苹果片微波间歇干燥特性及模型拟合
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摘要
利用微波在线检测装置将微波间歇干燥技术用于苹果片薄层干燥试验,研究了苹果片在700、600、450、250 W功率,切片厚度为3、5、7、9 mm,单次微波加热时间4、5、6、7 s下的干燥动力学特性。试验结果表明,苹果片微波间歇干燥过程属于降速干燥。微波功率、切片厚度、加热时间对干燥过程影响显著。水分有效扩散系数随着干燥功率的升高、切片厚度的增加、加热时间的延长而增加。通过模型拟合可知Weibull模型具有较高的预测精度,能很好地描述苹果片微波间歇干燥试验过程规律,利用逐步回归法,确定了Weibull模型参数α、β的表达式。模型的尺度参数α随功率增大、厚度减小、加热时间增加而减小,说明增大干燥功率、减小切片厚度、延长加热时间可以显著缩短干燥时间、提高干燥效率。功率、厚度和加热时间对形状参数β影响很小,说明干燥过程中物料状态变化较小。
Microwave intermittent drying technology was applied to thin-layer drying of apple slices by microwave on-line detection device. The drying dynamics of apple slices microwaved at 700 W,600 W,450 W and 250 W,with slice thickness of 3 mm,5 mm,7 mm and 9 mm,and heating for 4 s,5 s,6 s and 7 s were studied. The results showed that the microwave drying process of apple slices belongs to decelerate drying. Microwave power,slice thickness,and heating time had significant effects on the drying process. The effective diffusion coefficient of moisture increased with increasing drying power,slice thickness,and the extension of heating time. The model fitting showed that the Weibull model had a higher prediction accuracy and could be used to sufficiently predict and describe the intermittent microwave drying process of apple. Stepwise regression method was used to establish the expressions of modeling parameters α and β. The scale parameter α of the model decreased with increasing power,decreasing thickness,and increasing heating time,which means that increasing the drying power,reducing the slice thickness,and prolonging the heating time could significantly shorten the drying time and improve the drying efficiency. The power,thickness,and heating time had little influences on the shape parameter β,which means that the material state changed little during drying process.
Microwave intermittent drying technology was applied to thin-layer drying of apple slices by microwave on-line detection device. The drying dynamics of apple slices microwaved at 700 W,600 W,450 W and 250 W,with slice thickness of 3 mm,5 mm,7 mm and 9 mm,and heating for 4 s,5 s,6 s and 7 s were studied. The results showed that the microwave drying process of apple slices belongs to decelerate drying. Microwave power,slice thickness,and heating time had significant effects on the drying process. The effective diffusion coefficient of moisture increased with increasing drying power,slice thickness,and the extension of heating time. The model fitting showed that the Weibull model had a higher prediction accuracy and could be used to sufficiently predict and describe the intermittent microwave drying process of apple. Stepwise regression method was used to establish the expressions of modeling parameters α and β. The scale parameter α of the model decreased with increasing power,decreasing thickness,and increasing heating time,which means that increasing the drying power,reducing the slice thickness,and prolonging the heating time could significantly shorten the drying time and improve the drying efficiency. The power,thickness,and heating time had little influences on the shape parameter β,which means that the material state changed little during drying process.
引文
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[23]罗磊,支梓鉴,刘云宏,等.正交试验优化苹果片低氧热泵干燥工艺[J].食品科学,2014,35(4):1-5.
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[25]巨浩宇,肖红伟,白俊文,等.苹果片的中短波红外干燥特性和色泽变化研究[J].农业机械学报,2013,44(S2):186-191.
[26]DOYAMZ.Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots[J].Biosystems Engineering,2004,89(3):281-287.
[27]张茜,肖红伟,代建武,等.哈密瓜片的气体射流冲击干燥特性和干燥模型[J].农业工程学报,2011,27(1):382-388.
[28]CHANDRA MOHAN V P,PRABAL T.Experimental studies for convective dtying of potato[J].Heat Transfer Engineering,2014,35(14):1 288-1 297.
[29]吕为乔,韩清华,李树君,等.微波干燥姜片模型建立与去水机理分析[J].农业机械学报,2015,46(4):233-237.
[30]关志强,王秀芝,李敏,等.荔枝果肉热风干燥薄层模型[J].农业机械学报,2012,43(2):151-158;191.
