气调热泵干燥技术和设备在蔬菜干燥中的应用
摘要
本文阐述热泵气调干燥机理,蔬菜干燥试验和工业化推广应用。采用闭式热泵干燥系统实现设备内定量气体循环传质、传热。从而改变了热风干燥过程不断吸入新鲜气体,排出高温废气的传统模式,达到节能效果。在此基础上,通过对定量气体的成份调节,进行蔬菜的气调干燥加工。采用双冷凝器、双蒸发器热泵结构,解决闭式热泵干燥状态参数控制问题,研制干燥试验装置,进行不同蔬菜的气调干燥试验。试验结果表明,降氧气调可提高蔬菜干制品质量。
针对小规模生产和大批量加工不同实际情况,分别组装厢式和链带连续式热泵气调干燥设备,进行气调干燥技术推广,表明热泵气调干燥技术具有良好的应用前景。
在连续式气调干燥推广应用中,用水循环式热泵机构取代双冷凝器、双蒸发器热泵机构,达到良好的效果,实现推广过程再创新。表明2种控温、控湿技术具有各自特点,可在应用过程根据具体情况选用。
The principle of heat pump air control drying, tests of vegetable drying and their propotion were introduced on this paper. The systerm of heat pump with double condenser and double evaporater was used to complete the circulation of air in a drying machine and then a air control test machine was maded. Because of changing the conditional model of hot air drying machine in which of the fresh air was contineuly inhaled and wast gas was contineuly drianed away, the energy was saved.
It is proved by air control drying tests that guality of dried vegetable was improved because of decresing O2 content in the aircontral drying. A box drying machine and a continued drying equipment were used to production with smal and large batch during the propition respectly. It is proved that the heat pump air contronled techniqul was suited for application. Instead of double condencer and double evaporate systerm A heat pump systerm with circulation water was used to continued air control equipmend and won good result.It is proved by aplication that 2 mesond of temperature and humidity have their characteristic which could be applicated aconding to production condition.
针对小规模生产和大批量加工不同实际情况,分别组装厢式和链带连续式热泵气调干燥设备,进行气调干燥技术推广,表明热泵气调干燥技术具有良好的应用前景。
在连续式气调干燥推广应用中,用水循环式热泵机构取代双冷凝器、双蒸发器热泵机构,达到良好的效果,实现推广过程再创新。表明2种控温、控湿技术具有各自特点,可在应用过程根据具体情况选用。
The principle of heat pump air control drying, tests of vegetable drying and their propotion were introduced on this paper. The systerm of heat pump with double condenser and double evaporater was used to complete the circulation of air in a drying machine and then a air control test machine was maded. Because of changing the conditional model of hot air drying machine in which of the fresh air was contineuly inhaled and wast gas was contineuly drianed away, the energy was saved.
It is proved by air control drying tests that guality of dried vegetable was improved because of decresing O2 content in the aircontral drying. A box drying machine and a continued drying equipment were used to production with smal and large batch during the propition respectly. It is proved that the heat pump air contronled techniqul was suited for application. Instead of double condencer and double evaporate systerm A heat pump systerm with circulation water was used to continued air control equipmend and won good result.It is proved by aplication that 2 mesond of temperature and humidity have their characteristic which could be applicated aconding to production condition.
引文
[1]张学平.果蔬产品加工工艺学[M].北京：中国农业出版社,2000.9-11,77-92.
[2][苏]A.C.金兹布尔格著,高奎元译.食品干制原理与技术基础.北京：轻工业出版社,1986.
[3]赵鹤皋,徐宜勤,林镝.食品的冷冻干燥及其经济效益分析.食品科学,1995,16(3)：63-66.
[4]汤帆.真空微波—热风干燥新工艺开发高档干燥菜蔬制品.食品与机械,1996,(4)：6—7.
[5]王俊,许乃章.远红外热风干燥香菇的研究.农业工程学报,1993,9(2)：95-101.
[6]高广春,王剑锋,冯仰浦.热泵干燥机组性能研究进展.食品科学,1999(5)：59-62.
