山药片红外联合热风干燥热质传递收缩模拟与品质  

Simulation of heat and mass transfer shrinkage and quality of yam slices dried using infrared combined hot air

作　　者：张继凯 郑霞[1,2,3] 肖红伟 单春会[5] 李义璨[1,2,3] 杨涛庆 ZHANG Jikai;ZHENG Xia;XIAO Hongwei;SHAN Chunhui;LI Yican;YANG Taoqing(College of Mechanical and Electrical Engineering,Shihezi University,Shihezi 832003,China;Key Laboratory of Northwest Agricultural Equipment,Ministry of Agriculture and Rural Affairs,Shihezi 832003,China;Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery,Shihezi 832003,China;College of Engineering,China Agricultural University,Beijing 100080,China;College of Food,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学机械电气工程学院,石河子832003 [2]农业农村部西北农业装备重点实验室,石河子832003 [3]现代农业机械兵团重点实验室,石河子832003 [4]中国农业大学工学院,北京100080 [5]石河子大学食品学院,石河子832003

出　　处：《农业工程学报》2024年第6期134-145,共12页Transactions of the Chinese Society of Agricultural Engineering

基　　金：石河子大学成果转化与技术推广计划项目(CGZH201808);国家自然科学基金项目(31960488);新疆兵团工业和高新技术科技攻关与成果转化计划项目(2016AB003)。

摘　　要：为了准确揭示山药片红外联合热风干燥传热传质机理,在考虑山药片收缩变形特性的基础上,通过有限元软件COMSOL6.1建立了“温度场-湿度场”多场耦合的山药片红外联合热风干燥传热传质模型。模拟研究基于山药片在不同温度(50、60、70℃)下收缩变形的传热传质,并通过试验进行验证。分析不同温度对山药片品质(色差、复水比、多糖和尿囊素含量)的影响。结果表明:(1)山药片体积比随干燥温度的升高而增加,在干燥温度分别为50、60、70℃时,其值分别为34.55%、37.23%、39.04%。(2)在干燥温度为50、60、70℃时,红外联合热风干燥收缩模型可准确预测山药片干燥过程中干燥温度和含水率,其决定系数R^(2)分别为0.973、0.976、0.981和0.983、0.984、0.974。(3)山药片外部温度升高,表面水分开始蒸发,形成水分梯度。随着干燥的继续,红外热量在山药片内部不断积累,导致内部温度升高,水分向外扩散,进而减小了内外水分梯度。随着干燥温度的升高,增加了山药片温度和湿度梯度,促进了热量和质量的传递,提高了水分迁移的速率。(4)在60℃时,干燥品质最优,其色差为7.49、复水比为2.65 kg/kg、多糖含量为24.17 mg/g、尿囊素含量为2.66μg/g。该模型为其他物料在红外联合热风干燥技术的模拟研究提供有益借鉴。This study aims to accurately reveal the heat and mass transfer of yam slices during infrared and hot air drying(IRHAD).A multi-field IR-HAD model was established to couple the temperature and humidity fields in the yam slices using finite element(FE)software COMSOL 6.1,considering the shrinkage and deformation.The heat and mass transfer was simulated at different temperatures(50℃,60℃and 70℃)and then verified by a series of experiments.A systematic investigation was implemented to clarify the effects of different temperatures on the quality(color difference,rehydration ratio,polysaccharide content and allantoin content)of yam slices.The results showed that(1)the volume ratios of yam slices increased with the increase in drying temperature,which were 34.55%,37.23%,and 39.04%at the drying temperatures of 50°C,60°C,and 70°C,respectively.(2)The R^(2) values of the simulated temperature and moisture content considering shrinkage and deformation were 0.973,0.976,0.981,and 0.983,0.976,and 0.974,respectively,indicating better agreement with the test ones.(3)The temperature field of yam slices presented consistent simulation and experimental drying.The surface temperature of the yam slice was higher than the internal temperature at the early stage of drying(0-15 min).The peripheral temperature was slightly higher than the center,leading to the forced hot-air heating.The infrared radiation further heated the inside of the yam slices,as the drying proceeded.As such,the internal and center temperatures were gradually higher than the external and peripheral ones.The moisture vapor diffusion of yam slices also showed a tendency to increase and then decrease during drying.There was an increase in the temperature of the yam slice and the rate of water evaporation in the pre-drying period(0-60 min);The temperature of the yam slice was stable in the mid-drying period(60-120 min).The infrared hot air was mainly used to evaporate the latent heat,and the amount of water evaporation and diffusion increased gradually to the ma

关 键 词：干燥 品质控制 山药片 红外联合热风干燥 收缩 传热传质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]