洋葱薄层脱水工艺研究

Study on the Thin Layer Dehydration Technology of Onion

研究了洋葱的干燥过程,考察了预处理时间、预处理温度、干燥温度、风量、装载量和形状等不同因素对干燥过程的影响。结果表明,提高干燥温度与风量对强化干燥有利。较好的干燥条件是:洋葱丁在90℃热水中烫漂5min,干燥风温为60℃,风量为0.0319m3/s。对实验数据进行拟合,干燥方程符合Page模型。计算了其中一个条件下物料的临界含水量,结果与实验数据相当吻合。

The dehydration process of thin layer onion was studied. The effects on the drying process by such factors, including the pretreatment time, the pretreatment temperature, the drying temperature, the wind rate, the capacity and the shape, were investigated. The experimental results show that to increase the wind rate and drying temperature is favorable to strengthen the drying process. The better drying processes conditions： precooking with 5 minuets in the 90℃ water, 60℃ drying wind, 0.0319 cubic meters per second wind rate. The test data was analyzed. The drying equation accords with the so-named Page model. The critical contain of water under one condition was computed. The computation fit together very the experimental result.