摘要
【目的】研究地皮菜的热风干燥特性,为其工业化应用提供理论参考。【方法】以新鲜地皮菜为研究对象,探讨不同大小(10、20、30和40 mm)以及不同热风温度(50、60、70和80℃)对地皮菜干燥特性的影响,分别利用Page方程和Weibull函数对其干燥曲线进行非线性拟合并进行评价,对尺度参数(α)、形状参数(β)、水分扩散系数(D_(eff)和D_(cal))、活化能(E_(a))和几何参数(R_(g))进行解析。【结果】热风温度越高,干燥速率越快,干燥时间越短;地皮菜大小对干燥时间的影响较小。Weibull函数能更好地预测热风干燥过程中地皮菜水分比随其大小和热风温度的变化规律。Weibull函数中的α值与热风温度和地皮菜大小均有关,热风温度对其影响更大;β值在1.9450~1.2544之间;R_(g)值均小于1;D_(eff)值在2.5132×10^(−9)~9.9656×10^(−8)m^(2)/s之间,D_(cal)值在1.8352×10^(−9)~8.3572×10^(−8)m^(2)/s之间;E_(a)值在19.3320~31.5756 kJ/mol之间。【结论】新鲜地皮菜较易干燥,Weibull函数能较好地描述地皮菜热风干燥过程中水分含量的变化规律,该结果可为地皮菜热风干燥生产提供理论依据。
[Purpose]To study the characteristics of hot-air drying of Nostoc commune Vaucher,providing theoretical reference for its industrial application.[Methods]The effects of different sizes(10,20,30,40 mm)and different temperatures(50,60,70,80℃)on the drying process of fresh N.commune were investigated.The non-linear fitting of the drying curve of N.commune was evaluated by using the Page equation and Weibull function.The scale parameter(α),shape parameter(β),water diffusion coefficient(D_(eff) and D_(cal)),activation energy(E_(a))and geometric parameter(R_(g))were analyzed.[Results]The higher the temperature of hot-air,the faster the drying rate and the shorter the drying time.The size of N.commune had little effect on drying time.Weibull function could better predict the variation of moisture ratio with the size and the temperature during the hot-air drying process of N.commune.In Weibull function,theαvalue was related to hot-air temperature and the size of N.commune,and the hot-air temperature had a greater effect on it.Theβvalue ranged from 1.9450 to 1.2544,and the R_(g) value was less than 1.The D_(eff) value was between 2.5132×10^(−9) and 9.9656×10^(−8) m^(2)/s,and the D_(cal) value calculated according to Weibull function was between 1.8352×10^(−9) and 8.3572×10^(−8) m^(2)/s.The E_(a) value of N.commune ranged from 19.3320 to 31.5756 kJ/mol.[Conclusion]Fresh N.commune is easy to dry,Weibull function can describe the variation of water content in hot-air drying process of N.commune.The results can provide a theoretical basis for hot-air drying of N.commune.
作者
楚文靖
尚传仙
陈安弟
陶雅妮
CHU Wenjing;SHANG Chuanxian;CHEN Andi;TAO Yani(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China)
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2022年第5期883-889,共7页
Journal of Yunnan Agricultural University:Natural Science
基金
国家自然科学基金项目(32001760)
安徽省高校优秀青年人才支持计划项目(gxyq2020051)
国家级大学生创新创业训练计划项目(202110375015,202110375027)。
作者简介
楚文靖(1982—),女,河南周口人,博士,副教授,主要从事果蔬贮藏与加工研究。E-mail:chuwenjing58@126.com。
