电流体动力学节能干燥技术及其应用研究
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摘要
随着人民生活水平的不断提高,传统的水产品干燥方法已越来越不能满足人们对其高品质、低能耗的要求。电流体动力学干燥技术作为一种新兴的干燥技术以其低投入、低能耗、不升温等优点为热敏性物料干燥开辟了一条新途径,为了进一步提高电流体动力学干燥速度,降低干燥能耗,并将其应用于水产品的干燥加工,本论文主要开展了以下五个方面的研究工作：
通过电场预处理、不同电极、不同电压、不同极性电场下的电流体动力学干燥速度对比实验和针电极电场下离子风屏蔽实验明确了电流体动力学干燥机理,即高压电场产生的离子风对被干燥物料的冲击作用是导致其干燥速度增加的主要原因。
利用自制的电流体动力学干燥装置,通过改变干燥电压、电源极性、电极间距、针(线)间距等试验参数测定了它们对干燥速度与能耗的影响程度,确定了最佳干燥参数,即采用针电极,在针间距和上下电极间距分别为8cm和9cm,工作电压为45kV的正高压,能够获得较大的干燥速度并消耗相对较少的电能。
以海参、海米等水产品为代表,应用电流体动力学干燥技术对它们进行了干燥试验,并和热风、自然干燥等方法就干燥速度、干燥能耗及干品品质等进行了对比,实验结果表明采用该技术干燥水产品节能效果非常明显,其干燥海参、海米和扇贝柱所消耗电能分别为热风干燥所消耗电能的21.31%、29.6%和28.7%。,与热风干燥相比,采用电流体动力学干燥技术干燥的海参、海米的具有更低的收缩率,更高的复水率,更好的感官品质,所干燥的海参干品具有更低的硬度、更高的蛋白质和酸性粘多糖含量。
以鲅鱼为试验材料,考察了干燥电压、样品厚度、样品含水率和环境温度对其干燥速度的影响,利用数学分析知识和SPSS统计软件拟合建立了干燥速度与电压、环境温度、样品的厚度、含水率等干燥的数学模型。
以海参为试验材料,进行了电流体动力学与真空冷冻组合干燥的初步试验,测定了干燥时间、能耗及干品品质,并和真空冷冻干燥方法进行了对比,取得了较好的干燥效果。
With the continuous improvement of living standards, traditional drying techniques for aquatic products are becoming increasingly inadequate and no longer even meet certain requirements, such as high product quality and low energy consumption. Electrohydrodynamic (EHD) drying technology, as a novel drying method, is a prospective alternative for heat-sensitive materials due to its pronounced advantages, including low equipment expense, low energy consumption, and non-thermal processing. To improve the drying rate and reduce the energy consumption of EHD drying technology when used on aquatic products, five parts are addressed in the present thesis:
A contrast experiment of drying rate on tofu using a needle electrode, a wire electrode and a plate electrode under different voltages have been evaluated respectively. At the same time, the contrast experiments of drying rate on tofu using needle electrode with glass enclosure and counterpart without it, as well as high electric field pretreatment. According to the experiment results, the mechanism of EHD drying was confirmed, the impact of ion wind on the drying material played a major role to increase drying rate.
The factors related to the drying rate and energy consumption were quantitatively studied by changing the voltage, the voltage polarity, the electrode spacing and the distance between the two neighboring needles (wires). The results indicate that when the electrode spacing is 9 cm and the distance between the two neighboring needles is 8 cm, the drying rate is the highest while the energy consumption is relative least,45 kV is the optimum value for drying voltage.
Sea cucumber, shrimp, and scallop muscle samples, as representatives of aquatic products, were dried using ambient air, an EHD system, and an oven. The energy consumption of EHD and oven drying, the shrinkage rate, water absorption, and rehydration ratio, and sensory properties, such as color and trimness, of the dried products were measured. Results showed that the drying rate of the aquatic products significantly improved using the EHD drying system. Compared with oven drying, EHD drying was more efficient in terms of energy savings. It also only costs less than 30% of the electric energy required for oven drying. The dried products obtained by EHD had less shrinkage, better rehydration, and better sensory qualities, such as better color, lower distortion, and so on. The dried sea cucumber obtained by EHD had higher protein and acid mucopolysaccharide contents and lower hardness.
With Spanish mackerel as materials, dried investigated voltage, sample thickness, moisture content and environmental temperature on the drying rate of EHD have been experimentally evaluated. The experimental data were analysed by mathematical analysis and SPSS software and has established the mathematical model about the voltage, environmental temperature, the thickness and moisture content of the Spanish mackerel and the drying rate.
Combination of EHD drying and vacuum freeze drying was examined as a potential mean for drying sea cucumber. The energy consumption of combination and vacuum freeze drying; the shrinkage rate, rehydration ratio; the protein content, the acid mucopolysaccharide content and sensory properties such as color and hardness of the dried product were measured. Compared with vacuum freeze drying, the combined process take less drying time and energy comsuption, Compared with EHD drying, the combined process had lower shrinkage rate, higher rehydration rate, higher protein content, lower hardness and better sensory qualities.
