文章摘要
刘瑜,李保国.韭菜花酱热泵干燥特性及干燥数学模型研究[J].包装工程,2022,(5):100-107.
LIU Yu,LI Bao-guo.Heat Pump Drying Characteristics and Drying Mathematical Model of Chive Flower Sauce[J].Packaging Engineering,2022,(5):100-107.
韭菜花酱热泵干燥特性及干燥数学模型研究
Heat Pump Drying Characteristics and Drying Mathematical Model of Chive Flower Sauce
投稿时间:2021-08-12  
DOI:10.19554/j.cnki.1001-3563.2022.05.014
中文关键词: 韭菜花酱  热泵  干燥特性  动力学模型
英文关键词: chive flower sauce  heat pump  drying characteristics  dynamics model
基金项目:上海市科技兴农项目(F01469)
作者单位
刘瑜 上海理工大学 食品科学与工程研究所上海 20082 
李保国 上海理工大学 食品科学与工程研究所上海 20082 
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中文摘要:
      目的 研究韭菜花酱热泵干燥特性,并建立其干燥动力学模型。方法 以韭菜花酱为实验材料,对其进行热泵干燥处理,研究不同风温、风速、装载量、铺料厚度对韭菜花酱干燥时间和速率的影响,并根据实验数据对干燥模型进行非线性回归。结果 韭菜花酱热泵干燥过程无明显恒速阶段,当风温升高、风速增大时,干燥速率增大,干燥时间缩短,物料的色泽和气味会受到较大影响,干物料品质会降低;增大铺料厚度能显著地降低干燥速率,延长干燥时间。在所有实验工况下,Midilli模型预测的数据和实验数据拟合结果较好。 结论 风温、风速、装载量和厚度均会不同程度地影响韭菜花酱热泵干燥过程,Midilli模型是描述韭菜花酱干燥过程中水分变化规律的最优模型。
英文摘要:
      The work aims to study the heat pump drying characteristics of chive flower sauce, and establish a drying dynamics model. The chive flower sauce was used as the research object and treated by heat pump drying. Then, the effect of different air temperature, wind speed, loading amount and material thickness on the drying time and drying rate of chive flower sauce was studied, and nonlinear regression was carried out to the drying model according to the experimental data. There was no obvious constant speed stage in the heat pump drying process of chive flower sauce. With the increase of air temperature and wind speed, the drying rate increased and the drying time was shortened, but the color and odor of the material were greatly affected, resulting in a decrease in the quality of dry materials. Meanwhile, with the increase of the material thickness, the drying rate was significantly reduced and the drying time was prolonged. Under all experimental conditions, the data predicted by Midilli model fitted well with the experimental data. The drying process of chive flower sauce is affected by the air temperature, wind speed, loading amount and thickness to varying degrees, and the Midilli model is the optimal model to describe the law of moisture change during the drying process of chive flower sauce.
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