菠菜脉动式气体射流冲击干燥特性及干燥模型
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摘要
研究了菠菜在不同干燥温度、风速及物料堆积层数下的脉动式气体射流冲击干燥特性,建立了干燥动力学模型。试验表明:菠菜的干燥时间随干燥温度和风速的升高而减少、随物料堆积层数的增加而增加,整个干燥过程均为降速干燥;菠菜的水分有效扩散系数为(4.7190×10~(-12)～1.5619×10~(-11))m~2/s,干燥活化能为45.35 k J/mol;Midilli-Kucuk模型能很好地描述菠菜脉动式气体射流冲击干燥过程中水分比的变化规律。
The pulsed air-impingement drying characteristics of spinach under different drying temperatures, air velocities and accumulation layers of material were studied, and a drying kinetic model was established. The test showed that the drying time of spinach decreased with the increase of drying temperature and air velocity, while it increased with the accumulation layers of material. The whole drying process was in a reduced drying rate. The effective moisture diffusivity of spinach ranged from 4.7190×10~(-12)m~2/s to 1.5619×10(-11)m~2/s, and the activation energy was 45.35 kJ/mol. Midilli-Kucuk model can properly describe the change rule of moisture ratio of spinach during pulsed air-impingement drying process.
The pulsed air-impingement drying characteristics of spinach under different drying temperatures, air velocities and accumulation layers of material were studied, and a drying kinetic model was established. The test showed that the drying time of spinach decreased with the increase of drying temperature and air velocity, while it increased with the accumulation layers of material. The whole drying process was in a reduced drying rate. The effective moisture diffusivity of spinach ranged from 4.7190×10~(-12)m~2/s to 1.5619×10(-11)m~2/s, and the activation energy was 45.35 kJ/mol. Midilli-Kucuk model can properly describe the change rule of moisture ratio of spinach during pulsed air-impingement drying process.
引文
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[14]Midilli A,Kucuk H,Yapar Z.A new model for singlelayer drying[J].Drying Technology,2002,20(7):1503-1513
[2]张志斌.菠菜纸加工工芝[J].生意通,2007,(7)
[3]王丽红,高振江,林海,等.脉动式气体射流冲击干燥机[J].农业机械学报,2011,42(10):141-144
[4]陈芳,杨文俠,王丽红,等.新疆加工番茄脉动式气体射流干燥加工工艺及研究[J].食品工业,2010,(6):58-60
[5]王高.枣片脉动式气体射流冲击干燥特性及品质研究[D].石河子:石河子大学,2016
[6]Darvishi H,Asl A R,Asghari A,et al.Study of the drying kinetics of pepper[J].Journal of the Saudi Society of Agricultural Sciences,2014,13(2):130-138
[7]Doymaz I.Determination of infrared drying characteristics and modelling of drying behaviour of carrot pomace[J].Tarim Bilimleri Dergisi,2013,19(1):44-53
[8]Demiray E,Tulek Y.Drying characteristics of garlic(Allium sativum L)slices in a convective hot air dryer[J].Heat&Mass Transfer,2014,50(6):779-786
[9]李文峰,金欢欢,肖旭霖.山楂气体射流冲击干燥特性及干燥模型[J].食品科学,2014,35(9):69-73
[10]肖红伟,张世湘,白竣文,等.杏子的气体射流冲击干燥特性[J].农业工程学报,2010,26(7):318-323
[11]Zhang Q,Xiao H,Dai J,et al.Air impingement drying characteristics and drying model of Hami melon flake[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(13):382-388
[12]Page G E.Factors influencing the maximum rates of air-drying o f shelled corn in thin layer[D].Lafayette,Indiana,USA:Purdue University,1949
[13]Yagcioglu A,Degirmencioglu A,Cagatay F.Drying characteristics of laurel leaves under different drying condition s[A].International Congress on Agricultural Mechanization and Energy[C].AdanaTurkiye,1999:565-569
[14]Midilli A,Kucuk H,Yapar Z.A new model for singlelayer drying[J].Drying Technology,2002,20(7):1503-1513