通过电场预处理、不同电极、不同电压、不同极性电场下的电流体动力学干燥速度对比实验和针电极电场下离子风屏蔽实验明确了电流体动力学干燥机理,即高压电场产生的离子风对被干燥物料的冲击作用是导致其干燥速度增加的主要原因。
利用自制的电流体动力学干燥装置,通过改变干燥电压、电源极性、电极间距、针(线)间距等试验参数测定了它们对干燥速度与能耗的影响程度,确定了最佳干燥参数,即采用针电极,在针间距和上下电极间距分别为8cm和9cm,工作电压为45kV的正高压,能够获得较大的干燥速度并消耗相对较少的电能。
以海参、海米等水产品为代表,应用电流体动力学干燥技术对它们进行了干燥试验,并和热风、自然干燥等方法就干燥速度、干燥能耗及干品品质等进行了对比,实验结果表明采用该技术干燥水产品节能效果非常明显,其干燥海参、海米和扇贝柱所消耗电能分别为热风干燥所消耗电能的21.31%、29.6%和28.7%。,与热风干燥相比,采用电流体动力学干燥技术干燥的海参、海米的具有更低的收缩率,更高的复水率,更好的感官品质,所干燥的海参干品具有更低的硬度、更高的蛋白质和酸性粘多糖含量。
以鲅鱼为试验材料,考察了干燥电压、样品厚度、样品含水率和环境温度对其干燥速度的影响,利用数学分析知识和SPSS统计软件拟合建立了干燥速度与电压、环境温度、样品的厚度、含水率等干燥的数学模型。
以海参为试验材料,进行了电流体动力学与真空冷冻组合干燥的初步试验,测定了干燥时间、能耗及干品品质,并和真空冷冻干燥方法进行了对比,取得了较好的干燥效果。
With the continuous improvement of living standards, traditional drying techniques for aquatic products are becoming increasingly inadequate and no longer even meet certain requirements, such as high product quality and low energy consumption. Electrohydrodynamic (EHD) drying technology, as a novel drying method, is a prospective alternative for heat-sensitive materials due to its pronounced advantages, including low equipment expense, low energy consumption, and non-thermal processing. To improve the drying rate and reduce the energy consumption of EHD drying technology when used on aquatic products, five parts are addressed in the present thesis:
A contrast experiment of drying rate on tofu using a needle electrode, a wire electrode and a plate electrode under different voltages have been evaluated respectively. At the same time, the contrast experiments of drying rate on tofu using needle electrode with glass enclosure and counterpart without it, as well as high electric field pretreatment. According to the experiment results, the mechanism of EHD drying was confirmed, the impact of ion wind on the drying material played a major role to increase drying rate.
The factors related to the drying rate and energy consumption were quantitatively studied by changing the voltage, the voltage polarity, the electrode spacing and the distance between the two neighboring needles (wires). The results indicate that when the electrode spacing is 9 cm and the distance between the two neighboring needles is 8 cm, the drying rate is the highest while the energy consumption is relative least,45 kV is the optimum value for drying voltage.
Sea cucumber, shrimp, and scallop muscle samples, as representatives of aquatic products, were dried using ambient air, an EHD system, and an oven. The energy consumption of EHD and oven drying, the shrinkage rate, water absorption, and rehydration ratio, and sensory properties, such as color and trimness, of the dried products were measured. Results showed that the drying rate of the aquatic products significantly improved using the EHD drying system. Compared with oven drying, EHD drying was more efficient in terms of energy savings. It also only costs less than 30% of the electric energy required for oven drying. The dried products obtained by EHD had less shrinkage, better rehydration, and better sensory qualities, such as better color, lower distortion, and so on. The dried sea cucumber obtained by EHD had higher protein and acid mucopolysaccharide contents and lower hardness.
With Spanish mackerel as materials, dried investigated voltage, sample thickness, moisture content and environmental temperature on the drying rate of EHD have been experimentally evaluated. The experimental data were analysed by mathematical analysis and SPSS software and has established the mathematical model about the voltage, environmental temperature, the thickness and moisture content of the Spanish mackerel and the drying rate.
Combination of EHD drying and vacuum freeze drying was examined as a potential mean for drying sea cucumber. The energy consumption of combination and vacuum freeze drying; the shrinkage rate, rehydration ratio; the protein content, the acid mucopolysaccharide content and sensory properties such as color and hardness of the dried product were measured. Compared with vacuum freeze drying, the combined process take less drying time and energy comsuption, Compared with EHD drying, the combined process had lower shrinkage rate, higher rehydration rate, higher protein content, lower hardness and better sensory qualities.
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