摘要
过热蒸汽干燥技术具有节能降耗的优势,为研究牛肉过热蒸汽干燥过程干燥特性,试验采用自制的过热蒸汽干燥设备,测定恒定过热蒸汽流量(2.5 m^3/h)状态下,不同温度(120℃～140℃)和切片厚度(3～7 mm)相互组合时,牛肉水分随干燥时间的变化,并比较9种薄层干燥模型应用于描述牛肉干燥过程水分变化的可行性。结果表明,牛肉过热蒸汽干燥初期,水分丧失速率较快,随着干燥进行,干燥速率逐渐减缓;过热蒸汽温度越高,厚度越薄,干燥至所需含水率的时间越短;运用不同的干燥模型描述牛肉水分变化时,具有不同的拟合优度,验证试验表明Midilli and Kucuk模型拟合效果最好,可用于预测牛肉过热蒸汽干燥过程水分的变化。
Superheated steam drying technology had the advantage of energy saving and consumption reducing. The effect of superheated steam temperature and beef thickness on the drying characteristics of beef during superheated steam drying (SSD) was investigated. The beef was sliced into thickness of 3, 5 and 7 mm, and was dried at a self-made superheated steam drying equipment. The variation of moisture ratio of beef was measured under different temperature conditions between 120 ℃~140 ℃, with a fixed superheated steam flow rate of 2.5 m^3 /h. Nine kinds of thin-layer drying models were used to describe the moisture ratio change during drying process, and the feasibility of the models was also compared. The results showed that the water content of beef decreased rapidly at the beginning of drying process and then decreased with a gradually lower speed. The higher temperature of the superheated steam, and the thinner of the beef slices, the shorter time was required for approaching specific water content. When various drying models were applied to describe the moisture change of beef, they had different goodness of fitting. The validation test showed that the Midilli and Kucuk model was the best. The results could be used to predict the water content during the drying process.
作者
刘斌雄
李长城
陈锦权
方婷
LIU Binxiong;LI Changcheng;CHEN Jinquan;FANG Ting(College of Food Science, Fujian Agriculture and Forestry University,Fuzhou 350002)
出处
《食品工业》
CAS
北大核心
2018年第12期36-40,共5页
The Food Industry
基金
福建省科技厅高校产学合作科技重大项目(2017N5004)
福建农林大学科技创新专项基金项目(KFA17205A
KFA17206A)
关键词
牛肉
过热蒸汽干燥
干燥特性
动力学模型
beef
superheated steam drying
drying characteristic
kinetic model
作者简介
通讯作者:方婷
