摘要
采用了新的热管和射流冲击节能干燥技术相结合的方法,探讨了不同射流温度、介质风速和喷嘴高度对香菇干燥特性的影响,同时建立干燥动力学模型,并应用DPS软件对实验数据进行拟合。结果表明,香菇热管射流干燥过程分为加速、恒速和降速3个阶段;干燥速率随射流温度和介质风速的增加而明显加快,喷嘴高度对干燥速率的影响较小,不同喷嘴高度对应的干燥时间较为接近;干燥的适宜参数为温度60℃,风速40km/h,喷嘴高度115mm;香菇热管射流干燥的动力学模型满足Logarithmic模型。
In this test,the new heat pipe and jet impingement energy-saving drying technology were applied together to explore the influence of jet temperature,air rate,and the height of nozzles on the drying characteristics of mushrooms. A drying kinetics model was established and the experimental data were fitted by the software DPS. The results showed that the drying process of mushrooms with this combined technology may include three stages,namely,the accelerating stage,the constant stage and the decelerating stage. The drying rate was remarkably accelerated by the increase of the temperature and the rate of drying media, but it was less influenced by the height of nozzles. The kinetic model of the mushroom drying with this combined technology fitted the Logarithmic model.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期114-117,121,共5页
Science and Technology of Food Industry
基金
陕西师范大学国家级大学生创新性实验计划项目(10107181)
关键词
热管射流干燥
香菇
干燥特性
drying with heat pipe and jet technology
mushrooms
drying characteristics
