摘要
为提高马铃薯片的热风干燥效率及品质,控制其干燥过程中的收缩变形,本文研究了不同热风温度(45、55、65、75℃)和切片厚度(3、5、7、9 mm)对马铃薯片热风干燥特性曲线、有效水分扩散系数及活化能等指标的影响。结果表明,干燥室内热风温度越高、马铃薯切片厚度越小时,干燥速率越快。在研究范围内,马铃薯片的有效水分扩散系数在5.02×10^(-10)~11.53×10^(-10)m^(2)/s范围内,其值随热风温度升高或切片厚度减小而增大。此外,研究发现Weibull分布函数能够很好地描述马铃薯片的降速干燥过程和收缩动力学模型。通过Arrhenius方程计算得到马铃薯片的干燥活化能和收缩活化能分别为27.35和46.44 kJ/mol,马铃薯片干燥比收缩消耗活化能少。本研究为马铃薯片在热风干燥加工中水分迁移和体积收缩变化的预测提供了理论依据和技术支撑。
In order to improve the drying efficiency and quality of potato chips,and to control the shrinkage deformation during hot air drying,the effects of temperature(45,55,65,75℃)and slice thickness(3,5,7,9 mm)on the drying characteristic curve,effective moisture diffusivity and activation energy of potato chips were studied.The results showed that the drying rate would increase with the increase of the hot air temperature or the decrease of the slice thickness of potato chips.Within the scope of the study,the effective moisture diffusivity of potato chips was between the range of 5.02×10^(-10)~11.53×10^(-10)m^(2)/s.And its value would increase with the increase of the hot air temperature and/or the decrease of slice thickness.Besides,it was found that the Weibull distribution function could describe the reduction rate stage of drying and shrinkage dynamics model of potato chips.According to Arrhenius equation,the activation energy of drying and shrinkage of potato slices were 27.35 and 46.44 kJ/mol,respectively,indicating that the activation energy of drying was less than that of shrinkage of potato slices.This work provided theoretical basis and technical support for the prediction of moisture transfer and shrinkage deformation of potato chips during hot air drying.
作者
刘鹤
焦俊华
田友
刘佳敖
王燕令
吴学红
LIU He;JIAO Junhua;TIAN You;LIU Jiaao;WANG Yanling;WU Xuehong(School of Energy and Power Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
出处
《食品工业科技》
CAS
北大核心
2022年第11期58-64,共7页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目(51806200)
河南省高等学校重点科研项目(19A470010)
热流科学与工程教育部重点实验室开放基金资助项目(KLTFSE2020KFJJ03)。
关键词
马铃薯
热风干燥
收缩动力学
水分扩散系数
活化能
potato
hot air drying
shrinkage dynamics
moisture diffusivity
activation energy
