南瓜片中短波红外干燥特性及薄层干燥模型分析  

Analysis of Pumpkin Slice Medium and Short Wave Infrared Drying Characteristics and Thin Layer Drying Model

作　　者：洪森辉 李辉 介卓佳 HONG Senhui;LI Hui;JIE Zhuojia(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《现代食品》2021年第13期195-200,共6页Modern Food

基　　金：福建省引导性科技项目计划(2019N0055);福建省自然科学基金青年创新项目(2016J05085);漳州市自然科学基金项目(ZZ2020J27);闽南师范大学校内科研项目(MK201704)。

摘　　要：采用试验型中短波红外干燥机干燥南瓜片,研究干燥温度、切片厚度和辐射距离对南瓜片干燥时间和干燥速率的影响,建立薄层干燥动力学模型,并计算有效水分扩散系数(D_(eff))和活化能值(E_(a))。研究结果表明:南瓜片的中短波红外干燥主要处于降速干燥阶段,干燥温度和南瓜的切片厚度对南瓜干燥时间和干燥速率的影响较明显,而辐射距离的影响不明显;在选取的6种干燥模型中,Page模型对干燥数据的拟合情况最好;南瓜片的D_(eff)在2.679×10^(-10)~24.829×10^(-10) m^(2)·s^(-1)范围内,Ea值为24.93 kJ·mol^(-1)。Pumpkin slices were dried using an experimental medium and short-wave infrared dryer.The drying temperature,slice thickness and radiation distance on the drying time and drying rate of pumpkin slices were investigated,and the thin-layer drying model was established.The effective moisture diffusivity(D_(eff))and the drying activation energy(E_(a))value of pumpkin slices were calculated.The research results showed that:The medium and short-wave infrared drying of pumpkin slices took place in the falling rate period,and the drying temperature and slice thickness of pumpkin had obvious effects on the drying time and drying rate,but the influence of radiation distance was not significant.Among the six drying models selected,the Page model fitted the drying data best.The effective moisture diffusivity(Deff)of pumpkin slices was in the range of 2.678×10^(-10)~24.829×10^(-10) m^(2)·s^(-1).The drying activation energy(E_(a))value of pumpkin slices was 24.93 kJ·mol^(-1).

关 键 词：南瓜 中短波红外干燥 干燥动力学 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]