摘要
以新鲜紫薯为原料,研究其热风干燥工艺参数。通过单因素实验,研究了铺料密度、热风温度、热风风速对紫薯热风干燥特性的影响,得出紫薯热风干燥过程的失水规律;分析了紫薯热风干燥主要工艺参数(热风温度、铺料密度、热风速度)对干燥时间、耗能、色差及其重要营养成分含量的影响。结果表明,热风温度、物料铺料密度对干燥速率有较大影响,热风风速对干燥速率有一定影响,得到的优化工艺参数为:热风温度90℃,铺料密度为0.1592g/cm^2,热风风速为0.6m/s,在此条件下,综合指标为19.5678。
Taking fresh purple potato as raw material, study the technology parameters of hot-air drying purple sweet potato.Through the single-factor test, studied the influences of the paving material density, the hot air temperature and the wind speed on the hot-air drying characteristics of the purple potato, and obtained the dehydration law of the purple potato in hot- air drying process. Meanwhile, analyzed the influences of the main process parameters（ air temperature, paving material density, wind speed） on drying time, energy consumption, chromatic aberration and content of important nutrients of the purple sweet potato in the hot-air drying process. The results showed that the hot air temperature and the paving material density had a great impact on the drying rate,and the hot air wind speed had a certain influence on the drying rate.The optimization of process parameters are as following：hot air temperature was 90℃, the paving material density was 0.1592g/cm2, hot-air wind speed was 0.6m/s,and in this condition,the composite indicator was 19.5678.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期265-268,272,共5页
Science and Technology of Food Industry
基金
四川省科技厅资助项目(2009N20077-005)
西南大学本科生创新基金项目
关键词
参数优化
热风干燥
干燥特性
紫薯
parameter optimization
hot-air drying
drying characteristics
purple sweet potato
