摘要
采用间歇流化床干燥洋葱片,考察了风温、风速、漂烫时间和漂烫温度等对洋葱含水率的影响。结果表明,洋葱切片在95℃热水中漂烫3 min,干燥风温为60℃,风速为1.06 m/s(30 Nm3/h),干燥60 min,含水率可达5%。此法在较短时间内有效降低了洋葱含水率,比相关文献干燥时间缩短3 h,含水率降低3%。
Based on onion drying in a batch fluid bed, the effects of mind temperature, wind flow rate, blanching time and blanching temperature on the moisture content of onion were discussed. The results showed that the average content of moisture in dehydrated garlic slice was 5% under the condition of the 95 ℃ hot water blanching 3 min ; drying temperature 60 ℃ ; the wind speed 1.06 m/s and the drying time 60 rain. In the relatively short time effectively reducing the onion moisture, 3 h shorter drying time than the relevant literature, the moisture content is reduced by 3%.
出处
《应用化工》
CAS
CSCD
2013年第5期962-964,共3页
Applied Chemical Industry
关键词
间歇流化床
洋葱干燥
护色
batch fluidbed
onion drying
color protection
