辣椒恒温与控温热风干燥对比试验研究

Experiment and Research between Hot-air Drying of Chili under Constant Temperature and that under Controlled Temperature by Stages

为了找出相对较好的热风干燥辣椒的工艺,进行了恒温热风干燥和分阶段控制温度热风干燥两种方法的对比试验研究。试验结果表明,在两种方法下,辣椒干燥后的品质相差不大,但是在分阶段控制温度条件下,辣椒干燥速率较快、干燥能耗较低。试验所得最优的辣椒干燥工艺是:初始温度为45℃,150min后迅速升温至60℃,风速为1.2 m/s,辣椒达到安全含水率的总干燥时间为420 min。

In order to find the optimum technology of hot-air drying of chili,tests between constant temperature and controlled temperature by stages were conducted to contrast the two drying methods.The tests results show that the qualities of the chili dried with the two methods do not present big difference.However,the latter consumes less energy and time than the former.The best technology is that the beginning temperature is 45℃,the lasting time under the temperature is 150 minutes,the final temperature is 60℃,the hot-air speed is 1.2 m/s and the total drying time is 420 minutes.