微波烫漂预处理下百合热风干燥特性及动力学模拟  

Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment

作　　者：王怡 董继先[1,2] 王栋 袁越锦[1] 龚桂芬 温家豪[1] WANG Yi;DONG Jixian;WANG Dong;YUAN Yuejin;GONG Guifen;WEN Jiahao(College of Mechanical and Electrical Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China;Light Industrial Xi’an Mechanic Design Research Institute,Xi’an 710086,China)

机构地区：[1]陕西科技大学机电工程学院,陕西西安710021 [2]轻工业西安机械设计研究院有限公司,陕西西安710086

出　　处：《食品工业科技》2021年第3期186-190,200,共6页Science and Technology of Food Industry

基　　金：陕西省重点研发计划(2017KW-001);陕西省创新人才推进计划(2019KJXX-06);陕西省科技成果转移与推广计划(2020CGHJ-025);咸阳市重大科技专项计划(2018k01-4)。

摘　　要：以兰州鲜百合为研究对象,将微波烫漂技术应用到百合热风干燥加工中。研究不同微波烫漂时间、微波功率和热风温度对百合干燥特性的影响,并利用Weibull分布函数对其干燥动力学曲线进行拟合、分析。结果表明:Weibull函数能够较好地拟合在不同试验条件下百合的干燥过程,百合干燥是典型的降速干燥;模型的尺度参数α与微波时间、微波功率及热风温度均相关,并且随着微波烫漂时间的增长、微波功率增大及热风温度的升高而减小;模型的形状参数β与微波时间和微波功率有关,但热风温度对β的影响较小。计算求出干燥过程中水分有效扩散系数D eff值在3.374~5.563×10-9 m 2·min-1之间,当微波烫漂时间越长、微波功率越大及热风温度越高时,其值越大。通过阿伦尼乌斯公式计算得到百合的干燥活化能E a为23.68 kJ/(mol·K)。本研究可为百合微波烫漂-热风干燥加工提供参考。The technology of microwave blanching was applied to the hot air drying of lily.The effects of different microwave time,microwave power and hot air temperature on the drying characteristics of lily were studied,and the drying dynamic curves of lily were fitted and analyzed by using Weibull distribution function.The results showed that Weibull function could better fit the drying process of lily under different test conditions,and lily drying was typical of drooping drying.The scale parameterαof the model was related to microwave time,microwave power and hot air temperature,which decreased with the increase of microwave time,microwave power and hot air temperature.The shape parametersβof the model were related to microwave time and microwave power,but the hot air temperature had little influenceβon the model.The effective diffusion coefficient D eff was calculated to be between 3.374~5.563×10-9 m 2·min-1 in the drying process.The numerical value increased with the increase of microwave time,microwave power and hot air temperature.According to the Arrhenius formula,the activation energy E a of lily was 23.68 kJ/(mol·K).The results can provide theoretical and technical basis for microwave blanching and hot air drying of lily.

关 键 词：百合 微波烫漂 热风温度 Weibull分布函数 水分扩散系数 活化能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]