Optimization and Kinetics of Thermal Air Drying of Guava
-
摘要: 以番石榴为研究对象进行热风干燥动力学的试验研究，分别对不同温度、装载量、盐溶液以及热烫时间处理后的番石榴切片进行单因素热风干燥实验，并对干燥时间、干燥速率、色泽、复水比和单位能耗5个干燥指标进行测定和比较，获得影响显著的三个因素热风温度、热烫时间以及盐浓度，利用响应面分析法分析了其对干燥品质和单位能耗的综合影响，确定了最优的参数组合。在此基础上，用Newton模型，Page模型和Henderson and Pabis模型以及多项式进行拟合，建立干燥动力学方程，根据方程计算有效水分扩散系数来研究其内部水分扩散特性，并对模型进行验证。结果表明：番石榴最优工艺参数为：干燥温度90℃，热烫时间为1.99 min，食盐浓度为1.96%。验证试验结果为在最优条件下干燥速率最快，干燥时间为120 min，L*值较小，a*、b*值最小，复水比为5.82，单位能耗118.04 kJ/g。最佳数学模型为多项式，表达式为：Y=-0.0003x5+0.018x4-0.3944x3+3.2166x2-11.364x+99.921，R2为0.998。番石榴有效水分扩散系数为9.01×10-9 m2/s。该研究为番石榴热风干燥应用提供理论依据。Abstract: In this paper,the hot-air drying kinetics of guava was studied by single factor hot-air drying experiments at different temperature,loading,salt solution and scalding time. The drying time,drying rate,color,rehydration ratio and unit energy consumption were measured and compared. Three factors,hot air temperature,scalding time and salt concentration,were obtained. The comprehensive effect on drying quality and unit energy consumption was analyzed by response surface analysis(RSM),and the optimum parameter combination was determined. On this basis,the mathematical models of Newton model,Page model,Henderson and Pabis model and multinomial were used to fit the model. The dynamic equation of drying was established,and the effective water diffusion coefficient was calculated to study the water diffusion characteristics and the model was validated.he results showed that the optimum processing parameters of guava were as follows: drying temperature 90 ℃,blanching time 1.99 min,salt concentration 1.96%. The results showed that the drying rate was the fastest,the drying time was 120 min,the value of L* was small,the value of a* and b* were the smallest,the rehydration ratio was 5.82,the energy consumption was 118.04 kJ/g.The best mathematical model is polynomial,and the expression was: Y=-0.0003x5+0.018x4-0.3944x3+3.2166x2-11.364x+99.921,R2 was 0.998. The effective water diffusivity of guava was 9.01×10-9 m2/s. This study provides a theoretical basis for the application of hot-air drying of guava.
-
Keywords:
- guava /
- hot-air drying /
- drying kinetics /
- process optimization
-
[1] 刘建林,夏明忠,袁颖. 番石榴的综合利用现状及发展前景[J]. 中国林副特产,2005(6):60-62. [2] Mudita Verma,Jyotsana Singh,Devinder Kaur,et al. Effect of various dehydration methods and storage on physicochemical properties of guava powder[J]. Journal of Food Science and Technology,2015,52(1):528-534.
[3] Siok Peng Kek,Nyuk Ling Chin,Yus Aniza Yusof. Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava[J]. Journal of Food Science and Technology,2014,51(12):3609-3622.
