摘要
为了提高芒果干制过程的能源利用率及干制品的品质,在真空渗透脱水预处理的基础上,研究不同热泵干燥温度(50、55、60℃)及间歇时间(1、2、4 h)下对芒果干燥特性的影响。结果表明:热泵干燥温度越高,水分比下降越快,干燥速率越大;热泵干燥、间歇时间越长,水分比下降越快,干燥速率越大;55℃干燥温度下,热泵间歇干燥的水分比下降的速度及干燥速率均高于连续干燥,干燥时间显著缩短。Midilli模型为最适宜模拟芒果高温热泵干燥特性的数学模型。
Effects of different drying temperatures （50, 55 . 60℃） and intermittent drying times （1. 2. 4hat 55℃） on the drying characteristic of dried mango pre-submitted to vacuum osmotic dehydration were studied. The results showed that the higher the heat drying temperature, the lower the moisture ratio and the faster the drying rate; the longer the intermittent time the lower the moisture ratio and the faster the drying rate; the moisture ratio and the drying rate of intermittent drying declined, more quickly than that of continuous drying. Besides, compared with continuous drying, intermittent drying was significantly shortened the drying time. Midilli model fitted the drying curves well.
出处
《热带作物学报》
CSCD
北大核心
2015年第12期2295-2299,共5页
Chinese Journal of Tropical Crops
基金
国家"十二五"科技支撑计划项目(No.2012BAD31B03)
茂名市科技计划项目(No.2012A012012001)
广东省农业科学院院长基金项目(No.201522)
关键词
芒果
真空渗透脱水
热泵干燥
干燥特性
Mango
Vacuum osmotic dehydration
Heat pump drying
Drying characteristic
