摘要
为了改善杏子在传统干燥过程中卫生条件差、能耗大、干燥后品质不高、环境污染等问题,将红外辐射干燥应用到杏子干燥。研究了杏子在不同干燥条件下的干燥特性曲线,求出不同条件下有效水分扩散系数并建立了数学模型。结果表明:随着辐射温度和辐射距离减少,物料的有效水分扩散系数不断增加,且辐射温度对杏子红外辐射干燥影响更明显;在干燥过程中杏子水分比的变化规律符合以Page模型为基础的数学模型。
In order to improve the drying process apricots in the traditional poor sanitation, energy consumption, after drying is not high quality, environmental pollution and other issues. This article will be applied to infrared radiation dried apricots and dried. Dried apricots characteristic curves were studied under different drying conditions, determine the effective moisture diffusion coefficient under different conditions and the establishment of a mathematical model. The results show that： with the radiation temperature and radiation from the reduction of the effective diffusion coefficient of water is increasing material and infrared radiation temperature dried apricots more significant impact on, during the drying process the ratio of variation of the moisture apricots found Page mathematical model based on the model.
出处
《食品科技》
CAS
北大核心
2015年第2期65-68,共4页
Food Science and Technology
基金
新疆农业大学前期资助招标课题(XJAU201226)
关键词
杏子
红外辐射
数学模型
apricots
infrared radiation
mathematical model
