Optimization and Characteristic Analysis of Apple Hot-air Drying Process
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摘要: 为提高苹果片的热风干燥品质，采用超声波和护色剂（0.1%的NaCl、1.0%的蔗糖和0.8%的海藻糖）的预处理方法，并以热风温度、切片厚度和预处理作为试验因素，对苹果片进行热风干燥的正交实验研究并建立了苹果片热风干燥特性的数学模型。结果表明：干燥速率随切片厚度的减少、热风温度的升高而增加，超声波和护色剂都能促进干燥过程；苹果片最佳热风干燥工艺参数为热风温度为60℃，厚度为1.5 mm以及预处理方式为护色剂浸泡预处理；Weibull是模拟苹果片热风干燥特性的最优模型，干燥过程苹果片的有效扩散系数为1.1278×10-8~5.2940×10-8 m2·s-1。此次研究为实际苹果热风干燥提供依据。Abstract: In order to improve the quality of apple slices during hot-air drying process,ultrasound and color fixative(0.1% NaCl,1.0% sucrose and 0.8% trehalose)were used as pretreatments. Temperature of hot air,thickness of slices and pretreatment were used as experimental factors to orthogonally study the hot-air drying process of apple slices and mathematical model of hot-air drying characteristics of apple slices was established. The results showed that the drying rate increased with the reduction of the slice thickness and the increase of the hot air temperature. Both the ultrasound and the color fixative promoted the drying process. The best hot-air drying process parameters for apple slices were hot air temperature of 60 ℃,thickness of 1.5 mm,and pretreatment method as color fixative.Weibull model was the best model to simulate the hot-air drying characteristics of apple slices. The effective diffusion coefficient of apple slices was among 1.1278×10-8~5.2940×10-8 m2·s-1. The results provided a reference for the actual hot air drying of apple.
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Keywords:
- apple /
- drying model /
- hot air drying /
- pretreatment /
- ultrasound /
- color fixative
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