超声微波协同提升贡柑片热风干燥效率的研究  

Ultrasonic-microwave synergistic processing improvement of hot air drying efficiency for citrus Gonggan slices

作　　者：肖更生 沈乔眉 林可为 王锋 刘东杰 马路凯 XIAO Gengsheng;SHEN Qiaomei;LIN Kewei;WANG Feng;LIU Dongjie;MA Lukai(College of Light Industry and Food/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室/广东省岭南特色食品科学与技术重点实验室,广东广州510225

出　　处：《轻工学报》2024年第4期1-8,共8页Journal of Light Industry

基　　金：“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2024KJ15);国家自然科学基金项目(31901734);广东省普通高校特色创新项目(2022KTSCX053);广东省大创项目(S20221134705)。

摘　　要：借助动力学、热力学等方法,研究不同热风干燥温度下贡柑片在干燥过程中的干燥规律、动力学模型、水分迁移、热力学参数等,解析超声微波协同预处理对热风干燥贡柑片干燥效率的影响。结果表明:贡柑片的干燥过程遵循Two term exponential模型,干燥速率与干燥温度有关,且当干燥温度为80℃时,干燥速率最快;超声微波协同预处理可有效缩短贡柑片的干燥时间(缩短了0.5~1.5 h),并显著降低其水分扩散的活化能(降低了1.620 kJ/mol);同一热风干燥温度下,超声微波协同预处理组的ΔH^(≠)、ΔS^(≠)和ΔG^(≠)均低于对照组;超声微波协同预处理可提高贡柑片的水分扩散有效系数(4.333×10^(-7)~8.967×10^(-7)),使其表面形成更多孔道。因此,超声微波协同预处理可有效提高贡柑片的热风干燥效率。Using methods such as dynamics and thermodynamics,the drying laws,dynamic models,moisture migration,thermodynamic parameters,etc.of citrus Gonggan slices during hot air drying at different temperatures were studied.The effects of ultrasound-microwave synergistic pretreatment on the drying efficiency of citrus Gonggan slices during hot air drying were also analyzed.The results showed that the drying process followed the Two term exponential model and the drying rate was co-related with the drying temperature.The drying rate was the fastest when the drying temperature was 80℃.The ultrasound-microwave synergistic pretreatment effectively reduced the drying time by 0.5 hours to 1.5 hours.The activation energy(Ea)of moisture diffusion was significantly lowered by 1.620 kJ/mol.At a given hot air drying temperature,theΔH^(≠),ΔS^(≠),and ΔG^(≠)of the ultrasound-microwave synergistic pretreatment group were all lower than the control group.The ultrasound-microwave synergistic pretreatment could increase the effective coefficient of water diffusion of citrus Gonggan slices(4.333×10^(-7) to 8.967×10^(-7)),resulting in more pores on their surfaces.Therefore,the ultrasound-microwave synergistic pretreatment could effectively improve the hot air drying efficiency of citrus Gonggan slices.

关 键 词：贡柑片 超声微波协同预处理 热风干燥 热质传递效率 水分迁移 

分 类 号：TS255.35[轻工技术与工程—农产品加工及贮藏工程]