[4] 李瑜,李娜,李晓利.冬瓜热风干燥工艺优化[J]. 食品与发酵工业,2015,41(5):138-143. [5] 高鹤,易建勇,刘璇,等.番木瓜热风干燥特性分析[J]. 食品与机械,2014,30(4):38-42. [6] 尹旭敏,张超,马强,等.3种干燥方法对茶树菇干制品质的影响[J]. 西南农业学报,2013,26(3):38-42. [7] 孟岳成,王雷,陈杰,等.姜片热风干燥模型适用性及色泽变化[J]. 食品科学,2014,35(21):100-105. [8] 陈晓麟,王强.不同干制方式对香菇甲醛及复水性的影响研究[J]. 食品科技,2013,38(9):61-64. [9] 柳雪姣,黄苇,叶盛英,等.三华李果糕热风干燥特性及数学模型的建立[J]. 食品工业科技,2013,34(13):124-127. [10] 张憋.特种脱水蔬菜加工贮藏和复水学专论[M]. 北京:科学出版社,1997. [11] 姜苗.云南核桃热风干燥特性及其传质模拟[D]. 昆明:昆明理工大学,2013. [12] 高韩玉.脱水苋菜预处理条件及其复水特性研究合[D]. 合肥:合肥工业大学,2006. [13] 杨华,杨性民,孙金才.不同干燥方式对西兰花蔬菜粉品质的影响[J]. 中国食品学报,2013,13(7):152-158. [14] 王辉,牟琴,聂廷,等. 响应面法优化甘薯脆片干燥工艺[J].食品研究与开发,2020,41(9):110-117. [15] 黄枝梅.南瓜热风干燥特性与动力学模型[J]. 包装与食品机械,2014,32(1):23-27. [16] 胡思,黄文,王益,等. 大球盖菇粉的热风干燥工艺研究[J].食品科技,2020,45(34):135-141. [17] 闫旭,刘璇,毕金峰,等. 番石榴脉动压差闪蒸联合干燥工艺优化及品质评价[J]. 中国食品学报,2018,18(4):112-123. [18] 汤诗琪.哈密瓜风干片贮藏过程中品质变化及褐变机理研究[D].重庆:重庆大学,2018. [19] 赵泽颖,袁越锦,王栋,等. 多指标试验公式法优化哈密瓜片真空热风干燥工艺[J]. 食品与发酵工业,2020,46(15):140-146. [20] 徐向红,何明珠.试验设计与Design-Expert、SPSS应用[M]. 北京:科学出版社,2010 [21] 陈建福,汪少芸,林梅西.海鲜菇热风干燥特性及其动力学研究[J].食品工业科技. http://kns.cnki.net/kcms/detail/11.1759.TS.20190829.1515.003.html [22] Madamba P S,Driscoll R H,Buckle K A.Thin-layer drying characteristics of garlic slices[J]. Journal of Food Engineering,1996,29(1):75-97.
-
期刊类型引用(8)
1. 胡泽茜，李洋，崔琢玉，黄碧飞. 冷链物流环境下时间温度指示器的制备与应用. 农业工程学报. 2023(22): 246-257 . 
百度学术
2. 钱艳峰，王娅，张明玥，杜子昂，贾靖璇，万祥龙. 用于监测食品新鲜度的时间-温度指示器研究现状. 食品工业科技. 2022(07): 10-20 . 本站查看
3. 俞胡斐，钱静. 不可逆变色油墨的配方设计及其制备. 包装工程. 2022(07): 125-131 . 百度学术
4. 孙若楠，张敏，夏斯璇，钱静. 胶态酶型时间温度指示器的制备研究. 包装工程. 2022(09): 115-121 . 百度学术
5. 俞胡斐，钱静. 不可逆温敏变色油墨的显色动力学探究. 包装工程. 2022(11): 46-53 . 百度学术
6. 张博云，张宇，李庆山，高雪峰，李娇，寇俊杰，徐凤波. 羧甲基纤维素钠/聚乙烯吡咯烷酮与独活提取物复合涂膜对柑橘果实的保鲜效果. 食品工业科技. 2022(22): 353-364 . 本站查看
7. 刘冬青，陈朴，臧鹏，杜秉健，徐楠，向红. 时间-温度指示器在食品保质期预测中的应用. 食品工业科技. 2021(22): 1-10 . 本站查看
8. 康峻菡，胥义. 基于扩散型TTI与鲜银耳品质关联模型的建立及验证. 中国农学通报. 2020(32): 130-139 . 百度学术
其他类型引用(8)
计量
- 文章访问数: 242
- HTML全文浏览量: 22
- PDF下载量: 16
- 被引次数: 16
下载:
