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胡萝卜切片的超声强化远红外干燥特性及动力学模拟
万芳新, 李武强, 杜小龙, 刘盟胧, 黄晓鹏
甘肃农业大学 机电工程学院, 兰州 730070
摘要:
为探讨超声波对远红外干燥过程的强化效果,以胡萝卜切片为干燥材料,研究不同超声频率、超声功率和超声处理时间条件下,胡萝卜切片的干燥特性和品质变化规律,并用Weibull函数对干燥过程进行动力学模拟。结果表明:随着超声频率、超声功率和超声处理时间的增加,干燥时间明显减少,干燥速率显著增加;Weibull分布函数可实现较高的模型精度,拟合结果的决定系数R2值均在0.97以上,离差平方和χ2值均很小,尺度参数α随着超声参数的增加而呈现减小的趋势,表明超声强化的干燥过程由内部的水分扩散阻力控制。估算有效水分扩散系数Dcal为3.601×10-8~5.317×10-8 m2/s,有效水分扩散系数Deff为3.535×10-10~5.601×10-10 m2/s,均随着超声频率、超声功率和超声处理时间的增加而增大;并且随着超声频率、超声功率和超声处理时间的增加,胡萝卜干制品的总色差值总体呈现上升趋势,胡萝卜切片细胞中微孔数量增多,热质迁移效率增大,干燥速率显著提高。
关键词:  胡萝卜  超声  远红外干燥  干燥特性  Weibull分布函数
DOI:10.11841/j.issn.1007-4333.2019.08.17
分类号:
基金项目:国家自然科学基金项目(51765003);甘肃农业大学科技创新基金-学科建设基金项目(GSAU-XKJS-2018-187)
Ultrasound-enhanced far-infrared drying characteristics and dynamics simulation of carrot slices
WAN Fangxin, LI Wuqiang, DU Xiaolong, LIU Menglong, HUANG Xiaopeng
College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Abstract:
In order to investigate the effect of ultrasonic on the far-infrared drying process,carrot slices were used as dry materials to study the drying characteristics and quality changes under different ultrasonic frequency,power and treatment time.A drying process was carried out with Weibull function for dynamics simulation.The results showed that with the increase of ultrasonic frequency,power and treatment time,the drying time was significantly reduced and the drying rate was significantly increased.The Weibull distribution function achieved higher model accuracy,and the determination coefficient R2 value of the fitting result was above 0.97.The deviation squared sum χ2 values were small and the scale parameter α decreased with the increase of ultrasonic parameters,indicating that the ultrasonic strengthening drying process was controlled by the internal moisture diffusion resistance.The estimated effective water diffusion coefficient Dcal was 3.601×10-8-5.317×10-8m2/s,and the effective water diffusion coefficient Deff was 3.535×10-10-5.601×10-10m2/s.With the increase of the ultrasonic power treatment time and frequency,the total color differences of the dried carrot products generally showed upward trend and the number of micropores in the carrot sliced cells increased,the thermal mass transfer efficiency increased and the drying rate increased significantly.
Key words:  carrot  ultrasound  far infrared drying  drying characteristics  Weibull distribution function
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