摘要
真空冷冻干燥过程中干燥时间的确定至关重要,和最终干燥产物的品质密切相关。本文基于核桃仁的真空冷冻干燥过程,采用传热分析方法,获得了较为合理的脱皮升华干燥时间,并实验验证,其结果可为后续相关研究提供一定的参考。
Peeling of walnut kernel by vacuum freeze-drying was mathematically modeled,theoretically evaluated in heat/mass transfer analysis and experimentally studied.The peeling mainly comprised the pre-freezing,sublimation drying and desorption drying.The influence of the sublimation drying temperature and time on the color,nutrition and taste of the peeled walnut kernel was investigated.The analytical results show that the sublimation drying time had a major impact.To be specific,as the sublimation drying time increased,walnut kernel could be peeled increasingly easy. Peeled and dried under the optimized conditions:a rehydration time of 2 h,a sublimation time of 4 h,a desorption drying temperature of 30℃ and time of 4 h,the dried and completely peeled walnut kernel had natural color,nutrition and taste.The analytical and experimental results were in good agreement.
作者
汪亮
王永庆
柴晓彤
刘明昆
刘星洲
李杰
干蜀毅
Wang Liang;Wang Yongqing;Chai Xiaotong;Liu Mingkun;Liu Xingzhou;Li Jie;Gan Shuyi(School of Mechanical Engineering,Hefei University of Technology,Hefei 230009,China;Guangdong Institute of Special Equipment Inspection and Research,Foshan 528200,China)
出处
《真空科学与技术学报》
EI
CAS
CSCD
北大核心
2019年第2期103-106,共4页
Chinese Journal of Vacuum Science and Technology
关键词
核桃仁
真空冷冻干燥
传热分析
工艺参数
Walnut kernel
Vacuum freeze drying
Heat transfer analysis
Process parameters
