胡萝卜切片红外干燥特性与数学模型

Infrared Radiation Drying Characteristics and Mathematical Model for Carrot Slices

利用红外辐射干燥试验装置对胡萝卜切片红外干燥特性进行了研究,通过不同条件的干燥试验,得到胡萝卜切片干燥特性曲线。试验表明:干燥温度为75℃,切片厚度为5 mm,辐照距离为140 mm时干燥效果较佳。通过对建立的3种干燥模型进行拟合对比,表明Page模型能较好地描述胡萝卜切片的干燥过程。相同条件下Page模型和Midilli模型均与实测值相吻合,但Page模型更便于建模和计算。

Infrared radiation drying characteristics of carrot slices were studied drying device. The drying curves of carrot slices were obtained in experime by using infrared radiation nts under different drying conditions. The results showed that the better drying performance appeared when the drying temperature was 70℃ , the slice thickness was 5 mm and the irradiation distance was 140 mm. The experimental datum was simulated with different mathematical models. The results also showed that Page model was fitted to express infrared radiation drying process of carrot slices. Both the Page model and Midilli model could match with the actual value under the same condition; however, Page model was easier to build and calculate.