摘要
研究不同温度条件下红瓜子薄层热风干燥特性,并建立定量描述红瓜子热风干燥特性规律的动力学数学模型。结果表明:红瓜子热风干燥过程分为加速干燥和减速干燥2个阶段,大部分处于减速阶段;温度对红瓜子的干燥特性有重要的影响,随着温度升高,干燥时间缩短,干燥速率提高;不同干燥温度下红瓜子热风干燥符合单项扩散模型,其中A、k与干燥温度为二次方程式关系,相关系数R2分别为0.994,0.980。
The thin layer hot air drying characteristics of red melon seed under different temperature were studied and the drying kinetics mathematical model was established. The results showed that the hot air drying process of red melon seed obviously existed in two pe- riod of increase-rate and falling-rate. The drying characteristics were directly affected by drying temperature. Higher temperature signifi cantly reduced the drying time and induced the drying rate. The mathematical model of hot air drying of red melon seed was one way diffusion model. Fitting undetermined coefficients A and k of model were quadratic with the temperature with the coefficients of correla- tion R2 0. 994 and 0. 980 respectively.
出处
《食品与机械》
CSCD
北大核心
2014年第6期23-26,共4页
Food and Machinery
关键词
红瓜子
热风干燥
干燥特性
干燥动力学
数学模型
red melon seed
hot air drying
drying characteristics
drying kinetics
mathematics modle