[7]李咸春,韩伟.热泵蒸发—高档节能技术.北京：科学技术文献出版社,1986
[8]郑春明.热泵在农副产品干燥中的应用.广东农机,1997,(1)：16-18
[9]刘锦译.Food Australia.1994,46 (7).热泵干燥机在澳大利亚食品工业中的开发和利用.四川食品工业科技,1996,(3)：9-11,14.
[10]李远志,郑春明,陈赵传.热泵干燥技术在脱水蔬菜加工中的应用研究.食品工业科技,1998,(5)：7-8.
[11]陈忠忍,吴平.水产品热泵干燥装置的研究.制冷学报,2002,51(1)：41-46.
[12]张林红.热泵在农副产品贮藏干燥加工中的应用.北京农业工程大学学报,2002,12(4)：52-56.
[13]李钰,盛其潮等.蔬菜贮藏生理及气调技术.上海：上海科学技术出版社,1984.
[14]C.Weemaes,, P.Rubens, S.De cordt, L.Ludikhuyze, I.Van den broeck, M.Hendrickx, K.Heremans, and P.Tobback. Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase. J.Food Sci.1997,62(2):261-266.
[15]Mccord, J.D. and Kilara,A. Control of Enzymatic Browning in Processed Mushrooms. J.Food Sci. 2003,(48):1479-1483.
[16]李效静,张瑞宇,陈秀伟.果品蔬菜贮藏运销学.重庆：重庆出版社,1990.
[17]刘宜生,杨梅芳等.氮气干制法对改善脱水蔬菜品质的研究.食品科学,
[18]刘斌.利用纯氮气试制脱水菜.食品科学,1988(1)：38-41.
[19]林启训,黄伟明,柯福星等.干制状态气体对胡萝卜干燥特性及制品品质的影响[J].食品与机械,2002,89(3)：9-10.
[20]林启训,陈頴,陆则坚.干燥过程气体的温度和氧气含量对蘑菇褐变度的影响[J].食品工业科技,2002,
[21]Lee,C.Y., Kagan V.,Jaworski A.W.,and Brown S.K. Enzymatic Browning in Relation to Phenolic Compounds and Polyphenoloxidase Activity among Various Peach Cultivars. J.Agric,Food Chem. 1990,38:99-101.
[22]林启训,陈晓,林志贵 等.气调干制对龙眼肉干燥速度及干制品品质的影响[J].热带作物学报,2004卷(1)：20-23.
[23]刘惟信,孟嗣宗.机械优化设计[M].北京：清华大学出版社,1986,9.
[24]周宝焜.农业中的模糊数学应用及程序.厦门：厦门大学出版社,1992,193-220.
[25]卢岱纹.SPSS for Windows统计分析.北京：电子工业出版社,2000.
[26]张晓辛.食用菌干燥技术与设备.中国食用菌,1993,12(4)：42-45.
[27]王俊,许乃章.果蔬干燥机械简述.农机化研究,1994,(2)：43-47.
[28]王敏,李元瑞,陈锦屏.南瓜丝热风干燥工艺参数的实验研究.农业工程学报,1996,12(4)：199-203.
[29]白崇仁,谢秀英,李敬欣.胡萝卜丝热风干制参数的研究.农业工程学报,1991,(4)：88-94.
[30]唐学石,许乃章.多层洋葱热风干燥的研究.农业工程学报,1990,6(1)：55-61.
[31]张文华.野生蕨菜热风干燥初步研究.中国畜产与食品,1999,6(1)：5-6.
[32]C.WEEMAES, P.RUBENS, S.DE CORDT, et al, and P.Tobback. Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase. J.Food Sci.1997,62(2):261-266.
[2][苏]A.C.金兹布尔格著,高奎元译.食品干制原理与技术基础.北京：轻工业出版社,1986.
[3]赵鹤皋,徐宜勤,林镝.食品的冷冻干燥及其经济效益分析.食品科学,1995,16(3)：63-66.
