R^(2) was 0.998.The effective water diffusivity of guava was 9.01×10^-9 m 2/s.This study provides a theoretical basis for the application of hot-air drying of guava.

关 键 词：番石榴 热风干燥 干燥动力学 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]