气体射流冲击烫漂预处理对枸杞干燥的影响

Effects of air-impingement jet blanching pretreatment on drying lycium

研究气体射流冲击烫漂预处理对枸杞干燥过程中干燥速率、干燥曲线、水分有效扩散系数等参数的影响,探寻提高枸杞干燥效率的一种新的预处理方法。通过正交设计进行烫漂试验（烫漂温度95、105、115℃,烫漂相对湿度20%、30%、40%,烫漂时间30、60、90 s）,结果表明,对照未预处理组,预处理组中烫漂温度、相对湿度2个因素对枸杞的干燥速率均有显著影响,最佳烫漂工艺为温度115℃、相对湿度40%、时间30 s,该条件下枸杞干燥时间比未预处理组的时间缩短4.75 h,干燥效率提高约43%;干燥过程中,枸杞的水分扩散系数为5.9864×10^-10-12.6506×10^-10m^2/s。

Study the influence, that the air-impingement jet blanching pretreatment on the drying process of lycium in drying rate, drying curve, moisture effective diffusion coefficients and so on. This paper explored a new pretreatment method to improve lycium drying efficiency. Through the orthogonal design for blanching test （blanching temperature 95, 105, 115 %; blanching relative humidity 20%, 30%, 40%; blanching time 30, 60, 90 s）, the results showed that compared with non-pretreatment group, in the pretreatment group, temperature and relative humidity significantly influence on the drying rate of lycium. Optimum blanching process is temperature 115 %, humidity 40%, time 30 s, in the condition, drying time is 4.75 h shorter than non-pretreatment group, drying efficiency increases by 43%, lycium moisture diffusion coefficient is 5.9864×10^-10-12.6506×10^-10 m^2/s.