微波-热风振动流化床干燥机设计与试验
|
摘要
针对微波干燥中场强分布不均、物料微波能吸收能力不同导致的微波加热不均匀现象,结合微波干燥的高效性、流态化干燥的均匀性以及热风干燥辅助去除水汽的功能,设计了一种实现干燥均匀性的微波-热风振动流化床干燥机,主要由振动流化床系统、热风系统、微波加热系统、测温系统和控制系统等组成。采用Ansoft HFSS软件对微波加热仓磁控管不同开口位置进行仿真分析,得到多馈口激励最佳方案。结果显示,物料高度距离箱底不变的情况下,4个微波馈入端口的位置相对于原始端口位置外移30 mm,物料表面场强分布更加均匀。以新鲜毛豆仁为例,对该机的性能和加热均匀性进行试验验证,结果表明:设计方案和控制系统方案可靠,微波-热风振动流化床干燥下毛豆仁的干燥时间为54 min,比单独微波流化床干燥的干燥时间缩短34. 1%,比微波-热风组合干燥的干燥时间缩短12. 9%且产品均匀性显著提高。
The non-uniform distribution of microwave field and the non-uniform absorption in fresh food during microwave drying lead to the uneven quality. Combining the advantages of the high efficiency of microwave drying with the uniformity of fluidized drying,water vapor was removed by hot airflow. A microwave-hot-airflow vibrating dryer( MAVD) was developed based on drying uniformity. The MAVD device mainly included a fluidized bed system,a hot air heating system,a microwave heating system,a temperature measurement system and a control system. The positions of magnetron in drying chamber were simulated and optimized with the software of Ansoft HFSS. The results showed that when the height of the tray was constant from the bottom of the box,the positions of the four microwave feed ports were30 mm away from the original port position,thus the surface electromagnetic field distribution of the material was more uniform. The performance of the device was tested with green soybean. The results showed that the design and control system of the drying test platform were reliable. The drying time of MAVD was 54 min,which was 34. 1% shorter than that of microwave fluidized bed drying alone,and the uniformity of products was significantly improved. The research results provided reference for microwave drying equipment to improve the uniformity of microwave heating.
The non-uniform distribution of microwave field and the non-uniform absorption in fresh food during microwave drying lead to the uneven quality. Combining the advantages of the high efficiency of microwave drying with the uniformity of fluidized drying,water vapor was removed by hot airflow. A microwave-hot-airflow vibrating dryer( MAVD) was developed based on drying uniformity. The MAVD device mainly included a fluidized bed system,a hot air heating system,a microwave heating system,a temperature measurement system and a control system. The positions of magnetron in drying chamber were simulated and optimized with the software of Ansoft HFSS. The results showed that when the height of the tray was constant from the bottom of the box,the positions of the four microwave feed ports were30 mm away from the original port position,thus the surface electromagnetic field distribution of the material was more uniform. The performance of the device was tested with green soybean. The results showed that the design and control system of the drying test platform were reliable. The drying time of MAVD was 54 min,which was 34. 1% shorter than that of microwave fluidized bed drying alone,and the uniformity of products was significantly improved. The research results provided reference for microwave drying equipment to improve the uniformity of microwave heating.
引文
[1] KROKIDA M K,MAROULIS Z B,SARAVACOS G D. The effect of the method of drying on the colour of dehydrated products[J]. International Journal of Food Science and Technology,2010,36(1):53-59.
[2] ZHENG X,LIU C,CHEN Z,et al. Effect of drying conditions on the texture and taste characteristics of rough rice[J]. Drying Technology,2011,29(11):1297-1305.
[3] TANG J. Unlocking potentials of microwaves for food safety and quality[J]. Journal of Food Science,2015,80(8):1776-1793.
[4] ZHANG M,JIANG H,LIM R X. Recent developments inmicrowave-assisted drying of vegetables,fruits and aquatic products—drying kinetics and quality considerations[J]. Drying Technology,2010,28(11):1307-1316.
[5] VADIVAMBAL R,TAYAS D S. Non-uniform temperature distributionduring microwave heating of food materials—a review[J].Food and Bio-process Technology,2010,13(6):161-171.
[6]韩清华,李树君,马季威,等.微波真空干燥膨化苹果脆片的研究[J].农业机械学报,2006,37(8):155-158.HAN Qinghua,LI Shujun,MA Jiwei,et al. Microwave vacuum drying and puffing characteristics of apple chips[J]. Transactions of the Chinese Society for Agricultural Machinery,2006,37(8):155-158.(in Chinese)
[7]曹有福,韩清华,李树君,等.微波真空冷冻干燥装置设计与试验[J].农业机械学报,2010,41(7):105-108.CAO Youfu,HAN Qinghua,LI Shujun,et al. Design and experiment on microwave vacuum freeze drying equipment[J].Transactions of the Chinese Society for Agricultural Machinery,2010,41(7):105-108.(in Chinese)
[8] KOWALSKI S J,MIERZWA D. Hybrid drying of red bell pepper:energy and quality issues[J]. Drying Technology,2011,29(10):1195-1203.
