期刊文献+

姜浆物料折射窗薄层干燥特性 被引量:4

Drying characteristics of ginger puree with refractance window drying method
下载PDF
导出
摘要 为探索一种不宜进行喷雾干燥的热敏性浆料物质的干燥方式,利用折射窗(Refractance window)干燥对姜浆物料的干燥特性进行研究。结果表明,在75~95℃下干燥,物料温度变化曲线显示其在干燥开始时迅速上升至60~75℃,之后随干燥时间渐趋平缓。物料温度始终比干燥热源温度低,温差在15~25℃之间。在相同的干燥温度和风速下,不同薄层厚度物料的温度差异不明显。提高风速可以降低物料的温度。在较高干燥温度下没有观察到典型的恒速干燥阶段。干燥强度和样品最终含水率分别随着物料薄层厚度的减小,干燥温度提高和风速的增大而增大和降低。该研究为Refractance window干燥技术应用于浆液状物料的薄层干燥作出了探索。 To evaluate the adaptability of a thin-layer drying processing for liquid materials which cannot be dried with spray drying or that are heat sensitive, drying characteristics of ginger puree with refractance window method were investigated in the present study. The results showed that the temperature of ginger puree dried with refractance window at the range of 75 to 95℃ rapidly reached 60-70℃ at the initial drying period. Then it kept a slow changing trend at the later stage. But the temperature of the product was always lower than that the heated water, with a temperature range of 15 to 25℃. The temperature curve of ginger puree with 1-3 mm of thickness showed a similar trend at the same drying temperature and air velocity. The temperature of the product could be decreased through increasing the air velocity. The constant drying strength was not found when dried with higher temperature. The drying strength went up and the final moisture content of the product decreased respectively with thinner thickness of ginger puree, higher temperature or higher air velocity. The current findings show the potential of refractance window method for drying of liquid or puree materials.
出处 《农业工程学报》 EI CAS CSCD 北大核心 2009年第10期328-333,共6页 Transactions of the Chinese Society of Agricultural Engineering
基金 农业部"948"项目(2006-G31) 行业专项(nyhyzx-07031) 广东省农业科技攻关项目(2006B20401010)
关键词 干燥 含水率 干燥强度 Refractance WINDOW drying moisture content drying strength refractance window ginger
  • 相关文献

参考文献11

  • 1张钟,刘晓明.不同干燥方法对生姜粉物理性质的影响[J].农业工程学报,2005,21(11):186-188. 被引量:36
  • 2刘丽,罗平,彭增华,宋云芳,江滨.鲜姜微波干燥的湿热分析试验[J].食品科学,2002,23(7):58-62. 被引量:8
  • 3王东峰,胡卓炎,余恺,余小林.RW干燥技术及其研究进展[J].现代食品科技,2008,24(10):1071-1074. 被引量:5
  • 4Nindo C I, Tang J. Refractance window dehydration technology: A novel contact drying method[J]. Drying Technology, 2007, 25(1): 37--48.
  • 5Abonyi B I, Feng H, Tang J, et al. Quality retention in strawberries and carrot puree dried with Refractance window^TM system[J]. Journal of Food Science, 2001, 67(2): 1051--1056.
  • 6Nindo C I, Tang J, Powers J R, et al. Viscosity of blueberry and raspberry juices for processing applications[J]. Journal of Food Engineering, 2005, 69(3): 343--350.
  • 7Nindo C I, Powers J R, Tang J. Influence of Refractance Window evaporation on quality of juices fi~om small fruits[J]. Lebensmittel Wissenschaft Technologie, 2007, 40(6): 1000 -- 1007.
  • 8Nindo C I, et al. Energy consumption during Refractance Window evaporation of selected berry juices[J]. International Journal of Energy Research, 2004, 28 (12): 1089--1100.
  • 9Nindo C I, Tang J, Powers J R, et al. Rheological properties of blueberry puree for processing applications[J]. Lebensmittel Wissenschaft Technologie, 2007, 40(2): 292 --299.
  • 10范国明.山药脆片的研制-低温短时干燥方法的探讨[D].台湾:国立台湾大学,2002.

二级参考文献27

  • 1刘晓梅,刘洁梅.喷雾干燥法生产南瓜粉工艺[J].食品科学,1994,15(4):45-46. 被引量:9
  • 2卢长润,阎亚梅.糖姜粉和甜姜片的加工工艺研究[J].食品工业科技,1995,16(1):41-42. 被引量:6
  • 3章熙民.传热学[M].北京:中国建筑工业出版社,1984..
  • 4田修一.物理学常用数表[M].科学出版社,1979..
  • 5[1]Vega-Mercado Humberto,Marcela M.,Góngora-Nieto et al.Advances in dehydration of foods[J].Journal of Food Engineering,2001,49(4):271-289
  • 6[2]Chou S.K,Chna K.J..New hybrid drying technologies for heat sensitive foodsmifs[J].Trends in Food Science & Technology,2001,12(10):359-369
  • 7[4]Nindo C.I.,Tang J.,Cakir E.et al.Potential of Refractance Window technology for value added processing of fruits and vegetables in developing countries[R].An ASABE Meeting Presentation Paper,2006
  • 8[5]Nindo C.I.,Tang J..Refractance Window dehydration technology:a novel contact drying method[J].Drying Technology,2007,25:37-48
  • 9[6]Abonyi B.I.,Feng H.,Tang J.et.al..Quality retention in strawberries and carrot puree dried with Refractance winnowTM system.Journal of Food Science,2001,67(2):1051-1056
  • 10[7]Clarke Phillip T..Refractance WindowTM.-"Down Under"[R].Proceedings of the 14th International Drying Symposium.S(a)a Paulo,Brazil,22-25 August 2004,vol.B,813-820

共引文献45

同被引文献67

引证文献4

二级引证文献24

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部