摘要
为研究蒸制后天麻红外干燥特性,采用红外干燥技术研究不同干燥温度(40、60、80℃)及不同天麻切块半径(0.8、1、1.2 cm)对天麻干燥特性及有效水分扩散系数的影响,并建立干燥动力学模型。结果表明,干燥温度越高,天麻块半径越小,干燥速率越快,天麻干燥过程主要为降速过程。通过对6种模型拟合分析,得出Page模型为最优模型,其决定系数R^2值最大、卡方检验值χ~2和均方根误差RMSE值最小,分别为0.9991、7.633×10^(-5)和0.0011。通过Fick第二定律计算出有效水分扩散系数,其范围在1.9251×10^(-8)～4.0528×10^(-8)m^2/s之间,天麻红外干燥活化能为17.1374 kJ/mol。该研究为天麻的采后加工及其综合利用提供了理论依据。
In order to research the drying characteristics of Gastrodia elata Blume under infrared blast drying after steaming, the effects of different temperatures（40,60,80 ℃ ）and cutting radius（0.8,1,1.2 cm）were investigated by infrared blast drying, meanwhile, the drying kinetic was established through nonlinear fitting.The results showed that the drying rate was faster while the temperature rose and the radius decreased.The effect of temperature on the drying rate was greater than that of the radius. The drying process mainly occurred in falling rate periods.According to statistical parameters on 6 drying kinetics, the Page model described and predicted the drying process of Gastrodia elata Blume more accurately than others.R2 , X2 and RMSE were 0.9991,7.633 × 10^-5 and 0.0011.The Fick＇ s second law of diffusion was employed to calculate the value of moisture effective diffusivity（Deff）, which ranged from 1.9251 × 10^-8-4.0528 × 10^-8 m2/s, the activation energy was 17.1374 kJ/mol. This research results could provide theoretical basis for the post-harvest processing and comprehensive utilization of Gastrodia elata Blume.
作者
陈衍男
王晓
穆岩
王明林
崔莉
CHEN Yah-nan;WANG Xiao;MU Yan;WANG Ming-lin;CUI Li(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Qilu University of Technology（Shandong Academy of Sciences）,Shandong Analysis and Test Center,Key Laboratory of TCM Quality Control Technology,Jinan 250014,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第22期30-34,40,共6页
Science and Technology of Food Industry
基金
山东省三院联合基金项目(ZR2016YL006)
山东省科学院先导专项
山东省泰山学者岗位专家支持项目
关键词
天麻
红外干燥
动力学模型
水分扩散系数
活化能
Gastrodia elata Blume
infrared blast drying
drying kinetics
moisture effective diffusivity
activation energy