[9]王海鸥,胡志超,屠康,等.微波施加方式对微波冷冻干燥均匀性的影响试验[J].农业机械学报,2011,42(5):131-135,170.WANG Haiou,HU Zhichao,TU Kang,et al. Effects on microwave vacuum freeze drying uniformity contributed by microwave loading methods[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(5):131-135,170.(in Chinese)
[10] DURANCE T D,WANG J H. Energy consumption,density and rehydrati on rate of vacuum microwave and hot-air convectiondehy drated tomatoes[J]. Journal of Food Science,2002,8(67):2212-2216.
[11] CUI Z W,XU S Y,SUN D W. Temperature changes during microwave-vacuum drying of sliced carrots[J]. Drying Technology,2005,10(23):1057-1074.
[12]韩清华,谢时军,李树君,等.多馈源热风微波流态化干燥试验台设计[J/OL].农业机械学报,2014,45(2):210-214.HAN Qinghua,XIE Shijun,LI Shujun,et al. Design of multiple-sources microwave combining with hot-air fluidized drying test device[J/OL]. Transactions of the Chinese Society for Agricultural Machinery,2014,45(2):210-214. http:∥www. j-csam.org/jcsam/ch/reader/view_abstract. aspx? flag=1&file_no=20140235&journal_id=jcsam. DOI:10. 6041/j. issn. 1000-1298. 2014. 02. 035.(in Chinese)
[13] DUAN X,ZHANG M,MUJUMDAR A S. Studies on the microwave freeze drying technique and sterilization characteristics of cabbage[J]. Drying Technology,2007,10(25):1725-1731.
[14] FENG H,TANG J. Microwave finish drying of diced apples in a spouted bed[J]. Journal of Food Science Food,1998,63(4):679-683.
[15] FENG H,TANG J,CAVALIERI R. Combined microwave and spouted bed drying of diced apples:effect of drying conditions on drying kinetics and product temperature[J]. Drying Technology,1999,17(10):1981-1998.
[16]王绍林.微波加热技术的应用[M].北京:机械工业出版社,2003:9-18.
[17]韩清华,李树君,马季威,等.连续式微波真空干燥设备的研究[J].农业机械学报,2006,37(8):136-139.HAN Qinghua,LI Shujun,MA Jiwei,et al. Study on continuous microwave vacuum drying equipment[J]. Transactions of the Chinese Society for Agricultural Machinery,2006,37(8):136-139.(in Chinese)
[18] LI Z Y,WANG R F,KUDRA T. Uniformity issue in microwave drying[J]. Drying Technology,2011,29(6):652-660.
[19]李长欢,孟彩茹,姚运仕.沥青搅拌设备振动筛振幅均匀性的仿真分析[J].工程机械,2010,41(11):29-34.
[20]李冰,尹青,殷丽君,等.香菇热风微波流态化的干燥特性与机理分析[J].中国食品学报2015,15(5):134-139.LI Bing,YIN Qing,YIN Lijun,et al. Studies on characteristics and mechanism of hot air-microwave fluidized drying of lentinusedodes[J]. Journal of Chinese Institute of Food Science and Technology,2015,15(5):134-139.(in Chinese)
[21]张茜,肖红伟,杨旭海,等.预处理对线辣椒气体射流冲击干燥特性和色泽的影响[J].农业工程学报,2012,28(1):276-281.ZHANG Qian,XIAO Hongwei,YANG Xuhai,et al. Effects of pretreatment on air impingement drying characteristics and product color for line pepper[J]. Transactions of the CSAE,2012,28(1):276-281.(in Chinese)
[22]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-276.ZHANG Weipeng,XIAO Hongwei,GAO Zhenjiang,et al. Improving quality of poria cocos using infrared radiation combined with air impingement drying[J]. Transactions of the CSAE,2015,31(10):269-276.(in Chinese)
[23] WANG Y C,ZHANG M,MUJUMDAR A S,et al. Study of drying uniformity in pulse-spouted microwave-vacuum drying of stem lettuce slices with regard to product quality[J]. Drying Technology,2013,31(1):91-101.
[24] FENG H,TANG J M,MATTINSON D S,et al. Microwave and spouted bed drying of frozen blueberries:the effect of drying and pretretment methods on physical properties and retention of flavor volatiles[J]. Journal of Food Processing and Preservation,1999,23(6):463-479.
[2] ZHENG X,LIU C,CHEN Z,et al. Effect of drying conditions on the texture and taste characteristics of rough rice[J]. Drying Technology,2011,29(11):1297-1305.
[3] TANG J. Unlocking potentials of microwaves for food safety and quality[J]. Journal of Food Science,2015,80(8):1776-1793.
[4] ZHANG M,JIANG H,LIM R X. Recent developments inmicrowave-assisted drying of vegetables,fruits and aquatic products—drying kinetics and quality considerations[J]. Drying Technology,2010,28(11):1307-1316.
[5] VADIVAMBAL R,TAYAS D S. Non-uniform temperature distributionduring microwave heating of food materials—a review[J].Food and Bio-process Technology,2010,13(6):161-171.