[31]HUANG Yan,HUANG Jian-li,ZHENG Bao-dong.Microwave vacuum drying properties and kinetics model of white fungus[J].Transactions of the CSAE,2010,26(4):362-367.
[32]YIN Hui-min,NIE Yu-yan,SHEN Jin,et al.Drying characteristics of diced potatowith thin-layer by hot-wind based on Weibull distribution function[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(17):252-258.
[33]巩桂芬,李阳.香蕉片微波冷冻干燥模型的建立及模拟[J].食品科技,2016,41(7):78-82.
[34]曾目成,毕金峰,陈芹芹,等.基于Weibull分布函数对猕猴桃切片中短波红外干燥过程模拟及应用[J].现代食品科技,2014,30(6):146-151;201.
[35]沙秀秀,朱邵晴,段金廒,等.基于Weibull分布函数的当归干燥过程模拟及其动力学研究[J].中国中药杂志,2015,40(11):2 117-2 122.
[36]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素[J].现代食品科技,2010,26(5):441-444;440.
[37]SRIKIATDEN J,ROBERTS J S.Measuring moisture diffusivity of potato and carrot(core and cortex)during convective hot air and isothermal drying[J].Journal of Food Engineering,2006,74(1):143-152.
[38]巨浩羽,肖红伟,郑霞,等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报,2015,31(16):296-304.
[39]王鹤,慕松,吴俊,等.基于Weibull分布函数的枸杞微波干燥过程模拟及应用[J].现代食品科技,2018,34(1):141-147.
[40]HASSAN-BEYG S R,AGHBASHLO M,KIANMEHR MH,et al.Drying characteristics of walnut(Juglansregia L.)during convection drying[J].International Agrophysics,2009,23(2):129-135.
[41]林喜娜,王相友.苹果切片红外辐射干燥模型建立与评价[J].农业机械学报,2010,41(6):128-132.
[42]FAAL S,TAVAKOLI T,GHOBADIAN B.Mathematical modeling of thin layer hot air drying of apricot with combined heat and power dryer[J].Journal of Food Science and Technology,2015,52(5):2 950-2 957.
[2]张倩钰,孙杰,郑炯.苹果片热风薄层干燥过程中颜色变化的动力学模型[J].食品工业科技,2015,36(24):137-141.
[3]何新益,程莉莉,刘金福,等.苹果片变温压差膨化干燥特性与动力学研究[J].农业机械学报,2012,43(5):130-135.
[4]GUO Xue-ling,TAO Yong-ying,HOU Xiu-liang,et al.Effect of drying methods on stability of colorants from banana peel[J].Natural Product Research and Development,2016,28(11):1 783-1 788.
[5]唐璐璐,易建勇,毕金峰,等.不同干燥方式对丰水梨干燥特性及品质的影响[J].核农学报,2016,30(11):2 171-2 179.
[6]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016,37(15):100-106.
[7]蒋小雅,郑炯.不同干燥方式对梨干质构特性和微观结构的影响[J].食品与发酵工业,2016,42(3):137-141.
[8]王雪嫒.不同干燥方式对苹果片水分扩散特性影响研究[D].沈阳:沈阳农业大学,2016.
[9]杨爱金.苹果变温压差膨化干燥过程中水分扩散特性研究[D].北京:中国农业科学院,2013.
[10]XU Congcong,LI Yunfei,YU Huaning.Effect of far-infrared drying on the water state and glass transition temperature in carrots[J].Journal of Food Engineering,2014(136):42-47.
[11]郭小宁,周林燕,毕金峰.等.大蒜热风-变温压差膨化干燥工艺的优化[J].食品与发酵工业,2014,40(8):126-131.
[12]XIAO Min,YI Jian-yong,BI Jin-feng,et.al.Effect of sugars with different degrees of polymerization on apple hot-air drying behavior and physical characteristics of instant controlled pressure drop dried apple chips[J].Food Science,2017,38(9):53-58.
[13]廖雪峰,刘钱钱,陈晋,等.微波加热在干燥过程中的研究现状[J].矿产综合利用,2016(4):1-5.
[14]周兵兵.微波技术在食品加工中的应用[J].现代食品,2017(13):69-71.
[15]李静,宋飞虎,浦宏杰,等.苹果微波干燥的变温控制方法研究[J].现代食品科技,2015,31(7):218-224.
[16]王顺民,胡志超,韩永斌,等.微波干燥均匀性研究进展[J].食品科学,2014,35(17):297-300.
