牛骨粉加工中干燥动力学模型的研究

Research of Drying Mathematic Model in the Process of Cattle Bone Meal Production

骨粉的制备是骨资源化利用的有效途径,它是以骨为原料,通过清洗、脱脂、酶解、干燥、超微粉碎等工序制成,其中干燥是骨粉制备过程中较为关键的步骤。本文以含水率、干燥速率为考察指标,研究温度、重量、酶解对牛肋骨骨粉含水率和干燥速率的影响。根据实验结果,运用数理分析方法,比较3种经典的经验、半经验数学模型,拟合骨粉干燥动力学模型,为骨粉的加工工艺和生产设备设计提供技术参数。试验结果表明:骨粉干燥动力学模型符合Page模型。

The preparation of bone meal is an effective method for the resource utilization of bone, which is made of bone through cleaning, degreasing, enzymolysising, drying, ultra-fine pulverizing, etc. Drying is a key step in the preparation of bone meal. In this paper, the moisture content and drying rate are designated as the indexes, and the effects of temperature,weight and enzymolysis on moisture content and drying rate are studied. Based on the experimental results, the dynamic model of bone drying is obtained by using mathematical analysis and comparing three experience and semi-experience mathematical model, which provides technical parameter forprocessing technology and production equipment design. The experimental results show that the dynamic model of bone-meal is consistent with Page model.