[4]汤帆.真空微波—热风干燥新工艺开发高档干燥菜蔬制品.食品与机械,1996,(4)：6—7.
[5]王俊,许乃章.远红外热风干燥香菇的研究.农业工程学报,1993,9(2)：95-101.
[6]高广春,王剑锋,冯仰浦.热泵干燥机组性能研究进展.食品科学,1999(5)：59-62.
[7]李咸春,韩伟.热泵蒸发—高档节能技术.北京：科学技术文献出版社,1986
[8]郑春明.热泵在农副产品干燥中的应用.广东农机,1997,(1)：16-18
[9]刘锦译.Food Australia.1994,46 (7).热泵干燥机在澳大利亚食品工业中的开发和利用.四川食品工业科技,1996,(3)：9-11,14.
[10]李远志,郑春明,陈赵传.热泵干燥技术在脱水蔬菜加工中的应用研究.食品工业科技,1998,(5)：7-8.
[11]陈忠忍,吴平.水产品热泵干燥装置的研究.制冷学报,2002,51(1)：41-46.
[12]张林红.热泵在农副产品贮藏干燥加工中的应用.北京农业工程大学学报,2002,12(4)：52-56.
[13]李钰,盛其潮等.蔬菜贮藏生理及气调技术.上海：上海科学技术出版社,1984.
[14]C.Weemaes,, P.Rubens, S.De cordt, L.Ludikhuyze, I.Van den broeck, M.Hendrickx, K.Heremans, and P.Tobback. Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase. J.Food Sci.1997,62(2):261-266.
[15]Mccord, J.D. and Kilara,A. Control of Enzymatic Browning in Processed Mushrooms. J.Food Sci. 2003,(48):1479-1483.
[16]李效静,张瑞宇,陈秀伟.果品蔬菜贮藏运销学.重庆：重庆出版社,1990.
[17]刘宜生,杨梅芳等.氮气干制法对改善脱水蔬菜品质的研究.食品科学,
[18]刘斌.利用纯氮气试制脱水菜.食品科学,1988(1)：38-41.
[19]林启训,黄伟明,柯福星等.干制状态气体对胡萝卜干燥特性及制品品质的影响[J].食品与机械,2002,89(3)：9-10.
[20]林启训,陈頴,陆则坚.干燥过程气体的温度和氧气含量对蘑菇褐变度的影响[J].食品工业科技,2002,
[21]Lee,C.Y., Kagan V.,Jaworski A.W.,and Brown S.K. Enzymatic Browning in Relation to Phenolic Compounds and Polyphenoloxidase Activity among Various Peach Cultivars. J.Agric,Food Chem. 1990,38:99-101.
[22]林启训,陈晓,林志贵 等.气调干制对龙眼肉干燥速度及干制品品质的影响[J].热带作物学报,2004卷(1)：20-23.
[23]刘惟信,孟嗣宗.机械优化设计[M].北京：清华大学出版社,1986,9.
[24]周宝焜.农业中的模糊数学应用及程序.厦门：厦门大学出版社,1992,193-220.
[25]卢岱纹.SPSS for Windows统计分析.北京：电子工业出版社,2000.
[26]张晓辛.食用菌干燥技术与设备.中国食用菌,1993,12(4)：42-45.
[27]王俊,许乃章.果蔬干燥机械简述.农机化研究,1994,(2)：43-47.
[28]王敏,李元瑞,陈锦屏.南瓜丝热风干燥工艺参数的实验研究.农业工程学报,1996,12(4)：199-203.
[29]白崇仁,谢秀英,李敬欣.胡萝卜丝热风干制参数的研究.农业工程学报,1991,(4)：88-94.
[30]唐学石,许乃章.多层洋葱热风干燥的研究.农业工程学报,1990,6(1)：55-61.
[31]张文华.野生蕨菜热风干燥初步研究.中国畜产与食品,1999,6(1)：5-6.
[32]C.WEEMAES, P.RUBENS, S.DE CORDT, et al, and P.Tobback. Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase. J.Food Sci.1997,62(2):261-266.