[17]黄美香,林毅雄,林河通,等.香蕉片微波真空干燥的工艺参数优化[J].真空科学与技术学报,2014,34(3):204-209.
[18]WANG Mei-xia,LIU Bin,WANG Chao,et.al.Heat and mass transfer analysis of apple slice during microwave drying[J].Food Research and Development,2017,38(21):10-14;51.
[19]ZHANG F,ZHANG M,MUJUMDAR A S.Drying characteristics and quality of restructured wild cabbage chips processed using different drying methods[J].Drying Technology,2011,29(6):682-688.
[20]罗东升,王梅,朱玉丽,等.不同干燥技术对鲜切枣片品质的影响[J].食品工业科技,2017,38(17):88-94;223
[21]张黎骅,张文,吕珍珍,等.响应面法优化酒糟微波间歇干燥工艺[J].农业工程学报,2011,27(3):369-374.
[22]赵懿琨,李长友,陈燕,等.微波间歇干燥过程中荔枝整果的物理变化及机理探讨[J].食品工业科技,2015,36(8):129-133.
[23]罗磊,支梓鉴,刘云宏,等.正交试验优化苹果片低氧热泵干燥工艺[J].食品科学,2014,35(4):1-5.
[24]罗磊,支梓鉴,刘云宏,等.苹果片气调热泵干燥特性及数学模型[J].食品科学,2014,35(5):13-17.
[25]巨浩宇,肖红伟,白俊文,等.苹果片的中短波红外干燥特性和色泽变化研究[J].农业机械学报,2013,44(S2):186-191.
[26]DOYAMZ.Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots[J].Biosystems Engineering,2004,89(3):281-287.
[27]张茜,肖红伟,代建武,等.哈密瓜片的气体射流冲击干燥特性和干燥模型[J].农业工程学报,2011,27(1):382-388.
[28]CHANDRA MOHAN V P,PRABAL T.Experimental studies for convective dtying of potato[J].Heat Transfer Engineering,2014,35(14):1 288-1 297.
[29]吕为乔,韩清华,李树君,等.微波干燥姜片模型建立与去水机理分析[J].农业机械学报,2015,46(4):233-237.
[30]关志强,王秀芝,李敏,等.荔枝果肉热风干燥薄层模型[J].农业机械学报,2012,43(2):151-158;191.
[31]HUANG Yan,HUANG Jian-li,ZHENG Bao-dong.Microwave vacuum drying properties and kinetics model of white fungus[J].Transactions of the CSAE,2010,26(4):362-367.
[32]YIN Hui-min,NIE Yu-yan,SHEN Jin,et al.Drying characteristics of diced potatowith thin-layer by hot-wind based on Weibull distribution function[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(17):252-258.
[33]巩桂芬,李阳.香蕉片微波冷冻干燥模型的建立及模拟[J].食品科技,2016,41(7):78-82.
[34]曾目成,毕金峰,陈芹芹,等.基于Weibull分布函数对猕猴桃切片中短波红外干燥过程模拟及应用[J].现代食品科技,2014,30(6):146-151;201.
[35]沙秀秀,朱邵晴,段金廒,等.基于Weibull分布函数的当归干燥过程模拟及其动力学研究[J].中国中药杂志,2015,40(11):2 117-2 122.
[36]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素[J].现代食品科技,2010,26(5):441-444;440.
[37]SRIKIATDEN J,ROBERTS J S.Measuring moisture diffusivity of potato and carrot(core and cortex)during convective hot air and isothermal drying[J].Journal of Food Engineering,2006,74(1):143-152.
[38]巨浩羽,肖红伟,郑霞,等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报,2015,31(16):296-304.
[39]王鹤,慕松,吴俊,等.基于Weibull分布函数的枸杞微波干燥过程模拟及应用[J].现代食品科技,2018,34(1):141-147.
[40]HASSAN-BEYG S R,AGHBASHLO M,KIANMEHR MH,et al.Drying characteristics of walnut(Juglansregia L.)during convection drying[J].International Agrophysics,2009,23(2):129-135.
[41]林喜娜,王相友.苹果切片红外辐射干燥模型建立与评价[J].农业机械学报,2010,41(6):128-132.
[42]FAAL S,TAVAKOLI T,GHOBADIAN B.Mathematical modeling of thin layer hot air drying of apricot with combined heat and power dryer[J].Journal of Food Science and Technology,2015,52(5):2 950-2 957.