摘要
探讨了不同厚度、不同干燥温度大枣样品的真空干燥特性,通过建立干燥数学模型,预测真空干燥过程大枣水分变化特性。试验表明,大枣真空干燥是内部水分扩散控制的降速干燥过程,干燥速率随温度的升高而加大,但温度过高如80℃时大枣表面硬化,干燥速率反而下降;相同情况下,枣片越薄干燥速度越快,当枣片定厚度在8 mm以上时干燥速率变化不再显著。Page模型适合对大枣干燥过程进行描述,模型拟合度在0.9以上,可为大枣真空干燥工艺的控制提供理论依据。
The drying characteristics of jujube at different thickness and vacuum drying temperatures were investigated.The moisture content of the jujube in different vacuum drying parameter could be predicted by establishing the mathematical mod-els.Results indicated that drying took place in the falling rate period which controlled by moisture diffusion.Drying rate increased with increasing temperature but when as high as 80 ℃,the drying rate decreased,the same circumstances,drying faster for thinner slices,but up to 8mm or thicker the change is no longer significant.Page model is suitable to describe the drying process on the jujube and prediction,fitting coefficient is above 0.9.Drying rate equation calculated by the Page equation had good coincidence with experimental study.The results can provide technical bases for the control of drying technology.
出处
《粮食科技与经济》
2017年第1期57-59,63,共4页
Food Science And Technology And Economy
关键词
大枣
真空干燥
干燥模型
干燥特性
jujube, vacuum drying, drying models, drying characteristics
作者简介
闫泽华,女,硕士,讲师,研究方向为农产品加工.;通信作者：张仲欣,男,教授,研究方向为农产品加工技术.
