论文部分内容阅读
本试验研究了猕猴桃切片在不同的干燥温度(50、60、70、80℃)、干燥功率(675、1350、2025 W)条件下的中短波红外干燥特性试验,结果表明:干燥温度对猕猴桃切片干燥速率的影响较大,干燥温度越高,干燥用时越短;干燥功率对猕猴桃切片干燥时间影响较小;降速阶段为猕猴桃中短波红外干燥的主要阶段。通过对猕猴桃干燥动力学数学模型拟合发现:Page模型对猕猴桃切片干燥过程的拟合性较好,模型的预测值与实验值吻合性好,可以用来描述和预测猕猴桃的中短波红外的干燥过程。通过费克第二定律求出干燥过程中的水分有效扩散系数(Deff),发现其值在3.3970×10-9~1.2960×10-8 m2/s范围内,且随着温度和功率的升高而增大;通过阿伦尼乌斯方程计算出猕猴桃切片中短波红外干燥活化能在30.237~40.551 kJ/mol范围内。该研究为中短波红外干燥技术应用于猕猴桃的干燥提供了技术依据。
In this experiment, the medium and shortwave IR drying characteristics of kiwifruit slices at different drying temperatures (50, 60, 70, 80 ℃) and drying power (675, 1350 and 2025 W) were studied. The results showed that the drying temperature of kiwifruit slices Drying rate is higher, the drying temperature is shorter and the drying time is shorter. The drying power has little effect on the drying time of kiwifruit slice. The deceleration phase is the main stage of shortwave infrared drying of kiwifruit. By fitting the kiwifruit drying kinetic model, it is found that the Page model has a good fit to the drying process of kiwifruit slice, and the predicted value of the model is in good agreement with the experimental value, which can be used to describe and predict the dryness of medium and short wave infrared of kiwifruit process. According to Fick’s second law, the effective water diffusion coefficient (Deff) of water during drying was found and found to be in the range of 3.3970 × 10-9 to 1.2960 × 10-8 m2 / s. With the increase of temperature and power While the activation energy of shortwave infrared drying in kiwifruit slice was calculated by Arrhenius equation in the range of 30.237 ~ 40.551 kJ / mol. The research provided a technical basis for the application of shortwave infrared drying technology in the drying of kiwifruit.