摘要
为了解带壳芡实的干燥特性,本文分析了不同干燥方式(常压干燥、减压干燥)和干燥温度下带壳芡实的干燥过程。结果显示,新鲜带壳芡实中芡仁和芡壳初始含水率分别为44.61%和60.75%。在常压下,干燥温度为40、60、80℃时,带壳芡实含水率达安全水分(<14%)所需时间分别为25、11、7h,达干燥平衡所需时间依次为28、14、9h。在减压下,干燥温度为40、60、80℃时,使带壳芡实含水率达安全水分所需时间分别为27、12、7h,达干燥平衡所需时间依次为31、15、8h。结果表明,普遍认为干燥效率较高的减压干燥在带壳芡实的干燥过程中并未显示出明显的优势。原因很可能与芡实种壳的物理阻隔作用有关。分析认为,带壳芡实的适宜干燥条件为常压下60℃干燥11～14h。
In order to investigate the dehydrate properties of shelled gorgon nut,the dehydration characteristics of shelled gorgon nut were analyzed under different dehydrate styles（normal atmosphere,low atmosphere）and temperature.The results showed that the initial moisture contents of fresh gorgon nut kernel and gorgon nut shell were 44.61% and 60.75%,respectively.In normal atmosphere,at 40,60,80℃,the time which shelled gorgon nut kernel moisture dropped to the safe level（14%）were 25,11,7h,respectively.The time which got to dehydration equilibrium was 28,14,9h,respectively.In low atmosphere,at 40,60,80℃,reduced the gorgon nut kernel moisture content to the safe level need about 27,12,7h,respectively.And got to dehydration equilibrium was 31,15,8h,respectively.The results indicated that the low atmosphere dehydration was not brought out more advantage,even though it was remarked high performance.The reason may be relating to the obstruction effect of gorgon nut’s shell.Therefore,the suitable dehydration condition of shelled gorgon nut was dehydrating 11～14h in normal atmosphere and at 60℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第5期275-278,共4页
Science and Technology of Food Industry
基金
安徽省应用化学省级重点学科建设项目(200802187C)
滁州学院博士启动基金(2007-12)
关键词
带壳芡实
干燥
含水率
shelled gorgon nut
dehydration
moisture content
