摘要
经渗透脱水处理的蓝莓在流化床中用5种不同的干燥温度(50、60、70、80、90℃)进行干燥,结果显示, 干燥温度影响物料的水分散失,水分散失率随温度的提高而增加。随着干燥处理的进行水分含量和水分活度都呈下降趋势,且温度越高,两者下降越多。根据费克第二不稳定扩散法则,计算出不同温度下的有效水分扩散率 (D_(eff))分别为(0．753 2～3．673 7)×10^(-10)m^2/s。在干燥脱水处理过程中 D_(eff)随处理温度升高而增加。
The osmo-dehydrated blueberries＇ drying processes in a fluid-bed was studied at five different drying temperature of 50, 60, 70, 80 and 90℃. the model based on Fick＇ s law of unsteady state diffusion. The study showed that moisture loss generally in reased by the temperature. The moisture content, water activity of blueberries decreased with long drying process using fluid-bed dryer. Based on the diffusion model, the effective moisture diffusivity （Deff） ranged from 0. 7532 ×10^-10 to 3. 6737 × 10^- 10 m^2/s. Deff showed increasing trend with temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第2期50-52,共3页
Food and Fermentation Industries
基金
国家留学基会委资助(No.20326082)
关键词
渗透脱水
蓝莓
有效水分扩散率
流化床
干燥
osmotic·dehydration, blueberry, effective moistare diffusivity, fluidized bed drying
