摘要
为了研究欧姆加热的电、热效应对苹果组织水分迁移特性的影响,通过欧姆加热预处理的苹果切片热风干燥试验,研究了欧姆加热的电场强度和温度对苹果切片热风干燥特性的影响,并计算了不同欧姆加热条件下苹果组织水分扩散系数和干燥常数。结果表明:欧姆加热预处理对苹果热风干燥特性具有显著影响,欧姆加热温度越高,电场强度越大,苹果组织的干燥速率越快,干燥速率常数范围为0.01726~0.02191;有效水分扩散系数由未处理的2.336×10-10m2/s变为处理后的3.348×10-10m2/s,增大约0.43倍,可以有效地提高苹果组织的水分迁移。本研究为欧姆加热预处理的热风干燥工艺提供了参考。
In order to study the effect of electric and thermal effects of ohmic heating on the water transfer characteristics of apple tissues,the effects of electric field intensity and temperature on the hot air drying characteristics of apple slices pretreated by ohmic heating were studied.The water diffusion coefficient and drying constant of apple tissues under different ohmic heating conditions were calculated.The higher the ohmic heating temperature,the greater the electric field intensity,the faster the drying rate of apple tissues,and the drying rate constant ranged from 0.01726 to 0.02191.The effective water diffusion coefficient ranged from 2.336×10-10 to 3.348×10-10m2/s at(80 V/cm,60℃)and increased about 1.43 times.It shows that ohmic heating pretreatment is effective to improve the water transfer rate of apple tissues,this study provides a theoretical basis for hot air drying process of ohmic heating pretreatment.
作者
杨兴胜
丁辛亭
李星恕
Yang Xingsheng;Ding Xinting;Li Xingshu(College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling 712100,China)
出处
《农机化研究》
北大核心
2020年第10期179-183,共5页
Journal of Agricultural Mechanization Research
基金
陕西省自然科学基金面上项目(2015JM3113).
关键词
苹果切片
欧姆加热
热风干燥
有效水分扩散系数
apple slices
ohmic heating
hot air drying
effective water diffusion coefficient
作者简介
杨兴胜(1993-),男,陕西汉中人,硕士研究生,(E-mail)8263602428@qq.com。;通讯作者:李星恕(1994-),男,河南驻马店人,副教授,(E-mail)xingshu-li@nwsuaf.edu.cn。
