花生荚果薄层干燥特性及模型研究

Studies of thin-layer drying characteristics and model for peanut pods

针对国内缺乏对花生干燥动力学基础性研究的现状，开展花生荚果薄层干燥试验与模型研究，为设计花生专用干燥机械、制定干燥工艺提供理论依据。本研究以桂花17花生荚果为试验物料，在小型干燥试验台上进行干燥试验，重点考察了52℃、46℃、40℃、34℃四个风温，1．0m／s、0．7m／s、0．4m／s、0．25m／s四个风速工艺条件下的花生荚果干燥过程．经分析风温对干燥过程的影响比风速更明显。选取了11个常用食品干燥模型分别与试验数据进行拟合分析．考察了各模型与试验数据的匹配程度。研究表明DiffusionApproximation模型与试验数据的匹配性最好．能够很好的地描述花生荚果在薄层厚度3cm．风温34℃-52℃。风速0．25-1．00m／s的工艺条件下的干燥过程．

With the situation of lacking fundamental studies of peanut pods drying kinetics in the domestic, the studies of thin-layer drying tests and model for peanut pods were carried out to provide Theory basis for designing dedicated drying device and making drying process for peanut pods. Thin-layer drying tests were conducted with fresh and full peanut pods under laboratory conditions. Four air temperatures （34qC,40~C,46~C,52~C） and four air velocities （0.25m/s, 0.4m/s, 0.7ntis, lnds） were used in tests. The tests showed that air temperature had a greater effect than air velocity on the drying kinetics of peanuts pods. Besides, the fitting analysis between tests data and 11 chosen drying model were carried out. And the Diffusion-Approximation model was found to be the most suitable for describing the drying behavior of the peanut pods, when the thickness of thin-layer was 3cm, air temperature ranged from 34℃to 52℃and air velocity ranged from 0.25ntis to 1.0m/s.