香蕉片气体射流冲击干燥特性及干燥模型

Drying Characteristics and Model of Banana in Air-impingement Jet Dryer

利用气体射流冲击干燥技术,探讨不同射流温度、介质风速和切片厚度对干燥特性的影响,建立干燥动力学模型,并应用DPS软件对试验数据进行拟合,同时测定干燥后香蕉片多酚含量及清除DPPH·能力。结果表明,射流温度、介质风速和切片厚度对香蕉片干燥曲线以及干燥速度均有影响;香蕉片气体射流冲击干燥满足Page与Modified Page模型;气体射流冲击干燥会导致香蕉片多酚含量下降,且DPPH·的清除率下降约50%。

In this test, jet impingement drying technology are applied to explore the influence of jet temperature, air rate and slice thickness on the drying characteristics of bananas. A drying kinetics model is established and the experimental data are fitted by the software DPS. Besides polyphenol content and DPPH＆#183; scavenging capacity of dried banana slice are determined. The results show that jet temperature, air rate and slice thickness had influence on the drying curve and the drying rate of bananas. The drying kinetics model of banana slices fit the page and modified page model. The polyphenol content of banana slices decreases and he scavenging activities on DPPH＆#183; tended to decrease by 50%.