红枣干燥介电特性与其检测频率的关系分析
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摘要
为了分析新疆红枣热风干燥过程中不同频率下对介电特性参数的影响,研究了在65℃干燥温度下,红枣样品在不同射线频率(0.1, 1, 10, 40和100 kHz)下介电特性参数的变化规律。引入电阻R_Q、复阻抗(虚部值) Z_D和复阻抗(实部值) Z_Q这3个介电特性参数,分析在不同的检测频率下红枣介电特性和湿基含水率的变化规律,并且进一步探讨了不同介电特性参数对红枣干燥的影响。
In order to analyze the effect of different frequency on dielectric properties of Xinjiang jujube during hot air drying, the variation characteristics of dielectric parameters of jujube at different radiographic frequencies(0.1, 1, 10, 40 and 100 k Hz) at 65 ℃ drying temperature were studied. Introduct the 3 dielectric parameter of resistance R_Q, impedance(imaginary value) Z_D and impedance(real value) Z_Q, analyze the detection frequency under different jujube dielectric properties and wet base moisture content change rule, and further discuss the influence of different parameters on dielectric properties of drying jujube.
In order to analyze the effect of different frequency on dielectric properties of Xinjiang jujube during hot air drying, the variation characteristics of dielectric parameters of jujube at different radiographic frequencies(0.1, 1, 10, 40 and 100 k Hz) at 65 ℃ drying temperature were studied. Introduct the 3 dielectric parameter of resistance R_Q, impedance(imaginary value) Z_D and impedance(real value) Z_Q, analyze the detection frequency under different jujube dielectric properties and wet base moisture content change rule, and further discuss the influence of different parameters on dielectric properties of drying jujube.
引文
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[7] YI X K, LI C F, LI S G, et al. Experimental study on hot-air drying process parameters optimization of Chinese jujubes[J].Information Technology Journal, 2013, 12(21):6154-6158.
[8]李焕荣,徐晓伟,许淼.干制方式对红枣部分营养成分和香气成分的影响[J].食品科学, 2008, 29(10):330-333.
[9]李传峰,王丽,吴宪磊,等.红枣干燥在线测控系统的设计于实验分析[J].塔里木大学学报, 2013, 25(4):36-40.
[10]弋晓康,吴文福,崔何磊,等.红枣热风干燥特性的单因素实验研究[J].农机化研究, 2012, 34(10):148-151.
[11]李坷,李传峰,弋晓康,等.红枣热风干燥过程介电特性参数变化分析[J].食品工业, 2017, 38(10):173-176.
[12]李坷,李传峰,贺小伟,等.红枣干燥过程介电特性与干燥工艺实验分析[J].食品研究与开发, 2017, 38(17):66-70.
[2]杨永祥,陈锦平,吴曼.红枣营养保健价值及其加工利用的研究进展[J].农产品加工, 2009(1):52-56.
[3]黄碧光,刘思衡.麦苗的营养保健价值及其开发利用[J].食品研究与开发, 2001, 22(5):40-42.
[4] OSAWA T, KATSUZAKI H. A novel antioxidant isolated from young green barley leaves[J]. Agricul Food Chem, 1992,40(7):1135-1138.
[5]徐德源.新疆农业气候资源及区划[M].北京:中国农业出版社, 2007:67.
[6] YI X K, WU W F, ZHANG Y Q, et al. Thin-layer drying characteristicsandmodelingofChinesejujubes[J].Mathematical Problems in Engineering, 2012, 2014:doi:10.1155/2012/386214.
[7] YI X K, LI C F, LI S G, et al. Experimental study on hot-air drying process parameters optimization of Chinese jujubes[J].Information Technology Journal, 2013, 12(21):6154-6158.
[8]李焕荣,徐晓伟,许淼.干制方式对红枣部分营养成分和香气成分的影响[J].食品科学, 2008, 29(10):330-333.
[9]李传峰,王丽,吴宪磊,等.红枣干燥在线测控系统的设计于实验分析[J].塔里木大学学报, 2013, 25(4):36-40.
[10]弋晓康,吴文福,崔何磊,等.红枣热风干燥特性的单因素实验研究[J].农机化研究, 2012, 34(10):148-151.
[11]李坷,李传峰,弋晓康,等.红枣热风干燥过程介电特性参数变化分析[J].食品工业, 2017, 38(10):173-176.
[12]李坷,李传峰,贺小伟,等.红枣干燥过程介电特性与干燥工艺实验分析[J].食品研究与开发, 2017, 38(17):66-70.