[6]韩清华,李树君,马季威,等.微波真空干燥膨化苹果脆片的研究[J].农业机械学报,2006,37(8):155-158.HAN Qinghua,LI Shujun,MA Jiwei,et al. Microwave vacuum drying and puffing characteristics of apple chips[J]. Transactions of the Chinese Society for Agricultural Machinery,2006,37(8):155-158.(in Chinese)
[7]曹有福,韩清华,李树君,等.微波真空冷冻干燥装置设计与试验[J].农业机械学报,2010,41(7):105-108.CAO Youfu,HAN Qinghua,LI Shujun,et al. Design and experiment on microwave vacuum freeze drying equipment[J].Transactions of the Chinese Society for Agricultural Machinery,2010,41(7):105-108.(in Chinese)
[8] KOWALSKI S J,MIERZWA D. Hybrid drying of red bell pepper:energy and quality issues[J]. Drying Technology,2011,29(10):1195-1203.
[9]王海鸥,胡志超,屠康,等.微波施加方式对微波冷冻干燥均匀性的影响试验[J].农业机械学报,2011,42(5):131-135,170.WANG Haiou,HU Zhichao,TU Kang,et al. Effects on microwave vacuum freeze drying uniformity contributed by microwave loading methods[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(5):131-135,170.(in Chinese)
[10] DURANCE T D,WANG J H. Energy consumption,density and rehydrati on rate of vacuum microwave and hot-air convectiondehy drated tomatoes[J]. Journal of Food Science,2002,8(67):2212-2216.
[11] CUI Z W,XU S Y,SUN D W. Temperature changes during microwave-vacuum drying of sliced carrots[J]. Drying Technology,2005,10(23):1057-1074.
[12]韩清华,谢时军,李树君,等.多馈源热风微波流态化干燥试验台设计[J/OL].农业机械学报,2014,45(2):210-214.HAN Qinghua,XIE Shijun,LI Shujun,et al. Design of multiple-sources microwave combining with hot-air fluidized drying test device[J/OL]. Transactions of the Chinese Society for Agricultural Machinery,2014,45(2):210-214. http:∥www. j-csam.org/jcsam/ch/reader/view_abstract. aspx? flag=1&file_no=20140235&journal_id=jcsam. DOI:10. 6041/j. issn. 1000-1298. 2014. 02. 035.(in Chinese)
[13] DUAN X,ZHANG M,MUJUMDAR A S. Studies on the microwave freeze drying technique and sterilization characteristics of cabbage[J]. Drying Technology,2007,10(25):1725-1731.
[14] FENG H,TANG J. Microwave finish drying of diced apples in a spouted bed[J]. Journal of Food Science Food,1998,63(4):679-683.
[15] FENG H,TANG J,CAVALIERI R. Combined microwave and spouted bed drying of diced apples:effect of drying conditions on drying kinetics and product temperature[J]. Drying Technology,1999,17(10):1981-1998.
[16]王绍林.微波加热技术的应用[M].北京:机械工业出版社,2003:9-18.
[17]韩清华,李树君,马季威,等.连续式微波真空干燥设备的研究[J].农业机械学报,2006,37(8):136-139.HAN Qinghua,LI Shujun,MA Jiwei,et al. Study on continuous microwave vacuum drying equipment[J]. Transactions of the Chinese Society for Agricultural Machinery,2006,37(8):136-139.(in Chinese)
[18] LI Z Y,WANG R F,KUDRA T. Uniformity issue in microwave drying[J]. Drying Technology,2011,29(6):652-660.
[19]李长欢,孟彩茹,姚运仕.沥青搅拌设备振动筛振幅均匀性的仿真分析[J].工程机械,2010,41(11):29-34.
[20]李冰,尹青,殷丽君,等.香菇热风微波流态化的干燥特性与机理分析[J].中国食品学报2015,15(5):134-139.LI Bing,YIN Qing,YIN Lijun,et al. Studies on characteristics and mechanism of hot air-microwave fluidized drying of lentinusedodes[J]. Journal of Chinese Institute of Food Science and Technology,2015,15(5):134-139.(in Chinese)
[21]张茜,肖红伟,杨旭海,等.预处理对线辣椒气体射流冲击干燥特性和色泽的影响[J].农业工程学报,2012,28(1):276-281.ZHANG Qian,XIAO Hongwei,YANG Xuhai,et al. Effects of pretreatment on air impingement drying characteristics and product color for line pepper[J]. Transactions of the CSAE,2012,28(1):276-281.(in Chinese)
[22]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-276.ZHANG Weipeng,XIAO Hongwei,GAO Zhenjiang,et al. Improving quality of poria cocos using infrared radiation combined with air impingement drying[J]. Transactions of the CSAE,2015,31(10):269-276.(in Chinese)
[23] WANG Y C,ZHANG M,MUJUMDAR A S,et al. Study of drying uniformity in pulse-spouted microwave-vacuum drying of stem lettuce slices with regard to product quality[J]. Drying Technology,2013,31(1):91-101.
[24] FENG H,TANG J M,MATTINSON D S,et al. Microwave and spouted bed drying of frozen blueberries:the effect of drying and pretretment methods on physical properties and retention of flavor volatiles[J]. Journal of Food Processing and Preservation,1999,23(6):463-479.