青椒热风干燥动力学与复水动力学研究  

Study on hot air drying kinematics and green pepper rehydration

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作  者:杨清慧[1,2] 宋树民 刘汶树[1,2] 任桂英 张艮 牛坡[3] YANG Qinghui;SONG Shumin;LIU Wenshu;REN Guiying;ZHANG Gen;NIU Po(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China;Southwest Mountain Smart Agricultural Technology Key Laboratory,(Co-construction by the Ministry and Province),Ministry of Agriculture and Rural Affairs,Chongqing 401329,China;School of Mechanical Engineering,Chongqing three Gorges University,Chongqing 404100,China)

机构地区:[1]重庆市农业科学院,重庆401329 [2]农业农村部西南山地智慧农业技术重点实验室(部省共建),重庆401329 [3]重庆三峡学院机械工程学院,重庆404100

出  处:《食品与发酵工业》2024年第24期272-281,共10页Food and Fermentation Industries

摘  要:为探究青椒的干燥动力学与复水动力学特性,该实验在不同热风干燥温度(40、50、60℃)下将不同规格(10 mm×10 mm、20 mm×20 mm、30 mm×30 mm、40 mm×40 mm和50 mm×50 mm)的青椒切块干燥至安全含水率,用8种常见的薄层干燥数学模型对青椒干燥特性进行拟合分析;并利用Weibull分布函数数学模型对青椒干制品复水特性进行拟合分析。结果表明,热风干燥温度为60℃、规格为10 mm×10 mm的青椒切块干燥至安全含水率所需的时间最短,为7.5 h,平均干燥速率最大;热风干燥为40℃规格为50 mm×50 mm的青椒切块干燥完成时所需时间最长,为39.5 h,平均干燥速率最小;8种数学模型拟合结果表明,Page、Modified Page与Two term exponential是描述青椒干燥水分比变化情况的最佳数学模型;Weibull分布函数拟合的决定系数R2为0.9688~0.9960,χ^(2)为0.0205~0.2912,均方根误差为0.0041~0.0582,可以准确地模拟青椒干制品的复水过程;当温度为60℃,规格为40 mm×40 mm青椒皱缩率最大,为58.06%,温度为40℃,规格为10 mm×10 mm青椒皱缩率最小,为21.25%。This experiment focused on the investigation of the drying and rehydration kinetics of green peppers.Different hot air drying temperatures(40,50,60℃)were used to dry green peppers with varying sizes(10 mm×10 mm,20 mm×20 mm,30 mm×30 mm,40 mm×40 mm,50 mm×50 mm)until they reached a safe moisture content.Eight common thin-layer drying mathematical models were adopted in the analysis and fitting of the drying characteristics of green peppers.Moreover,the Weibull distribution function mathematical model was used to emulate the rehydration characteristics of dried green pepper products.Results showed that when the hot air drying temperature was set at 60℃,it took the shortest time(7.5 h)for 10 mm×10 mm green pepper cuts to reach a safe moisture content,exhibiting the highest average rate of drying.On the other hand,at a drying temperature of 40℃,it took the longest time(39.5 h)to complete the drying process for 50 mm×50 mm green pepper cuts,exhibiting the lowest average rate of drying.The fitting analysis of the eight mathematical models suggested that the Page,Modified Page,and Two-term Exponential models were the most appropriate for illustrating the moisture ratio of green peppers during drying changes.Additionally,the Weibull distribution function fitting demonstrated high accuracy in simulating the rehydration process of dried green pepper products,with a coefficient of determination R 2 ranging from 0.9688 to 0.9960,χ^(2) ranging from 0.0205 to 0.2912,and root mean square error ranging from 0.0041 to 0.0582.Moreover,at a temperature of 60℃,the shrinking rate of 40 mm×40 mm green peppers was the highest at 58.06%,whereas,at a temperature of 40℃,the shrinkage rate of 10 mm×10 mm green peppers was the lowest at 21.25%.

关 键 词:青椒 热风干燥 干燥动力学 复水动力学 

分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]

 

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