摘要
为了提高苹果片的制干品质、缩短干燥时间,采用中短波红外干燥技术干燥苹果脆片。研究了不同干燥温度、切片厚度和辐射距离对苹果片干燥特性和色泽的影响。试验结果表明:干燥温度对干燥时间有显著的影响;影响顺序由大到小依次为:干燥温度、切片厚度、辐射距离;苹果切片的整个干燥过程属于降速干燥,通过费克第二定律得出苹果片的水分有效扩散系数在(2.85~7.24)×10-10m2/s范围内,通过阿伦尼乌斯公式得出干燥活化能为36.58 kJ/mol;干燥温度对干燥后的苹果片的色泽具有重要影响,当干燥温度为70℃,辐射距离为80 mm,切片厚度为5 mm时,既有较快的干燥速率又能够得到比较高的L*值(75.860)。
In order to improve the drying quality of apple slices and shorten the drying time,medium and short wave infrared was applied to drying apple slices.The drying experiments were investigated under different drying temperatures,slice thicknesses and radiation distances.Experimental results showed that the drying temperature had a significant influence on the drying processing,while the slices thickness was less significant and the radiation distance was the last.The whole drying procedure appeared a falling rate period.According to Fick's Second Law,the water effective diffusion coefficient(D eff) was worked out.In medium and short wave infrared drying condition,the D eff ranged from 2.85×10-10m2/s to 7.24×10-10m2/s.The activation energy determined from Arrhenius equation was 36.58 kJ/mol.On the other hand,drying temperature had a marked impact on the color changing,while the slices thickness and radiation distance had a little influence on color value.Both high L*value and drying efficiency were ensured when the drying temperatures was 70℃,slice thickness was 5 mm and the radiation distance was 80 mm.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2013年第S2期186-191,共6页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金资助项目(31201436)
关键词
苹果片
色泽
中短波红外辐射
干燥特性
Apple slice Color value Medium and short wave infrared Drying characteristics
